Replacement of Nitrite in Meat Products by Natural Bioactive Compounds Results in Reduced Exposure to N‐Nitroso Compounds: The PHYTOME Project-Reference-Cited by-同舟云学术

Replacement of Nitrite in Meat Products by Natural Bioactive Compounds Results in Reduced Exposure to N‐Nitroso Compounds: The PHYTOME Project

Published:2021-08-27 Issue:20 Volume:65 Page:2001214
ISSN:1613-4125
Container-title:Molecular Nutrition & Food Research
language:en
Short-container-title:Mol. Nutr. Food Res.

Author:

Breda Simone G.¹^ORCID,Mathijs Karen¹,Pieters Harm‐Jan¹,Sági‐Kiss Virág²,Kuhnle Gunter G.²,Georgiadis Panagiotis³,Saccani Giovanna⁴,Parolari Giovanni⁴,Virgili Roberta⁴,Sinha Rashmi⁵,Hemke Gert⁶,Hung Yung⁷,Verbeke Wim⁷,Masclee Ad A.⁸,Vleugels‐Simon Carla B.⁹,Bodegraven Adriaan A.⁹,Kok Theo M.¹,

Affiliation:

1. Department of Toxicogenomics GROW‐school for Oncology and Developmental Biology Maastricht University Medical Center P.O. Box 616, 6200 MD Maastricht the Netherlands

2. Department of Food & Nutritional Sciences University of Reading Reading UK

3. National Hellenic Research Foundation Institute of Biology Medicinal Chemistry and Biotechnology Athens Greece

4. SSICA‐Experimental Station for the Food Preserving Industry Parma Italy

5. Division of Cancer Epidemiology & Genetics National Cancer Institute National Institutes of Health Bethesda MD USA

6. Hemke Nutriconsult Prins Clauslaan 70, 5684 GB Best The Netherlands

7. Department of Agricultural Economics Ghent University Coupure links 653 Gent 9000 Belgium

8. Division of Gastroenterology‐Hepatology Department of Internal Medicine Maastricht University Medical Center Maastricht The Netherlands

9. Zuyderland Medical Center Sittard‐Geleen The Netherlands

Publisher

Wiley

Subject

Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/mnfr.202001214

Reference105 articles.

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4. Partial substitution of carbohydrate intake with protein intake from lean red meat lowers blood pressure in hypertensive persons

5. The role of red and processed meat in colorectal cancer development: a perspective

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