Identification of potential carcinogenic proteins in processed foods
Colorectal cancer is one of the most common forms of cancer globally, and is known to be related to the increased consumption of red and processed meats. During food processing, conditions used often promote post-translational modifications (PTMs) to food proteins, which could affect the bioactivity...
Main Author: | Koh, Wei Yi |
---|---|
Other Authors: | Sze Siu Kwan |
Format: | Final Year Project (FYP) |
Language: | English |
Published: |
2018
|
Subjects: | |
Online Access: | http://hdl.handle.net/10356/74148 |
Similar Items
-
Identification of carcinogenic proteins in processed food
by: Chua, Zoey Jia Yu
Published: (2021) -
Carcinogenic and anticarcinogenic food components /
by: Baer-Dubowska, Wanda, et al.
Published: (2005) -
Carcinogenic organic residual compounds readsorbed on thermally reduced graphene materials are released at low temperature
by: Ambrosi, Adriano, et al.
Published: (2014) -
Oxidative Stress in the Carcinogenicity of Chemical Carcinogens
by: Hideki Wanibuchi, et al.
Published: (2013-10-01) -
Evaluation of Pesticides for Carcinogenic Potential
by: Frederick M. Fishel
Published: (2005-04-01)