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pro vyhledávání: '"R. Reistad"'
Akademický článek
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Autor:
Jan Erik Paulsen, Georg Becher, R Reistad, Henrik Lund Frandsen, K Ingebrigtsen, Solfrid Hegstad, Jan Alexander
Publikováno v:
Food and Chemical Toxicology. 40:1131-1137
Various methods of exposure assessment, such as questionnaires, sometimes combined with pictures of cooked meat, have been employed in investigations on the relationship between heterocyclic amines (HA) and health effects. However, as the content of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0ca091b77b82d13ebd32cc153747abcb
https://doi.org/10.1016/s0278-6915(02)00053-4
https://doi.org/10.1016/s0278-6915(02)00053-4
Publikováno v:
Tidsskrift for den Norske laegeforening : tidsskrift for praktisk medicin, ny raekke. 119(1)
The age adjusted incidence of cancer has increased on average 1% annually since the beginning of this century, and cancer is now one of the most prevalent causes of death. Diet is suggested to be responsible for about 30-70% of all cancer cases. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::2d4c5d0e68d3e3c10cf718a6812817bd
https://pubmed.ncbi.nlm.nih.gov/10025205
https://pubmed.ncbi.nlm.nih.gov/10025205
Autor:
O.J. Rossland, R. Vikse, R Reistad, K.J. Latva-Kala, Georg Becher, T. Rasmussen, Jan Alexander
Publikováno v:
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association. 35(10-11)
In a search for suitable biomarkers for human dietary exposure to heterocyclic aromatic amines (HAAs), we have investigated the concentrations of three common fried food mutagens in food and urine after consumption of a fried meat meal. In this conne
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9be0033b5a4fa56e9f806427633023cc
https://pubmed.ncbi.nlm.nih.gov/9463528
https://pubmed.ncbi.nlm.nih.gov/9463528
Publikováno v:
Princess Takamatsu symposia. 23
2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) is the most abundant compound of the amino-imidazoazaarens (AIA) group of muta-/carcinogens isolated from the crust of fried meat. PhIP is principally activated via P450IA2 dependent N2-hydroxyla
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::fb73b2c05ccf5985973df64b95ba6417
https://pubmed.ncbi.nlm.nih.gov/8844802
https://pubmed.ncbi.nlm.nih.gov/8844802
Publikováno v:
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association. 31(4)
Literature on case reports, clinical studies and biochemical mechanisms of the sweet-tasting compound glycyrrhizic acid in liquorice was critically reviewed to provide a safety assessment of its presence in liquorice sweets. A high intake of liquoric
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a0b0583389512efb833fd559b65b0972
https://pubmed.ncbi.nlm.nih.gov/8386690
https://pubmed.ncbi.nlm.nih.gov/8386690
Autor:
R. Reistad, B.F. Hagen
Publikováno v:
Food Chemistry. 19:189-196
The content of dietary fibre (DF) in raw and cooked potatoes was determined. Cooking resulted in a higher content of insoluble DF due to more material determined as cellulose and non-cellulosic glucose in cooked than in raw potatoes, while the level
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::678b2f90a5a66f8819f5b7784f0b122a
https://doi.org/10.1016/0308-8146(86)90069-5
https://doi.org/10.1016/0308-8146(86)90069-5
Autor:
W. Frölich, R. Reistad
Publikováno v:
Food Chemistry. 13:209-224
The contents of dietary fibre in some fresh and cooked vegetables have been determined by two different methods and by a combination of the two. 1. (1) Cooking had little effect on the content and composition of dietary fibre. 2. (2) The dietary fibr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ca7d544f8f37a695541486a8f81d5b79
https://doi.org/10.1016/0308-8146(84)90074-8
https://doi.org/10.1016/0308-8146(84)90074-8
Autor:
R. Reistad
Publikováno v:
Food Chemistry. 12:45-59
Analyses of non-starch polysaccharides have been carried out on plant material grown in Norway including potatoes, apples and some vegetables. A method which determined both amount and type of polysaccharides was used.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eff910c89549e551d48d4cca3ceef73d
https://doi.org/10.1016/0308-8146(83)90049-3
https://doi.org/10.1016/0308-8146(83)90049-3
Publikováno v:
Food Chemistry. 17:265-272
The dietary fibre (DF) content of some storage-strong vegetables, grown in Norway, has been determined. The vegetables were collected at harvest time and at intervals during storage, to monitor the DF content during the storage season. Nantes, a vari
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::156ebd961371478b3d5a168a61db8f20
https://doi.org/10.1016/0308-8146(85)90035-4
https://doi.org/10.1016/0308-8146(85)90035-4