Zobrazeno 1 - 10
of 124
pro vyhledávání: '"N.P. Sen"'
Publikováno v:
Cogent Food & Agriculture, Vol 3, Iss 1 (2017)
The severity of climate change impacts is observable and devastating at the local level, especially among the poor and ethnic people settled in the marginal and ecologically fragile areas, because of their least adaptive capacities and resilience. Th
Externí odkaz:
https://doaj.org/article/8e97f42b48b848dd9d04654019440085
Publikováno v:
Food Research International. 35:837-847
Heterocyclic aromatic amines (HAAs) are formed in protein-rich foods during high temperature cooking such as frying and grilling. Since most HAAs are potent mutagens and almost all are carcinogenic to laboratory animals, their formation in cooked foo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::664371c7d9e40fa4bad2a6ebf2214f96
https://doi.org/10.1016/s0963-9969(02)00087-x
https://doi.org/10.1016/s0963-9969(02)00087-x
Publikováno v:
Cogent Food & Agriculture, Vol 3, Iss 1 (2017)
The severity of climate change impacts is observable and devastating at the local level, especially among the poor and ethnic people settled in the marginal and ecologically fragile areas, because of their least adaptive capacities and resilience. Th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b1d59702d6a62e13342cd4f62907033b
https://doi.org/10.1080/23311932.2017.1310078
https://doi.org/10.1080/23311932.2017.1310078
Publikováno v:
Mutation research. 241(4)
Health concerns have arisen due to the formation of N-nitrosodibenzylamine (NDBzA; CAS No. 5336-53-8) in pork processed in a new type of rubber netting. In view of the potent carcinogenicity of related nitrosamines (e.g. N-nitroso-n-dibutylamine and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7a5b7e70a7ff6f9b850ee71a7cb71a2e
https://pubmed.ncbi.nlm.nih.gov/2377174
https://pubmed.ncbi.nlm.nih.gov/2377174
Publikováno v:
Analytical Biochemistry. 28:345-352
Both thin-layer (TLC) and gas-liquid chromatographic (GLC) methods are described for determining α,e-diaminopimelic acid (DAP) in Escherichia coli cell hydrolyzates. The TLC method is both rapid and sensitive whereas the GLC technique is extremely s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0c1828539c1a8fe1303a1eb2e4882265
https://doi.org/10.1016/0003-2697(69)90189-4
https://doi.org/10.1016/0003-2697(69)90189-4
Publikováno v:
Canadian Institute of Food Technology Journal. 3:66-69
An investigation of the formation of nitrosamines from the naturally occurring amines in fish and added nitrite (sometimes used as a preservative) was carried out. Eighteen samples of smoked, and 5 of canned fish were analysed after cooking with or w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a5e9ac8333bb670797026457a8b25467
https://doi.org/10.1016/s0008-3860(70)74273-6
https://doi.org/10.1016/s0008-3860(70)74273-6
Publikováno v:
Journal of AOAC INTERNATIONAL. 52:47-52
Dimethyl-, diethyl-, di-n-propyl, and other nitrosamines in foods are determined semiquantitatively as follows: (a) initial extraction of the nitrosamines from foods into suitable solvents, (b) isolation of the nitrosamines from other interfering mat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::040fcd0f45a483bd9036cddbfc929290
https://doi.org/10.1093/jaoac/52.1.47
https://doi.org/10.1093/jaoac/52.1.47
Publikováno v:
Biochemical and Biophysical Research Communications. 9:257-261
Imidazolepropionic acid has often been proposed as a metabolite of L-histidine, but convincing data on its formation by mammalian tissue has been lacking. Hanke and Koessler (1922) originally described imidazolepropionic, -acetic, -lactic, and -acryl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::399637f51040c8ac6dd455c33c9c3d92
https://doi.org/10.1016/0006-291x(62)90069-4
https://doi.org/10.1016/0006-291x(62)90069-4
Autor:
N.P. Sen
Publikováno v:
Food and Cosmetics Toxicology. 10:219-223
Summary Trace amounts (approximately 0·01–0·08 ppm) of dimethylnitrosamine were detected in five samples of prepared meat products out of 59 investigated. The identity of the isolated nitrosamine was confirmed by gas—liquid chromatographic (GLC
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::311231f3509e4a3fa37f5e62a9d12c99
https://doi.org/10.1016/s0015-6264(72)80199-8
https://doi.org/10.1016/s0015-6264(72)80199-8
Autor:
N.P. Sen, Patrick L. McGeer
Publikováno v:
Biochemical and Biophysical Research Communications. 13:390-393
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::801d232f1319e1f0a75174faccb7e8a1
https://doi.org/10.1016/0006-291x(63)90353-x
https://doi.org/10.1016/0006-291x(63)90353-x