食物在烹饪和加工过程中会产生危害食用者健康的遗传性毒物,如亚硝胺、多环芳烃(PAHs)、杂环胺(HCAs)。杂环胺(HCAs)是最具突变活力的毒素,远大于多环芳烃的致突变性。
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业已证明,烟熏、高温和长时间烹制的肉制品中含有一些强致癌、致突变的物质,如多环芳烃类(PAHs)物质、杂环胺类(HCAs)物质,特别是对于烤制食品,实验表明它们可使实验动物致癌[4]。
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Vitamin HCAS 生物素 ; 维生素h ; 吡哆素
Senkyunolide HCAS 洋川芎内酯H
Kudinoside HCAS 地榆皂苷
Gomisin HCas 戈米辛H
Saikosaponin HCAS 柴胡皂苷H
Esculentoside HCAS 商陆皂苷辛
Kalopanaxsaponin HCAS 常春藤苷H
C arbofuran-3 -hCAS 羟基克百威
Angeloyl gomisin HCAS 当归酰戈米辛H
Two HCAs are installed, and each LPAR has a dedicated HCA.
两个 HCA 被安装,每个 LPAR 有一个专用 HCA。
Daily intakes of HCAs, including PhIP, were also calculated.
杂环胺的日常摄入,包括PhIP,也计算在内。
The HCAs, InfiniBand cables, and InfiniBand switch form a subnet.
InfiniBand 电缆和 InfiniBand 交换机形成一个子网。
They found the HCAs in the meat marinated in spices had decreased up to eighty-eight percent.
VOA: special.2010.06.01
The study showed that this may decrease formation of heterocyclic amines, also known as HCAs.
VOA: special.2010.06.01
America's National Cancer Institute says cooking meat at very high temperatures produces the most HCAs.
VOA: special.2010.06.01
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