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Title: Evaluation of the influence of proline, hydroxyproline or pyrrolidine in the presence of sodium nitrite on N-nitrosamine formation when heating cured meat
Authors: Drabik-Markiewicz, Gabriela × Dejaegher, Bieke De Mey, Eveline Impens, Sandra Kowalska, Teresa Paelinck, Hubert Vander Heyden, Yvan #
Issue Date: Jan-2010
Series Title: Analytica Chimica Acta vol:657 issue:2 pages:123-130
Abstract: N-nitrosamines are meant to be probable or possible carcinogenic components, possibly formed out of a reaction between nitrite and N-containing substances such as amino acids and secondary amines. Nitrite is often used for processing meat products because of its colouring and antimicrobial properties.
Publication status: published
KU Leuven publication type: IT
Appears in Collections: Science, Engineering and Technology Group, Technology Campuses Ghent and Aalst - miscellaneous Technologiecluster Bioengineering Technologie Bioengineering Technology TC, Technology Campuses Ghent and Aalst
× corresponding author
# (joint) last author
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