-
1
-
-
34250652090
-
Cured meat products without direct addition of nitrate or nitrite: what are the issues?
-
Sebranek J.G., and Bacus J.N. Cured meat products without direct addition of nitrate or nitrite: what are the issues?. Meat Sci. 77 (2007) 136-147
-
(2007)
Meat Sci.
, vol.77
, pp. 136-147
-
-
Sebranek, J.G.1
Bacus, J.N.2
-
2
-
-
36248980366
-
The use and control of nitrate and nitrite for the processing of meat products
-
Honikel K. The use and control of nitrate and nitrite for the processing of meat products. Meat Sci. 78 (2008) 68-76
-
(2008)
Meat Sci.
, vol.78
, pp. 68-76
-
-
Honikel, K.1
-
3
-
-
7444270350
-
Determination of volatile N-nitrosamines in irradiated fermented sausage by gas chromatography coupled to a thermal energy analyzer
-
Byun M., Ahn H., Kim J., Lee J., Yook H., and Han S. Determination of volatile N-nitrosamines in irradiated fermented sausage by gas chromatography coupled to a thermal energy analyzer. J. Chromatogr. A 1054 (2004) 403-407
-
(2004)
J. Chromatogr. A
, vol.1054
, pp. 403-407
-
-
Byun, M.1
Ahn, H.2
Kim, J.3
Lee, J.4
Yook, H.5
Han, S.6
-
4
-
-
33746530663
-
Some N-nitroso compounds
-
International Agency for Research on Cancer (IARC)
-
Some N-nitroso compounds. IARC Monographs on the Evaluation of Risks to Humans vol. 17 (1978), International Agency for Research on Cancer (IARC)
-
(1978)
IARC Monographs on the Evaluation of Risks to Humans
, vol.17
-
-
-
5
-
-
0036952049
-
Effect of different storage conditions on N-nitrosamine content in Polish edible offals processed meat products
-
Domańska K., and Kowalski B. Effect of different storage conditions on N-nitrosamine content in Polish edible offals processed meat products. Bull. Vet. Inst. Pulawy 46 (2002) 317-324
-
(2002)
Bull. Vet. Inst. Pulawy
, vol.46
, pp. 317-324
-
-
Domańska, K.1
Kowalski, B.2
-
6
-
-
0015781476
-
Microbial formation of nitrosamines in vitro
-
Ayanaba A., and Aleksander M. Microbial formation of nitrosamines in vitro. Appl. Microbiol. 25 (1973) 862-868
-
(1973)
Appl. Microbiol.
, vol.25
, pp. 862-868
-
-
Ayanaba, A.1
Aleksander, M.2
-
7
-
-
0018540044
-
Volatile nitrosamines in various cured meat products: effect of cooking and recent trends
-
Sen N.P., Seaman S., and Miles W.F. Volatile nitrosamines in various cured meat products: effect of cooking and recent trends. J. Agric. Food Chem. 27 (1979) 1354-1357
-
(1979)
J. Agric. Food Chem.
, vol.27
, pp. 1354-1357
-
-
Sen, N.P.1
Seaman, S.2
Miles, W.F.3
-
8
-
-
0036019595
-
The effect of selected functional additives and heat treatment on nitrosamine content in pasteurized pork ham
-
Rywotycki R. The effect of selected functional additives and heat treatment on nitrosamine content in pasteurized pork ham. Meat Sci. 60 (2002) 335-339
-
(2002)
Meat Sci.
, vol.60
, pp. 335-339
-
-
Rywotycki, R.1
-
9
-
-
27644524750
-
Volatile N-nitrosamines in various fish products
-
Yurchenko S., and Mölder U. Volatile N-nitrosamines in various fish products. Food Chem. 96 (2005) 325-333
-
(2005)
Food Chem.
, vol.96
, pp. 325-333
-
-
Yurchenko, S.1
Mölder, U.2
-
10
-
-
0036847406
-
Total N-nitroso compounds and their precursors in hot dogs and in the gastrointestinal tract and feces of rats and mice: possible etiologic agents for colon cancer
-
Mirvish S.S., Haorah J., Zhou L., Clapper M.L., Harrison K.L., and Povey A.C. Total N-nitroso compounds and their precursors in hot dogs and in the gastrointestinal tract and feces of rats and mice: possible etiologic agents for colon cancer. J. Nutr. 132 (2002) 3526S-3529S
-
(2002)
J. Nutr.
, vol.132
-
-
Mirvish, S.S.1
Haorah, J.2
Zhou, L.3
Clapper, M.L.4
Harrison, K.L.5
Povey, A.C.6
-
11
-
-
0005495292
-
Restricting and dispensing with curing agents in meat-products
-
Wirth F. Restricting and dispensing with curing agents in meat-products. Fleischwirtschaft 71 (1991) 1051-1054
-
(1991)
Fleischwirtschaft
, vol.71
, pp. 1051-1054
-
-
Wirth, F.1
-
12
-
-
71249100018
-
-
European Parliament and Council Directive No. 95/2/EC of 20 February 1995 on food additives other than colours and sweeteners.
-
European Parliament and Council Directive No. 95/2/EC of 20 February 1995 on food additives other than colours and sweeteners.
-
-
-
-
13
-
-
0019608195
-
Review of analytical methods for N-nitrosamines in foods, analytical methodology for sample preparation, detection, quantitation, and confirmation of N-nitrosamines in Foods
-
Hotchkiss J.H. Review of analytical methods for N-nitrosamines in foods, analytical methodology for sample preparation, detection, quantitation, and confirmation of N-nitrosamines in Foods. J. Assoc. Off. Anal. Chem. 64 (1981) 1037-1054
-
(1981)
J. Assoc. Off. Anal. Chem.
, vol.64
, pp. 1037-1054
-
-
Hotchkiss, J.H.1
-
14
-
-
0025390141
-
Determination of ten N-nitrosamines acids in cured meat products
-
Pensabene J.W., and Fiddler W. Determination of ten N-nitrosamines acids in cured meat products. J. Assoc. Off. Anal. Chem. 73 (1990) 226-230
-
(1990)
J. Assoc. Off. Anal. Chem.
, vol.73
, pp. 226-230
-
-
Pensabene, J.W.1
Fiddler, W.2
-
15
-
-
0030180737
-
Supercritical fluid extraction of volatile N-nitrosamines in fried bacon and its drippings: method comparison
-
Fiddler W., and Pensabene J.W. Supercritical fluid extraction of volatile N-nitrosamines in fried bacon and its drippings: method comparison. J. AOAC Int. 79 (1996) 895-901
-
(1996)
J. AOAC Int.
, vol.79
, pp. 895-901
-
-
Fiddler, W.1
Pensabene, J.W.2
-
16
-
-
84987359677
-
Formation of N-nitrosopyrrolidine from proline and collagen
-
Gray J.I., and Dugan L.R. Formation of N-nitrosopyrrolidine from proline and collagen. J. Food Sci. 40 (1975) 484-487
-
(1975)
J. Food Sci.
, vol.40
, pp. 484-487
-
-
Gray, J.I.1
Dugan, L.R.2
-
17
-
-
84985200273
-
Occurrence and determination of N-nitrosoproline and N-nitrosopyrrolidine in cured meat products
-
Pensabene J.W., Feinberg J.I., Piotrowski E.G., and Fiddler W. Occurrence and determination of N-nitrosoproline and N-nitrosopyrrolidine in cured meat products. J. Food Sci. 44 (1979) 1700-1702
-
(1979)
J. Food Sci.
, vol.44
, pp. 1700-1702
-
-
Pensabene, J.W.1
Feinberg, J.I.2
Piotrowski, E.G.3
Fiddler, W.4
-
18
-
-
0033565398
-
N-nitroso compounds in the diet
-
Lijinsky W. N-nitroso compounds in the diet. Mutat. Res. 443 (1999) 129-138
-
(1999)
Mutat. Res.
, vol.443
, pp. 129-138
-
-
Lijinsky, W.1
-
19
-
-
23444437482
-
A review: dietary and endogenously formed N-nitroso compounds and risk of childhood brain tumors
-
Dietrich M., Block G., Pogoda J.M., Buffler P., Hecht S., and Preston-Martin S. A review: dietary and endogenously formed N-nitroso compounds and risk of childhood brain tumors. Cancer Cause Control 16 (2005) 619-635
-
(2005)
Cancer Cause Control
, vol.16
, pp. 619-635
-
-
Dietrich, M.1
Block, G.2
Pogoda, J.M.3
Buffler, P.4
Hecht, S.5
Preston-Martin, S.6
-
20
-
-
0025599818
-
Nitrates, nitrites and N-nitroso compounds: a review of the occurrence in food and diet and the toxicological implications
-
Walker R. Nitrates, nitrites and N-nitroso compounds: a review of the occurrence in food and diet and the toxicological implications. Food Addit. Contam. 7 (1990) 717-768
-
(1990)
Food Addit. Contam.
, vol.7
, pp. 717-768
-
-
Walker, R.1
-
22
-
-
0343301165
-
The nitrite/N-nitrosamine problem in meats: an update
-
Gray J.I., and Randall C.J. The nitrite/N-nitrosamine problem in meats: an update. J. Food Prot. 42 (1979) 168-179
-
(1979)
J. Food Prot.
, vol.42
, pp. 168-179
-
-
Gray, J.I.1
Randall, C.J.2
-
23
-
-
0003151634
-
Inhibition of N-nitrosamines in bacon
-
Gray J.I., Reddy S.K., Price J.F., Mandagre A., and Wilkens W.F. Inhibition of N-nitrosamines in bacon. Food Technol. 36 (1982) 39-45
-
(1982)
Food Technol.
, vol.36
, pp. 39-45
-
-
Gray, J.I.1
Reddy, S.K.2
Price, J.F.3
Mandagre, A.4
Wilkens, W.F.5
-
24
-
-
84991140243
-
A model system for the formation of N-nitrosopyrrolidine in grilled or fried bacon
-
Coleman M.H. A model system for the formation of N-nitrosopyrrolidine in grilled or fried bacon. J. Food Technol. 13 (1978) 55-69
-
(1978)
J. Food Technol.
, vol.13
, pp. 55-69
-
-
Coleman, M.H.1
-
25
-
-
57049105702
-
Role of proline and hydroxyproline in N-nitrosamine formation during heating in cured meat
-
Drabik-Markiewicz G., Van den Maagdenberg K., De Mey E., Deprez S., Kowalska T., and Paelinck H. Role of proline and hydroxyproline in N-nitrosamine formation during heating in cured meat. Meat Sci. 81 (2009) 479-486
-
(2009)
Meat Sci.
, vol.81
, pp. 479-486
-
-
Drabik-Markiewicz, G.1
Van den Maagdenberg, K.2
De Mey, E.3
Deprez, S.4
Kowalska, T.5
Paelinck, H.6
-
26
-
-
0003715355
-
-
Elsevier, Amsterdam
-
Massart D.L., Vandeginste B.G.M., Buydens L.M.C., De Jong S., Lewi P.J., and Smeyers-Verbeke J. Handbook of Chemometrics and Qualimetrics: Part A (1997), Elsevier, Amsterdam
-
(1997)
Handbook of Chemometrics and Qualimetrics: Part A
-
-
Massart, D.L.1
Vandeginste, B.G.M.2
Buydens, L.M.C.3
De Jong, S.4
Lewi, P.J.5
Smeyers-Verbeke, J.6
-
27
-
-
0035003837
-
Les N-nitrosamines volatiles dans l'alimentation: la viande
-
Gasarasi G., Troy P.D., Debeuckelaere W., Delvaux F., and Derdelinckx G. Les N-nitrosamines volatiles dans l'alimentation: la viande. J. Pharm. Belg. 56 (2001) 51-53
-
(2001)
J. Pharm. Belg.
, vol.56
, pp. 51-53
-
-
Gasarasi, G.1
Troy, P.D.2
Debeuckelaere, W.3
Delvaux, F.4
Derdelinckx, G.5
|