Chemical effects of nitrite reduction during digestion of cured cooked and recooked meat on nitrosation, nitrosylation and oxidation-Reference-Cited by-同舟云学术

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Chemical effects of nitrite reduction during digestion of cured cooked and recooked meat on nitrosation, nitrosylation and oxidation

Published:2024-11 Issue: Volume:195 Page:114969
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Bonifacie Aline,Aubry Laurent,Sayd Thierry,Bourillon Sylvie,Duval Angéline,Kombolo Moïse,Nassy Gilles,Promeyrat Aurélie,Santé-Lhoutellier Véronique,Théron Laetitia

Funder

Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement

Publisher

Elsevier BV

Reference54 articles.

1. Alternatives to nitrite in processed meat: Up to date;Alahakoon;Trends in Food Science & Technology,2015

2. Iron-catalysed chemistry in the gastrointestinal tract: Mechanisms, kinetics and consequences. A review;Bechaux;Food Chemistry,2018

3. Effect of sodium ascorbate and sodium nitrite on protein and lipid oxidation in dry fermented sausages;Berardo;Meat Science,2016

4. Determination of nitroso-compounds in food products;Bonifacie;MethodsX,2021

5. Chemical reactivity of nitrite and ascorbate in a cured and cooked meat model Implication in nitrosation, nitrosylation and oxidation;Bonifacie;Food Chemistry,2021

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