The formation and occurrence of amino acid pyrolysates and related mutagens in cooked foods.
The classes of cooked foods that contain detectable levels of mutagenic activity are discussed together with the effects of different cooking procedures on the extent of mutagen formation. Analytical procedures that have so far been devised to quantify the concentrations of specific mutagenic compounds are described and the levels of these species that have been detected in cooked foods are detailed.
D000596:Amino Acids / Q000032:analysis* / Q000494:pharmacology; D005504:Food Analysis; D006358:Hot Temperature; D008460:Meat; D009152:Mutagenicity Tests; D009153:Mutagens / Q000032:analysis* / Q000494:pharmacology; D009154:Mutation; D012486:Salmonella typhimurium / Q000187:drug effects
D000596:Amino Acids; D009153:Mutagens