Evaluation of Mutagenic Profile of Shrimp Paste Extracts by Using Ames Test
نویسندگان
چکیده
منابع مشابه
Evaluation of Mutagenic Potentials of Some Food Additives by Ames Test
Some chemicals used by human such as food additives are mutagenic and mutagenicity effects analysis of them is very important because of considerable consumption by man. One of the most common methods used in the recognition of the chemicals' mutagenicity is Salmonella Typhimurium Reverse Mutation (Ames) test. The purpose of the present study is mutagenicity effects analysis of sodium nitrite, ...
متن کاملevaluation of mutagenic potentials of some food additives by ames test
some chemicals used by human such as food additives are mutagenic and mutagenicity effects analysis of them is very important because of considerable consumption by man. one of the most common methods used in the recognition of the chemicals' mutagenicity is salmonella typhimurium reverse mutation (ames) test. the purpose of the present study is mutagenicity effects analysis of sodium nitrite, ...
متن کاملEvaluation of Mutagenic Potentials of Some Food Additives by Ames Test
Some chemicals used by human such as food additives are mutagenic and mutagenicity effects analysis of them is very important because of considerable consumption by man. One of the most common methods used in the recognition of the chemicals' mutagenicity is Salmonella Typhimurium Reverse Mutation (Ames) test. The purpose of the present study is mutagenicity effects analysis of sodium nitrite, ...
متن کاملDirect Mutagenic Effects in Some Artificial Food Flavors Using Ames Test
Background and purpose: Nowadays, food flavorings are widely used in Iran in different food and beverage items without considering their potential threats. This research aimed at investigating directed mutagenesis caused by flavorings using the Ames Test. Materials and methods: Direct mutagenesis of five artificial food flavorings (vanilla, banana, orange, coconut, and lemon), from three diffe...
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ژورنال
عنوان ژورنال: Pakistan Journal of Nutrition
سال: 2016
ISSN: 1680-5194
DOI: 10.3923/pjn.2016.170.175