The occurrence of volatile and non-volatile N‐nitrosamines in cured meat products from the Danish market-Reference-Cited by-同舟云学术

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The occurrence of volatile and non-volatile N‐nitrosamines in cured meat products from the Danish market

Published:2022-06 Issue: Volume:378 Page:132046
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Niklas A.A.,Herrmann S.S.,Pedersen M.,Jakobsen M.,Duedahl-Olesen L.

Funder

Ministeriet for Fø devarer, Landbrug og Fiskeri

Fødevarestyrelsens

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference31 articles.

1. ECIS – European Cancer Information System. (2021). Retrieved August 2, 2021, from https://ecis.jrc.ec.europa.eu/.

2. Determination of volatile nitrosamines in meat products by microwave-assisted extraction and dispersive liquid-liquid microextraction coupled to gas chromatography-mass spectrometry;Campillo;Journal of Chromatography A,2011

3. The occurrence of N-nitrosamines, residual nitrite and biogenic amines in commercial dry fermented sausages and evaluation of their occasional relation;De Mey;Meat Science,2014

4. Mechanisms linking colorectal cancer to the consumption of (processed) red meat: A review;Demeyer;Critical Reviews in Food Science and Nutrition,2016

5. Carcinogenicity of consumption of red meat and processed meat: A review of scientific news since the IARC decision;Domingo;Food and Chemical Toxicology. Elsevier Ltd.,2017

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2. Development and validation of QuEChERS-based LC-MS/MS method for simultaneous quantification of eleven N-nitrosamines in processed fish meat, processed meat, and salted fish products;Food Chemistry;2024-11

3. From detection methods to risk prevention: Control of N‐nitrosamines in foods and the role of natural bioactive compounds;Comprehensive Reviews in Food Science and Food Safety;2024-09

4. Volatile N-nitrosamines in Spanish commercial meat products and in fermented sausages prepared with different ingoing amounts of nitrate and nitrite;Heliyon;2024-09

5. A review of current trends of vitamin identification and quantification by chromatography from food samples;Journal of Food Composition and Analysis;2024-07

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