A study of the competitive nitrosations of pyrrolidine, ascorbic acid, cysteine andp-cresol in a protein-based model system
- 1 September 1978
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 29 (9) , 815-821
- https://doi.org/10.1002/jsfa.2740290912
Abstract
No abstract availableThis publication has 19 references indexed in Scilit:
- The effect of ascorbate reductants on N‐nitrosamine formation in a model system resembling bacon fatJournal of the Science of Food and Agriculture, 1977
- Inhibition of nitrosamine formation in fried bacon by propyl gallate and L-ascorbyl palmitateJournal of Agricultural and Food Chemistry, 1976
- N-Nitrosamines: A Review of Chemical and Biological Properties and Their Estimation in FoodstuffsPublished by Elsevier ,1976
- The effect of antioxidants on the production, of volatile nitrosamines during the frying of baconZeitschrift für Lebensmittel-Untersuchung und Forschung, 1976
- NITROSAMINESPublished by Elsevier ,1974
- NATURAL INHIBITORS OF NITROSATION REACTIONS: THE CONCEPT OF AVAILABLE NITRITEJournal of Food Science, 1973
- Ascorbate-Nitrite Reaction: Possible Means of Blocking the Formation of Carcinogenic N -Nitroso CompoundsScience, 1972
- Nitrates, Nitrites, and NitrosaminesScience, 1972
- Phenolic components of smoked meat productsJournal of Agricultural and Food Chemistry, 1970
- Schwefelhaltige Verbindungen des FleischesZeitschrift für Lebensmittel-Untersuchung und Forschung, 1966