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Toxicity Analysis of Synthetic Flavouring Additives

Toxicity Analysis of Synthetic Flavouring Additives

Ana Paula Peron / Ila Monize Sousa Sales

52,35 €
IVA incluido
Disponible
Editorial:
KS OmniScriptum Publishing
Año de edición:
2025
Materia
Genética (no médica)
ISBN:
9786203894264
52,35 €
IVA incluido
Disponible

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Sobre IBD

Flavouring additives are substances capable of imparting and/or intensifying the aroma of food. The aim of this study was to assess the cytotoxicity and genotoxicity of artificial synthetic flavouring additives from Biscoff and Tutti-frutti. This evaluation was carried out using the meristematic cells of Allium cepa L. roots, at exposure times of 24 and 48 hours, where these substances were analysed individually and in combination with each other.

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Otros libros del autor

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    Aromazusatzstoffe sind Stoffe, die das Aroma von Lebensmitteln verstärken und/oder intensivieren können. Ziel dieser Studie war es, die Zytotoxizität und Gentoxizität von künstlichen synthetischen Aromazusätzen von Biscoff und Tutti-frutti zu bewerten. Diese Bewertung wurde an den meristematischen Zellen von Allium cepa L. Wurzeln bei Expositionszeiten von 24 und 48 Stunden dur...
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