Volatile Nitrosamines in Fried Bacon-Reference-Cited by-同舟云学术

Volatile Nitrosamines in Fried Bacon

Published:1997-05-01 Issue:5 Volume:45 Page:1816-1818
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Glória M. Beatriz A.¹,Barbour James F.¹,Scanlan Richard A.¹

Affiliation:

1. Departamento de Alimentos, Faculdade de Farmácia, Universidade Federal de Minas Gerais, Av. Olegário Maciel 2360 Belo Horizonte, Minas Gerais 30180-112, Brazil, and Department of Food Science and Technology, Oregon State University, Corvallis, Oregon 97331

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf960973b

Reference20 articles.

1. Use of Antioxidant-Coated Salts as N-Nitrosamine Inhibitors in Dry- and Brine-Cured Bacon1

Cited by 35 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Volatile N-nitrosamines in processed meat products: An approach for monitoring dietary exposure, assessing human risk, and evaluating variable correlations by principal component analysis and heat map;Food and Chemical Toxicology;2024-06

2. A Review on the Role of Lactic Acid Bacteria in the Formation and Reduction of Volatile Nitrosamines in Fermented Sausages;Foods;2023-02-06

3. Determination of volatile N-nitrosamines formed in salami cooked by different processes;Journal of Food Composition and Analysis;2022-09

4. O MERCADO DE ÓLEOS ESSENCIAIS NO BRASIL E NO MUNDO NA ÚLTIMA DÉCADA;Química Nova;2022

5. The effect of cooking methods on the formation of volatile N-nitrosamine in sausages with different contents;Food and Health;2022