FORMATION OF N-NITROSOHYDROXYPYRROLIDINE IN MODEL AND CURED MEAT SYSTEMS

被引：10

作者：

GRAY, JI ^{[1
]}

COLLINS, ME ^{[1
]}

RUSSELL, LF ^{[1
]}

机构：

[1] UNIV GUELPH,DEPT FOOD SCI,GUELPH N1G 2W1,ONTARIO,CANADA

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1977年 / 10卷 / 01期

关键词：

D O I：

10.1016/S0315-5463(77)73433-9

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：36 / 39

页数：4

共 12 条

[1] POTENTIAL PRECURSORS OF N-NITROSOPYRROLIDINE IN BACON AND OTHER FRIED FOODS
BILLS, DD
HILDRUM, KI
SCANLAN, RA
LIBBEY, LM
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1973, 21 (05) : 876 - 877
[2] 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 - &
[3] FAZIO T, 1973, J ASSOC OFF ANA CHEM, V56, P919
[4] GOUGH RA, 1976, J SCI FD AGR, V27, P181
[5] FORMATION OF N-NITROSOPYRROLIDINE FROM PROLINE AND COLLAGEN
GRAY, JI
DUGAN, LR
[J]. JOURNAL OF FOOD SCIENCE, 1975, 40 (03) : 484 - 487
[6] FORMATION OF N-NITROSOPYRROLIDINE FROM PYRROLIDINE RING CONTAINING COMPOUNDS AT ELEVATED-TEMPERATURES
HUXEL, ET
SCANLAN, RA
LIBBEY, LM
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1974, 22 (04) : 698 - 700
[7] ISOLATION AND IDENTIFICATION OF NITROSOPROLINE IN UNCOOKED BACON
KUSHNIB, I
FEINBERG, JI
PENSABENE, JW
PIOTROWSKI, EG
FIDDLER, W
WASSERMAN, AE
[J]. JOURNAL OF FOOD SCIENCE, 1975, 40 (02) : 427 - 428
[8] LIJINSKY W, 1970, TETRAHEDRON, V26, P527
[9] LOCALIZED OCCURRENCE OF N-NITROSOPYRROLIDINE IN FRIED BACON
PATTERSON, RLS
TAYLOR, AA
MOTTRAM, DS
GOUGH, TA
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1976, 27 (03) : 257 - 260
[10] EFFECT OF FRYING AND OTHER COOKING CONDITIONS ON NITROSOPYRROLIDINE FORMATION IN BACON
PENSABENE, JW
FIDDLER, W
GATES, RA
FAGAN, JC
WASSERMAN, AE
[J]. JOURNAL OF FOOD SCIENCE, 1974, 39 (02) : 314 - 316

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