Nitrosamines in sucuk: Effects of black pepper, sodium ascorbate and cooking level.
暂无分享,去创建一个
[1] I. Fraeye,et al. Volatile N-nitrosamines in meat products: Potential precursors, influence of processing, and mitigation strategies , 2017, Critical reviews in food science and nutrition.
[2] F. Leroy,et al. Effect of sodium ascorbate and sodium nitrite on protein and lipid oxidation in dry fermented sausages. , 2016, Meat science.
[3] K. Granby,et al. Formation and mitigation of N-nitrosamines in nitrite preserved cooked sausages. , 2015, Food chemistry.
[4] K. Granby,et al. Occurrence of volatile and non-volatile N-nitrosamines in processed meat products and the role of heat treatment , 2015 .
[5] Jianhao Zhang,et al. Effects of plant polyphenols and α-tocopherol on lipid oxidation, residual nitrites, biogenic amines, and N-nitrosamines formation during ripening and storage of dry-cured bacon , 2015 .
[6] I. Fraeye,et al. Evaluation of N-Nitrosopiperidine Formation from Biogenic Amines During the Production of Dry Fermented Sausages , 2014, Food and Bioprocess Technology.
[7] A. Sannino,et al. GC/CI-MS/MS method for the identification and quantification of volatile N-nitrosamines in meat products. , 2013, Food chemistry.
[8] Y. Gargouri,et al. Antioxidant and antimicrobial activities of various solvent extracts, piperine and piperic acid from Piper nigrum , 2013 .
[9] M. Sajewicz,et al. Assessment of the N-nitrosopiperidine formation risk from piperine and piperidine contained in spices used as meat product additives , 2013, European Food Research and Technology.
[10] N. Bryan,et al. Sodium nitrite: the "cure" for nitric oxide insufficiency. , 2012, Meat science.
[11] Goswami Tk. Chemical Composition, Nutritional, Medicinal And Functional Properties of Black Pepper: A Review , 2012 .
[12] Y. Vander Heyden,et al. Influence of putrescine, cadaverine, spermidine or spermine on the formation of N-nitrosamine in heated cured pork meat. , 2011, Food chemistry.
[13] A. Lewis,et al. Determination of volatile nitrosamines in various meat products using comprehensive gas chromatography-nitrogen chemiluminescence detection. , 2010, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.
[14] Y Vander Heyden,et al. Evaluation of the influence of proline, hydroxyproline or pyrrolidine in the presence of sodium nitrite on N-nitrosamine formation when heating cured meat. , 2010, Analytica chimica acta.
[15] Xinglian Xu,et al. Irradiated Chinese Rugao ham: Changes in volatile N-nitrosamine, biogenic amine and residual nitrite during ripening and post-ripening. , 2009, Meat science.
[16] T. Kowalska,et al. Role of proline and hydroxyproline in N-nitrosamine formation during heating in cured meat. , 2009, Meat science.
[17] M. Kaya,et al. Effects of Lactobacillus plantarum and Staphylococcus xylosus on the quality characteristics of dry fermented sausage "sucuk". , 2009, Journal of food science.
[18] K. Honikel,et al. The use and control of nitrate and nitrite for the processing of meat products. , 2008, Meat science.
[19] R. Rywotycki. The effect of baking of various kinds of raw meat from different animal species and meat with functional additives on nitrosamine contamination level , 2007 .
[20] S. Yurchenko,et al. The occurrence of volatile N-nitrosamines in Estonian meat products , 2007 .
[21] J. Ruiz,et al. Analysis of volatile nitrosamines from a model system using SPME–DED at different temperatures and times of extraction , 2006 .
[22] W. Jira. Chemische Vorgänge beim Pökeln und Räuchern , 2003 .
[23] R. Rywotycki. The effect of selected functional additives and heat treatment on nitrosamine content in pasteurized pork ham. , 2002, Meat science.
[24] E. Calle,et al. Nitrosation of phenolic compounds: inhibition and enhancement. , 1999, Journal of agricultural and food chemistry.
[25] R. Rywotycki. WPLYW WYBRANYCH DODATKOW FUNKCJONALNYCH ORAZ OBROBKI TERMICZNEJ NA ILOSC NITROZOAMIN W SZYNCE WOLOWEJ PASTERYZOWANEJ , 1998 .
[26] M. Glória,et al. Volatile Nitrosamines in Fried Bacon , 1997 .
[27] N. Shenoy,et al. Effect of certain plant phenolics on nitrosamine formation , 1989 .
[28] S. Seaman,et al. Volatile nitrosamines in various cured meat products: effect of cooking and recent trends. , 1979, Journal of agricultural and food chemistry.
[29] S. Seaman,et al. Inhibition of nitrosamine formation in fried bacon by propyl gallate and L-ascorbyl palmitate. , 1976, Journal of agricultural and food chemistry.
[30] N. P. Sen,et al. Effect of additives on the formation of nitrosamines in meat curing mixtures containing spices and nitrite. , 1974, Journal of agricultural and food chemistry.
[31] N. P. Sen,et al. Effect of sodium nitrite concentration on the formation of nitrosopyrrolidine and dimethylnitrosamine in fried bacon , 1974 .