Lability and Reactivity of Nonheme Protein‐Bound Nitrite
- 30 June 1983
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 48 (4) , 1204-1207
- https://doi.org/10.1111/j.1365-2621.1983.tb09192.x
Abstract
No abstract availableThis publication has 13 references indexed in Scilit:
- REACTION OF NITRITE WITH TRYPTOPHYL RESIDUES OF PROTEINJournal of Food Science, 1979
- The transnitrosation of secondary aminesS-nitrosocysteine in relation toN-nitrosamine formation in cured meatsJournal of the Science of Food and Agriculture, 1979
- A study of the competitive nitrosations of pyrrolidine, ascorbic acid, cysteine andp-cresol in a protein-based model systemJournal of the Science of Food and Agriculture, 1978
- FACTORS AFFECTING THE FORMATION OF NITRATE FROM ADDED NITRITE IN MODEL SYSTEMS AND CURED MEAT PRODUCTSJournal of Food Science, 1978
- Confirmation of the site of nitrosation in tryptophan derivatives by α-chymotrypsinJournal of the Chemical Society, Perkin Transactions 1, 1975
- Reaction of tryptophan derivatives with nitriteJournal of the Chemical Society, Perkin Transactions 1, 1974
- The chemistry of nitroso-compounds. Part VI. Direct and indirect transnitrosation reactions of N-nitrosodiphenylamineJournal of the Chemical Society, Perkin Transactions 2, 1973
- STABILITY OF N‐NITROSO COMPOUNDSJournal of Food Science, 1972
- Formation of Bovine Nitrosylmyoglobin. I. pH 4.5-6.5*Biochemistry, 1963
- The colour of cooked cured pork. I.—Estimation of the Nitric oxide‐Haem PigmentsJournal of the Science of Food and Agriculture, 1956