Effect of cooking method on the concentrations of volatile N‐nitrosamines in various food products-Reference-Cited by-同舟云学术

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Effect of cooking method on the concentrations of volatile N‐nitrosamines in various food products

Published:2022-04-06 Issue:7 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Seo Jung‐eun¹^ORCID,Park Jong‐eun¹,Lee Youngwon¹,Do Byungkyung¹,Lee Jee‐yeon²^ORCID,Kwon Hoonjeong¹³

Affiliation:

1. Department of Food and Nutrition Seoul National University Gwanak‐gu Republic of Korea

2. Bureau of Health Industry Policy Korea Health Industry Development Institute Osong‐eup Republic of Korea

3. Research Institute of Human Ecology Seoul National University Gwanak‐gu Republic of Korea

Funder

Korea Food and Drug Administration

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16590

Reference46 articles.

1. Volatile N-Nitrosamines in Selected Italian Cheeses

2. Rapid determination of nine N-nitrosamines in dry-cured mackerel (Scomberomorus niphonius) using salting out homogeneous phase extraction with acetonitrile followed by GC-MS/MS

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1. Assessment of nitrosamine exposure in Korean foods: analysis, risk evaluation, and implications;Food Science and Biotechnology;2024-07

2. Ethno-geographic distribution and histopathological classification of nasopharyngeal carcinoma in a single center in Nepal;PLOS ONE;2024-05-31

3. 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

4. The comprehensive prediction of carcinogenic potency and tumorigenic dose (TD50) for two problematic N-nitrosamines in food: NMAMPA and NMAMBA using toxicology in silico methods;Chemico-Biological Interactions;2024-02

5. Red Meat Heating Processes, Toxic Compounds Production and Nutritional Parameters Changes: What about Risk–Benefit?;Foods;2024-01-30

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