Dietary nitrate and nitrite: Benefits, risks, and evolving perceptions

Meat Science

Volumn 120, Issue , 2016, Pages 85-92

  Bedale, Wendy ^a   Sindelar, Jeffrey J ^a,b   Milkowski, Andrew L ^a,b  

^a UNIVERSITY OF WISCONSIN   (United States)

^b UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

clean label; cured meats; dietary nitrate; nitric oxide; nitrite; processed meats

Indexed keywords

MEATS; NITRIC OXIDE; RISK PERCEPTION;

BENEFICIAL EFFECTS; CARCINOGENIC NITROSAMINES; CONSUMER PERCEPTION; CURED MEATS; NITRATE CONSUMPTION; NITRIC OXIDE FORMATION; NITRITE; PROCESSED MEAT;

NITRATES;

FOOD ADDITIVE; NITRIC ACID DERIVATIVE; NITRITE;

ANALYSIS; ANIMAL; CHEMISTRY; FOOD HANDLING; FOOD SAFETY; HUMAN; MEAT; PRODUCT SAFETY; RISK ASSESSMENT;

ANIMALS; CONSUMER PRODUCT SAFETY; FOOD ADDITIVES; FOOD HANDLING; FOOD SAFETY; HUMANS; MEAT PRODUCTS; NITRATES; NITRITES; RISK ASSESSMENT;

EID: 84961218876     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2016.03.009     Document Type: Article

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