FORMATION OF N-NITROSOPYRROLIDINE FROM PROLINE AND COLLAGEN
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1975.tb12510.x/fullpdf
Reference20 articles.
1. Potential precursors of N-nitrosopyrrolidine in bacon and other fried foods
2. G. A. Crevasse, 1967 . "Enzymatic hydrolysis of calf skin and pork skin tropocollagen ". Ph.D. thesis , Michigan State University. East Lansing, Mich.
3. Hydrolysis of calf skin tropocollagen by pepsin, Trypsin, chymotrypsin, and elastase
4. Estimation of Steam-Volatile N-Nitrosamines in Foods at the 1 µg/kg Level
5. Spurenanalyse von n-nitroso-verbindungen
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1. Evaluation of the influence of proline, hydroxyproline or pyrrolidine in the presence of sodium nitrite on N-nitrosamine formation when heating cured meat;Analytica Chimica Acta;2010-01
2. Role of proline and hydroxyproline in N-nitrosamine formation during heating in cured meat;Meat Science;2009-03
3. EFFECT OF STORAGE ON THE CONCENTRATION OF PROLINE AND OTHER FREE AMINO ACIDS IN PORK BELLIES;Journal of Food Science;2008-06-28
4. PATHWAYS OF FORMATION OF N-NITROSOPYRROLIDINE IN FRIED BACON;Journal of Food Science;2008-06-28
5. N-NITROSOPROLINE AND N-NITROSOSARCOSINE IN ESTONIAN FOODSTUFFS;Journal of Food Safety;1991-07
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