Titre:
  • Evaluation of the influence of proline, hydroxyproline or pyrrolidine in the presence of sodium nitrite on N-nitrosamine formation when heating cured meat.
Auteur:Drabik-Markiewicz, G; Dejaegher, Bieke; De Mey, E.; Impens, S; Kowalska, T; Paelinck, H.; Vander Heyden, Yvan
Informations sur la publication:Analytica chimica acta, 657, 2, page (123-130)
Statut de publication:Publié, 2010
Sujet CREF:Sciences bio-médicales et agricoles
MeSH keywords:Carcinogens -- analysis -- chemistry
Chromatography, Gas
Dimethylnitrosamine -- analysis
Hydroxyproline -- chemistry
Limit of Detection
Meat -- analysis
N-Nitrosopyrrolidine -- analysis
Nitrosamines -- analysis -- chemistry
Proline -- chemistry
Pyrrolidines -- chemistry
Sodium Nitrite -- chemistry
Temperature
Langue:Anglais
Identificateurs:urn:issn:0003-2670
info:doi/10.1016/j.aca.2009.10.028
info:pii/S0003-2670(09)01405-6
info:pmid/20005323