INFLUENCE OF ASCORBIC-ACID AND PH ON FORMATION OF N-NITROSODIMETHYLAMINE IN CURED PORK CONTAINING ADDED DIMETHYLAMINE

被引：30

作者：

MOTTRAM, DS

PATTERSON, RLS

RHODES, DN

GOUGH, TA

机构：

[1] ARC,MEAT RES INST,LANGFORD,BRISTOL,ENGLAND

[2] LAB GOVT CHEMIST,DTI,CORNWALL HOUSE,STAMFORD ST,LONDON,ENGLAND

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1975年 / 26卷 / 01期

关键词：

D O I：

10.1002/jsfa.2740260107

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：47 / 53

页数：7

共 19 条

[1] DETERMINATION OF STEAM-VOLATILE N-NITROSAMINES IN FOODSTUFFS BY FORMATION OF ELECTRON-CAPTURING DERIVATIVES FROM ELECTROCHEMICALLY DERIVED AMINES
ALLISTON, TG
KIRK, RS
COX, GB
[J]. ANALYST, 1972, 97 (1160) : 915 - &
[2] OXIDATION OF ASCORBIC ACID AND SIMILAR REDUCTONES BY NITROUS ACID
BUNTON, CA
DAHN, H
LOEWE, L
[J]. NATURE, 1959, 183 (4655) : 163 - 165
[3] ESTIMATION OF STEAM-VOLATILE N-NITROSAMINES IN FOODS AT 1 MUG/KG LEVEL
CROSBY, NT
SAWYER, R
PALFRAMAN, JF
FOREMAN, JK
[J]. NATURE, 1972, 238 (5363) : 342 - +
[4] UBER DIE OXYDATION VON ASCORBINSAURE DURCH SALPETRIGE SAURE .1. STOCHIOMETRIE UND KINETISCHE MESSTECHNIK .13. UBER REDUKTONE UND 1,2,3-TRICARBONYLVERBINDUNGEN
DAHN, H
LOEWE, L
LUSCHER, E
MENASSE, R
[J]. HELVETICA CHIMICA ACTA, 1960, 43 (01) : 287 - 293
[5] CONDITIONS AND CHEMICAL REACTION MECHANISMS BY WHICH NITROSAMINES MAY BE FORMED IN BIOLOGICAL PRODUCTS WITH REFERENCE TO THEIR POSSIBLE OCCURRENCE IN FOOD PRODUCTS
ENDER, F
CEH, L
[J]. ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1971, 145 (03): : 133 - &
[6] FAZIO T, 1973, J ASSOC OFF ANA CHEM, V56, P919
[7] EFFECT OF FRANKFURTER CURE INGREDIENTS ON N-NITROSODIMETHYLAMINE FORMATION IN A MODEL SYSTEM
FIDDLER, W
PENSABENE, JW
KUSHNIR, I
PIOTROWSKI, EG
[J]. JOURNAL OF FOOD SCIENCE, 1973, 38 (04) : 714 - 715
[8] FIDDLER W, 1972, 18 M EUR MEAT RES WO
[9] CHEMISTRY OF MEAT PIGMENTS
FOX, JB
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1966, 14 (03) : 207 - &
[10] GOUGH T A, 1973, Journal of Chromatography, V79, P57, DOI 10.1016/S0021-9673(01)85273-0

← 1 2 →