EFFECT OF ALPHA-TOCOPHEROL FORMULATIONS ON INHIBITION OF NITROSOPYRROLIDINE FORMATION IN MODEL SYSTEMS

被引：13

作者：

PENSABENE, JW ^{[1
]}

FIDDLER, W ^{[1
]}

MERGENS, W ^{[1
]}

WASSERMAN, AE ^{[1
]}

机构：

[1] HOFFMANN LA ROCHE INC, NUTLEY, NJ 07110 USA

来源：

JOURNAL OF FOOD SCIENCE | 1978年 / 43卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1978.tb02424.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：801 / 802

页数：2

共 11 条

[1] ESTIMATION OF STEAM-VOLATILE N-NITROSAMINES IN FOODS AT 1 MUG/KG LEVEL
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FOREMAN, JK
[J]. NATURE, 1972, 238 (5363) : 342 - +
[2] FAZIO T, 1973, J ASSOC OFF ANA CHEM, V56, P919
[3] ROLE OF LEAN AND ADIPOSE-TISSUE ON FORMATION OF NITROSOPYRROLIDINE IN FRIED BACON
FIDDLER, W
PENSABEN.JW
FAGAN, JC
THORNE, EJ
[J]. JOURNAL OF FOOD SCIENCE, 1974, 39 (05) : 1070 - 1071
[4] USE OF SODIUM ASCORBATE OR ERYTHORBATE TO INHIBIT FORMATION OF N-NITROSODIMETHYLAMINE IN FRANKFURTERS
FIDDLER, W
PENSABENE, JW
PIOTROWSKI, EG
DOERR, RC
WASSERMAN, AE
[J]. JOURNAL OF FOOD SCIENCE, 1973, 38 (06) : 1084 - 1084
[5] FIDDLER W, 1972, 18TH P M MEAT RES WO, P416
[6] INHIBITION OF N-NITROSAMINE FORMATION IN MODEL FOOD SYSTEMS
GRAY, JI
DUGAN, LR
[J]. JOURNAL OF FOOD SCIENCE, 1975, 40 (05) : 981 - 984
[7] EVALUATION OF ASCORBYL MONOESTERS FOR INHIBITION OF NITROSOPYRROLIDINE FORMATION IN A MODEL SYSTEM
PENSABENE, JW
FIDDLER, W
FEINBERG, J
WASSERMAN, AE
[J]. JOURNAL OF FOOD SCIENCE, 1976, 41 (01) : 199 - 200
[8] DIMETHYLNITROSAMINE AND NITROSOPYRROLIDINE IN FUMES PRODUCED DURING FRYING OF BACON
SEN, NP
SEAMAN, S
MILES, WF
[J]. FOOD AND COSMETICS TOXICOLOGY, 1976, 14 (03): : 167 - 170
[9] INHIBITION OF NITROSAMINE FORMATION IN FRIED BACON BY PROPYL GALLATE L-ASCORBYL PALMITATE
SEN, NP
DONALDSON, B
SEAMAN, S
IYENGAR, JR
MILES, WF
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1976, 24 (02) : 397 - 401
[10] NITROSOPYRROLIDINE AND DIMETHYLNITROSAMINE IN BACON
SEN, NP
DONALDSON, B
IYENGAR, JR
PANALAKS, T
[J]. NATURE, 1973, 241 (5390) : 473 - 474

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