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By Erich Lück; Martin Jager. Transl. from the German by S. F. Laichena

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Heterocyclic amines in process flavors, process flavor ingredients, bouillon concentrates and a pan residue. Food and Chemical Toxicology. 37, 1. 1999. Sugimura T. Carcinogenicity of mutagenic heterocyclic amines formed during the cooking process. Mutation Research. 150, 33. 1985. , Mogami M . , and Sugimura T. Induction of cancers in the intestine, liver and various other organs of rats by feeding mutagens from glutamic acid. Japanese Journal of Cancer Research (Gann). 75, 207. 1984. , and Sugimura T.

Sotoyama, K. , Iwabuchi, H. and Tanaka, K. J. Agric. Food chem. 2003, 51, 1961-1969. 69. , Pascual, E. , Fay, L. , Stadler, R. , Yeretzian, C. and Goodman, B. J. Agric. Food Chem. 2002, 50, 2356-2364. 70. , Callemien, D. Ouwerx, C. Collin, S. J. Agric. Food Chem. 2002, 50, 2385-2391. 71 Schnermann, P. and Schieberle, P. J. Agric. Food Chem. 1997, 45, 867-872. 72. -D. and Grosch, W. Food Chemistry , Springer-Verlag, Berlin 1999, pp. 875. 73. Schieberle, P. and Grosch, W. In Thermal Generation of Flavors; Parliament,T.

Therefore, in this assessment, because of the low number of individuals in most food categories, weighting was not used, in order to avoid the over-emphasis of extreme eating behaviors. ch002 Using the NFCS database, the mean daily intakes (in g/day) of the food categories containing process flavors by persons for whom there were records for three days of food intake were determined. Because process flavors are added during the processing of foods, the categories in which they are expected to be used are complete meals or courses of a meal, as opposed to the raw materials or unprocessed foods.

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