Literature DB >> 13720126

Carcinogens formed in the heating of foodstuffs. Formation of 3,4-benzopyrene from starch at 370-390 degrees C.

W DAVIES, J R WILMSHURST.   

Abstract

Entities:  

Keywords:  BENZOPYRENES/chemistry; FOOD/chemistry; STARCH/chemistry

Mesh：

Substances：

Year:  1960        PMID： 13720126      PMCID： PMC2074208          DOI： 10.1038/bjc.1960.34

Source DB:  PubMed          Journal:  Br J Cancer        ISSN： 0007-0920            Impact factor:   7.640


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  5 in total

1.  Experimental observations on the etiology of gastric carcinoma. II. The effect of heat, browned overheated fats, food dyes and carcinogenic hydrocarbons on the gastric mucosa.

Authors:  A C IVY
Journal:  Gastroenterology       Date:  1955-03       Impact factor: 22.682

2.  [Examination of smoked food products for 3,4-benzopyrene].

Authors:  M DOBES; K HOPP; J SULA
Journal:  Cesk Onkol       Date:  1954

3.  Benzo[alpha]pyrene content of certain pyrogenic materials.

Authors:  M KURATSUNE
Journal:  J Natl Cancer Inst       Date:  1956-06       Impact factor: 13.506

4.  Polycyclic hydrocarbons in Icelandic smoked food.

Authors:  E J BAILEY; N DUNGAL
Journal:  Br J Cancer       Date:  1958-09       Impact factor: 7.640

5.  The thermal decomposition of some tobacco constituents.

Authors:  J A GILBERT; A J LINDSEY
Journal:  Br J Cancer       Date:  1957-09       Impact factor: 7.640
  5 in total
  1 in total

1.  Benzo(a)pyrene hydroxylase activity in the whole implantation site, decidua, placenta and fetal membranes of the rat.

Authors:  E Schlede; H J Merker
Journal:  Naunyn Schmiedebergs Arch Pharmacol       Date:  1974       Impact factor: 3.000
  1 in total

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