2-(Hydroxymethyl)-N-nitrosothiazolidine-4-carboxylic Acid in Smoked Meats and Bacon and Conversion to 2-(Hydroxymethyl)-N-Nitrosothiazolidine During High-Heat Cooking-Reference-Cited by-同舟云学术

2-(Hydroxymethyl)-N-nitrosothiazolidine-4-carboxylic Acid in Smoked Meats and Bacon and Conversion to 2-(Hydroxymethyl)-N-Nitrosothiazolidine During High-Heat Cooking

Published:1991-07 Issue:4 Volume:56 Page:913-915
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

SEN NRISINHA P.,BADDOO PHILANDER A.,SEAMAN STEPHEN W.,WEBER DORCAS

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1991.tb14604.x/fullpdf

Reference20 articles.

1. J.R. Coughlin, 1979 . Formation ofN-nitrosamines from Maillard reaction products in the presence of nitrite . Ph.D. dissertation , Univ. of California, Davis, CA.

2. Isolation and identification of N-nitrosothiazolidine in fried bacon

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1. Inhibition of mutagenic N-nitroso compound formation in sausage samples by using l-ascorbic acid and α-tocopherol;Meat Science;2002-12

2. Studies on the occurrence and formation of 2-(hydroxymethyl)-N-nitrosothiazolidine-4-carboxylic acid (HMNTCA) and 2-(hydroxymethyl)-N-nitrosothiazolidine (HMNTHZ) in various cured smoked meats, fish and cheese;Journal of the Science of Food and Agriculture;1993

3. Simultaneous determination of 2-(hydroxymethyl)-N-nitrosothiazolidine-4-carboxylic acid and 2-(hydroxymethyl)-N-nitrosothiazolidine in smoked meats and cheese;Journal of Agricultural and Food Chemistry;1992-02

4. Review of the occurrence and formation of non‐volatileN‐nitroso compounds in foods†;Food Additives and Contaminants;1992-01