Food additive-additive interactions involving sulphur dioxide and ascorbic and nitrous acids: a review-Reference-Cited by-同舟云学术

Food additive-additive interactions involving sulphur dioxide and ascorbic and nitrous acids: a review

Published:1997-07 Issue:3 Volume:59 Page:401-409
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Adams J.B.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference49 articles.

1. Interaction between additives in food systems;Adams;Campden & Chorleywood Food Research Association, R&D Report No. 20,1995

2. Thermal degradation of anthocyanins with particular reference to the 3-glycosides of cyanidin. II. The anaerobic degradation of cyanidin-3-rutinoside at 100 °C and pH 3.0 in the presence of sodium sulphite;Adams;J. Sci. Food Agric.,1973

3. Effects of sorbic acid and sorbic acid-nitrite in vivo on bone marrow chromosomes of mice;Banerjee;Toxicol. Lett.,1986

4. An in vitro effect of ascorbate on the spontaneous reduction of sodium nitrite concentration in a reaction mixture;Basu;Int. J. Vitam. Nutr. Res.,1984

5. Mechanism of N-nitrosopyrrolidine formation in bacon;Bharucha;J. Agric. Food Chem.,1979

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