Role of proline and hydroxyproline in N-nitrosamine formation during heating in cured meat
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference32 articles.
1. A method for the determination of volatile N-nitrosamines in food by HS-SPME-GC-TEA;Andrade;Food Chemistry,2005
2. Evidence that ingested nitrate and nitrite are beneficial to health;Archer;Journal of Food Protection,2002
3. Microbial formation of nitrosamines in vitro;Ayanaba;American Society for Microbiology,1973
4. Biochemical basis for nitrite inhibition of Clostridium botulinum in cured meat;Benedict;Journal of Food Protection,1980
5. Mechanism of N-nitrosopyrrolidine formation in bacon;Bharucha;Journal of Agricultural and Food Chemistry,1979
Cited by 40 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Formation and prediction of heterocyclic amines and N‐nitrosamines in smoked sausages using back propagation artificial neural network;Journal of the Science of Food and Agriculture;2024-02-07
2. Occurrence and carcinogenic risk assessment of N-nitrosamines in some dried aquatic products in China;Food Control;2023-10
3. Volatile nitrosamines in a dry fermented sausage "sucuk": Occurrence and effect of cooking on their formation;Journal of Food Composition and Analysis;2023-06
4. Investigation on the Contents of Nε-carboxymethyllysine, Nε-carboxyethyllysine, and N-nitrosamines in Commercial Sausages on the Chinese Market;Foods;2023-02-07
5. A Review on the Role of Lactic Acid Bacteria in the Formation and Reduction of Volatile Nitrosamines in Fermented Sausages;Foods;2023-02-06
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3