Results 1 to 10 of about 18,203 (158)

Effects of Black Garlic Addition and Cooking Duration on Nitrosamine Levels and Quality Attributes of Sucuk [PDF]

Foods
Sucuk, a type of dry fermented sausage, is generally consumed cooked, unlike many fermented sausage types. Therefore, alternative applications to prevent nitrosamine formation in fermented sausages such as sucuk are of great importance.
Mükerrem Kaya, Asena Karayiğit, Zeynep Feyza Yılmaz Oral, Kübra Öztürk, Halenur Fencioğlu Çakır, Yağmur Akyol, Bilge Ulutaş, Selen Sallan, Güzin Kaban   +8 more
doaj   +2 more sources

Determination of nitrite in rifapentine and analysis of the formation causes of nitrosamine impurity [PDF]

Frontiers in Chemistry
IntroductionDuring drug manufacturing, residual nitrosamine salts in the final formulation are a key contributor to the formation of genotoxic nitrosamine impurities.
Yaodong Ping, Yaodong Ping, Yongxiang Liu, Yongxiang Liu, Hairuo Wen, Nie Wen, Bin Li, Bin Li, Yuan Chen, Ye Tian   +9 more
doaj   +2 more sources

Mediation of sphingolipid metabolism on the relationship between human nitrosamines exposure and esophageal cancer risk [PDF]

Scientific Reports
Although nitrosamines are known as potent carcinogenic contaminants with multisystem toxicity, the metabolic mechanisms driving esophageal carcinogenesis under multi-nitrosamine co-exposure remain poorly understood.
Chao Zhao, Yuchen Xia, Qingtong Shi, Yun Gu, Long Zhang, Ruijun Dong, Yuxuan Zhang, Sifan Han, Yimeng Jiang, Wen Xiong, Hong Guo, Bing Wang, Junpeng Xia, Qianqian Wang, Hu Zhang, Yafei Bao   +15 more
doaj   +2 more sources

Dietary intake and risk assessment of nitrosamine in processed meat products among medical staff during their night shift [PDF]

Scientific Reports
The study aims to evaluate the levels of nitrosamine, a known carcinogenic compound, in processed meat products and to assess its dietary intake and margin of exposure among medical staff, including physicians, pharmacists, and nurses working night ...
Dalia Ibrahim Tayel, Noorhan K. Farrag, Samar Mohamed Aborhyem   +2 more
doaj   +2 more sources

The effect of the combination of rosemary extract and green tea extract on nitrosamine content, microbiological, physicochemical and sensorial properties of heat-treated sucuk [PDF]

Kafkas Universitesi Veteriner Fakültesi Dergisi, 2023
In this study, it was aimed to determine the effect of using rosemary extract together with green tea extract (RE/GTE) on nitrosamine content and quality characteristics of heat-treated sucuk.
Zeynep Feyza YILMAZ ORAL, Güzin KABAN
doaj   +1 more source

Investigation of the Physicochemical, Organoleptic and Dietary Properties of Trout Fermented Sausages through Probiotic Strains and Fat Replacer

Harčova Nauka ì Tehnologìâ, 2021
Decrease in nitrosamine and optimal smell and flavor gives credit to such meat products as fermented sausages for their considerably optimal storage period and better nutritional values.
Aghdas Sadeghi, Vahid Hakimzadeh, Esmaeil Salehi, Hasan Rashidi   +3 more
doaj   +1 more source

Effect of Black Garlic on Microbiological Properties, Lipid Oxidation, Residual Nitrite, Nitrosamine Formation and Sensory Characteristics in a Semi-Dry Fermented Sausage

Foods, 2023
This study was conducted with the aim of determining the effects of different black garlic (BG) levels (1%, 2% and 3%) on quality characteristics of a semi-dry fermented sausage (heat-treated sucuk). In addition, the effect of cooking time (0, 1 or 3 min
Begüm Akansel, Zeynep Feyza Yılmaz Oral, Selen Sallan, Güzin Kaban, Mükerrem Kaya   +4 more
doaj   +1 more source

New Insights into the Chemical Reactivity of Dry-Cured Fermented Sausages: Focus on Nitrosation, Nitrosylation and Oxidation

Foods, 2021
Nitrite and nitrate are added to cured meat for their bacteriological, technological and sensorial properties. However, they are suspected to be involved in the formation of nitroso compounds (NOCs), such as potentially mutagenic nitrosamines ...
Aline Bonifacie, Philippe Gatellier, Aurélie Promeyrat, Gilles Nassy, Laurent Picgirard, Valérie Scislowski, Véronique Santé-Lhoutellier, Laetitia Théron   +7 more
doaj   +1 more source

Evaluation of Properties and Characteristics of Functional Trout Sausages Containing Probiotics and Fat Substitutes [PDF]

Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2022
Decrease in nitrosamine and optimal smell and flavour gives credit to such meat products as fermented sausages for their considerable optimal storage period and better nutritional values. Replacing red meat with fish and using replacer fat and probiotics
Aghdas Sadeghi, Vahid Hakimzadeh, Esmaeil Ataye Salehi, Hasan Rashidi   +3 more
doaj   +1 more source

Collaborative reliance in medicine safety and quality regulation: Investigation of experiences in handling N-nitrosamine impurities among ZaZiBoNa participating countries

Frontiers in Medicine, 2022
IntroductionThe presence of N-nitrosamine impurities in medicines raised concerns globally as they are genotoxic and probable human carcinogens. A review of N-nitrosamine impurities in medicines provides an opportunity for National Regulatory Authorities
Patience P. Shabangu, Rutendo J. Kuwana, Admire Dube   +2 more
doaj   +1 more source