The effect of ascorbate reductants on N‐nitrosamine formation in a model system resembling bacon fat
- 1 April 1977
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 28 (4) , 352-354
- https://doi.org/10.1002/jsfa.2740280405
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
- Survey of Food Products for Volatile N-NitrosaminesJournal of AOAC INTERNATIONAL, 1976
- Inhibition of nitrosamine formation in fried bacon by propyl gallate and L-ascorbyl palmitateJournal of Agricultural and Food Chemistry, 1976
- Localised occurrence ofN-nitrosopyrrolidine in fried baconJournal of the Science of Food and Agriculture, 1976
- Influence of ascorbic acid and ph on the formation of n-nitrosodimethylamine in cured pork containing added dimethylamineJournal of the Science of Food and Agriculture, 1975
- THE ROLE OF LEAN AND ADIPOSE TISSUE ON THE FORMATION OF NITROSOPYRROLIDINE IN FRIED BACONJournal of Food Science, 1974
- EFFECT OF FRYING AND OTHER COOKING CONDITIONS ON NITROSOPYRROLIDINE FORMATION IN BACONJournal of Food Science, 1974
- USE OF SODIUM ASCORBATE OR ERYTHORBATE TO INHIBIT FORMATION OF N‐NITROSODIMETHYLAMINE IN FRANKFURTERSJournal of Food Science, 1973
- Nitrosopyrrolidine and Dimethylnitrosamine in BaconNature, 1973
- Ascorbate-Nitrite Reaction: Possible Means of Blocking the Formation of Carcinogenic N -Nitroso CompoundsScience, 1972
- INITIATION OF STYRENE POLYMERIZATION AT A CATHODEJournal of the American Chemical Society, 1957