A model system for the formation of N‐nitrosopyrrolidine in grilled or fried bacon
- 1 February 1978
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 13 (1) , 55-69
- https://doi.org/10.1111/j.1365-2621.1978.tb00776.x
Abstract
Summary: A simple model system has been developed which mimics the formation of the principal nitrosamine, N‐nitrosopyrrolidine, in grilled or fried bacon. The yield of the nitrosamine in the model system may be estimated by a simple GC method. This has permitted the rapid screening of a variety of compounds which may influence nitrosamine in bacon. The antioxidant ethoxyquin inhibits nitrosamine formation in the model system.This publication has 21 references indexed in Scilit:
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