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Автор Ibe, F. I.
Автор Blowers, S. D.
Автор Anderson, D.
Автор Massey, R.
Дата выпуска 1994
dc.description To investigate the possible presence of protein‐bound mutagens in food an analytical procedure has been devised in which the sample is enzymically hydrolysed, fractionated by HPLC and examined by a modified liquid incubation Ames assay. To validate the method MeIQx was added, as a model compound, to beefburger and a recovery of 82% obtained. The limit of detection for protein‐bound mutagens was 1 μg/kg, expressed as equivalents of MeIQx. No detectable mutagenicity was observed when the procedure was applied to samples of well cooked beefburger, irradiated chicken or mycoprotein.
Формат application.pdf
Издатель Taylor & Francis Group
Копирайт Copyright Taylor and Francis Group, LLC
Тема protein‐bound mutagens
Тема HPLC
Тема Ames test
Тема cooked meat
Название A method for the detection of protein‐bound mutagens in food
Тип research-article
DOI 10.1080/02652039409374239
Print ISSN 0265-203X
Журнал Food Additives and Contaminants
Том 11
Первая страница 403
Последняя страница 411
Аффилиация Ibe, F. I.; BIBRA Toxicology International
Аффилиация Blowers, S. D.; BIBRA Toxicology International
Аффилиация Anderson, D.; BIBRA Toxicology International
Аффилиация Massey, R.; Food Science Laboratory, Food Safety Directorate, Ministry of Agriculture, Fisheries and Food
Выпуск 3
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