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Mutagens in Food
Veikko Hayatsu
(Author)
·
CRC Press
· Hardcover
Mutagens in Food - Hayatsu, Veikko
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Synopsis "Mutagens in Food"
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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All books in our catalog are Original.
The book is written in English.
The binding of this edition is Hardcover.
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