ENGLISH

Mutagens in Food

By Hikoya Hayatsu

Book information

Publisher
CRC Press
Year
1990
ISBN
0849358779, 9780849358777
Language
english
Format
EPUB
Filesize
4 MB (3713767 bytes)
Edition
1
Pages
296\0
Time added
2018-06-02 02:27:12
Engineering;Aerospace;Automotive;Bioengineering;ChManufacturing & Operational Systems;Marine Enginee

Description

This book describes many different kinds of mutagens that are detected in food, and also discusses various ways to suppress their formation and activities. The mutagens discussed include those of natural origin, those caused by human manipulation of food (e.g., cooking and adding preservatives), and those formed after food has been consumed (e.g., nitrosamines). Other topics include mutagenesis and mutagen-formation inhibitors, contemporary mutagen detection methods, the fate of ingested mutagens, and risk assessments for mutagens as human carcinogens. The book emphasizes cooked-food mutagens, especially the heterocyclic amines, because of their potential as human carcinogens. Researchers and students concerned with mutagens in food will consider this book to be valuable additions to their reference libraries.

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