A simple yet effective colorimetric assay for nitrite based on nitration of a near-infrared (NIR) absorbing dye IR780
Author:
Funder
Necmettin Erbakan Üniversitesi
Publisher
Elsevier BV
Subject
Spectroscopy,Analytical Chemistry
Reference51 articles.
1. Inhibition of Clostridium-Botulinum Type-a and Type-E Toxin Formation by Sodium-Nitrite and Sodium-Chloride in Hot-Process (Smoked) Salmon;Pelroy;J. Food Protect.,1982
2. Clostridium-Botulinum Inhibition in Cured Meats by Nitrite and by Heat-Treatment;Vanroon;A. Van Leeuw. J. Microb.,1980
3. Nitrite, Nitrite Alternatives, and the Control of Clostridium-Botulinum in Cured Meats;Pierson;Crc. Cr. Rev. Food Sci.,1982
4. Prevention of Clostridium outgrowth in heated and hermetically sealed meat products by nitrite - a review;Grever;Eur. Food Res. Technol.,2001
5. Nitrites in Cured Meats, Health Risk Issues, Alternatives to Nitrites: A Review;Shakil;Foods,2022
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