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
Publisher: Elsevier
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.
ISSN: 0003-2670
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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