AN INVESTIGATION INTO THE POTENTIAL FORMATION OF N-SUBSTITUTED AMIDES AND THEIR NITROSATED DERIVATIVES DURING THE FRYING OF BACON

被引：1

作者：

FOOLADI, MH ^{[1
]}

GRAY, JI ^{[1
]}

PEARSON, AM ^{[1
]}

MANDAGERE, AK ^{[1
]}

机构：

[1] MICHIGAN STATE UNIV,DEPT FOOD SCI & HUMAN NUTR,E LANSING,MI 48824

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1983年 / 31卷 / 03期

关键词：

D O I：

10.1021/jf00117a016

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：527 / 530

页数：4

共 17 条

[1]

Chow Y. L., 1979, ACS SYM SER, V101, P13

[2] N-NITROSAMIDES AND THEIR PRECURSORS IN FOOD SYSTEMS .3. INFLUENCE ON PH AND TEMPERATURE ON STABILITY OF N-NITROSAMIDES [J].

KAKUDA, Y ;

GRAY, JI ;

LEE, ML .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1980, 28 (03) :588-591

[3] N-NITROSAMIDES AND THEIR PRECURSORS IN FOOD SYSTEMS .2. KINETICS OF THE N-NITROZATION REACTION [J].

KAKUDA, Y ;

GRAY, JI .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1980, 28 (03) :584-587

[4] N-NITROSAMIDES AND THEIR PRECURSORS IN FOOD SYSTEMS .1. FORMATION OF N-SUBSTITUTED AMIDES [J].

KAKUDA, Y ;

GRAY, JI .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1980, 28 (03) :580-584

[5] OCCURRENCE OF METHYLGUANIDINE AND AGMATINE, NITROSATABLE GUANIDINO COMPOUNDS, IN FOODS [J].

KAWABATA, T ;

OHSHIMA, H ;

INO, M .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1978, 26 (02) :334-338

[6]

LEE ML, 1981, THESIS MICHIGAN STAT

[7]

MAGA JA, 1978, CRC CRIT REV FOOD TE, V8, P373

[8]

MIRVISH SS, 1977, J TOXICOL ENV HEALTH, V2, P1267, DOI 10.1080/15287397709529529

[9] FORMATION OF N-NITROSO COMPOUNDS - CHEMISTRY, KINETICS, AND INVIVO OCCURRENCE [J].

MIRVISH, SS .

TOXICOLOGY AND APPLIED PHARMACOLOGY, 1975, 31 (03) :325-351

[10]

MIRVISH SS, 1971, J NATL CANCER I, V46, P1183

← 1 2 →