A COMPARISON OF PROLINE AND PUTRESCINE AS PRECURSORS OF N‐NITROSOPYRROLIDINE IN NITRITE‐TREATED PORK SYSTEMS
- 1 July 1977
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 42 (4) , 1034-1037
- https://doi.org/10.1111/j.1365-2621.1977.tb12661.x
Abstract
No abstract availableThis publication has 21 references indexed in Scilit:
- PATHWAYS OF FORMATION OF N‐NITROSOPYRROLIDINE IN FRIED BACONJournal of Food Science, 1976
- EFFECT OF STORAGE ON THE CONCENTRATION OF PROLINE AND OTHER FREE AMINO ACIDS IN PORK BELLIESJournal of Food Science, 1976
- Localised occurrence ofN-nitrosopyrrolidine in fried baconJournal of the Science of Food and Agriculture, 1976
- Distribution of some volatile nitrosamines in cooked baconJournal of the Science of Food and Agriculture, 1976
- Identification of .gamma.-butenyl-(.beta.-propenyl)nitrosamine, the principal volatile nitrosamine formed in the nitrosation of spermidine or spermineJournal of Agricultural and Food Chemistry, 1975
- Formation of N-nitrosopyrrolidine from pyrrolidine ring containing compounds at elevated temperaturesJournal of Agricultural and Food Chemistry, 1974
- EFFECT OF FRYING AND OTHER COOKING CONDITIONS ON NITROSOPYRROLIDINE FORMATION IN BACONJournal of Food Science, 1974
- Nitrosopyrrolidine and Dimethylnitrosamine in BaconNature, 1973
- Conditions and chemical reaction mechanisms by which nitrosamines may be formed in biological products with reference to their possible occurrence in food productsZeitschrift für Lebensmittel-Untersuchung und Forschung, 1971
- On-line digital computer system for high-speed single focussing mass spectrometryAnalytical Chemistry, 1970