STUDIES ON MUTAGENICITY OF CARAMEL

被引：10

作者：

BARABASZ, W ^{[1
]}

BRZOZKA, L ^{[1
]}

KRZECZEK, J ^{[1
]}

TOMASIK, P ^{[1
]}

机构：

[1] HUGON KOLLATAS ACAD AG,DEPT CHEM & PHYS,PL-30059 KRAKOW,POLAND

来源：

STARCH-STARKE | 1990年 / 42卷 / 02期

关键词：

D O I：

10.1002/star.19900420211

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Caramels laboratory‐prepared by thermolysis of pure α‐D‐glucose, D‐fructose and sucrose as well as of these sugars with some nitrogen‐containing and nitrogen‐free catalysts were tested against Escherichia coli strains. These caramels exhibit free‐ radical character independently of the mode of their preparation. Biological functions of Escherichia coli in 10 subsequent generations grown without caramel and with caramel added to a nutrient broth were tested in a standard scope of 15 biological tests. Neither growth nor biological functions of all generations of this bacterium were influenced by caramels added. Copyright © 1990 WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheim

引用

页码：69 / 71

页数：3

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