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- Davidson, R.T., et al. Show all 6 Authors
- Journal of food science 2007 v.72 no.2 pp. C126
- water content; rice; mutagenicity; food storage; storage quality; storage time; Maillard reaction; lipid peroxidation; food safety; food contamination; food quality
- ... Certain reactions that occur in food during storage, such as nonenzymatic browning and lipid oxidation, form compounds that have been shown to be mutagenic. It is possible that over long storage periods, significant amounts of these products could be formed. Although some research has been published concerning the mutagenicity of foods due to processing or cooking, little research has been done re ...