Affiliation:
1. Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada
Abstract
Since certain N-nitrosamines are highly carcinogenic, formation and isolation of N-nitrosopyrrolidine from bacon has recently received much attention. This review examines the possible precursors contributing to N-nitrosopyrrolidine formation in bacon, how cooking procedures influence the amount of N-nitrosopyrrolidine formed and the possible effects curing ingredients have on the N-nitrosation reaction.
Publisher
International Association for Food Protection
Cited by
43 articles.
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