Non-volatile N-nitrosamines in brewing industry. Part 1. - Arrising and methods of estimation. [PDF]
Kvasný průmysl, 2012 Contrary to volatile N-nitrosamines, about representatives and mechanism of arrising of non-volatile nitrosamines in brewing industry is known only a little.
Jiří ČULÍK +3 more
doaj +4 more sources
Non-volatile N-nitrosamines in brewing industry. Part II. - Study of the Effect of UV Irradiation on the ATNC and Some Representatives of N-nitrosoaminoacids in Beer. [PDF]
Kvasný průmysl, 2012 Contrary to volatile N-nitrosamines, about mechanism of decomposion of apparent total N-nitroso compounds and non-volatile nitrosamines e.g. N-nitrosoaminoacids in beer is known only a little.
Jiří ČULÍK +3 more
doaj +4 more sources
The occurrence of volatile and non-volatile N‐nitrosamines in cured meat products from the Danish market [PDF]
Food Chemistry, 2022 Several epidemiological studies emphasize the consumption of processed meat products as a risk factor of colorectal cancer, linking N-nitrosamines (NAs) formed during nitrite curing to this cancer risk. The occurrence of volatile N-nitrosamines (VNAs) has over the years been intensively studied while the knowledge on the occurrence and toxicity of non ...
Niklas, A.A.; id_orcid 0000-0002-3395-3006 +4 more
exaly +6 more sources
Occurrence of volatile and non-volatile N-nitrosamines in processed meat products and the role of heat treatment [PDF]
Food Control, 2015 AbstractMost of the available data on the occurrence of N-nitrosamines (NA) in processed meat products have been generated in the 1980s and 1990s and especially data on the occurrence of non-volatile NA (NVNA) are scarce. Therefore we have studied the levels of volatile nitrosamines (VNA) and NVNA in processed meat products on the Danish market (N = 70)
Herrmann, Susan Strange; id_orcid 0000-0001-6871-8527 +2 more
exaly +9 more sources
Comprehensive Assessment of Nitrosamine Formation in Meat Products Using UHPLC-HRMS: Analytical Challenges and Potential Dietary Implications [PDF]
MoleculesNitrosamines (NAs) pose a risk due to their carcinogenic properties, especially in processed and cured meats where nitrites and nitrates are widely used.
Tiziana Nardin +4 more
doaj +2 more sources
Dietary exposure to volatile and non-volatile N-nitrosamines from processed meat products in Denmark [PDF]
Food and Chemical Toxicology, 2015 Recent epidemiological studies show a positive association between cancer incidence and high intake of processed meat. N-nitrosamines (NAs) in these products have been suggested as one potential causative factor. Most volatile NAs (VNAs) are classified as probable human carcinogens, whereas the carcinogenicity for the majority of the non-volatile NA ...
Herrmann, Susan Strange; id_orcid 0000-0001-6871-8527 +4 more
openaire +5 more sources
Inhibition effect of non-contact biocontrol bacteria and plant essential oil mixture on the generation of N-nitrosamines in deli meat during storage [PDF]
Food Chemistry: XTo reduce the risk of N-nitrosamines in deli meat products, this study formulated a novel non-contact N-nitrosamines inhibiting preservative IV (NIP-IV) consisting of biocontrol bacteria and plant essential oils (EOs) (Stenotrophomonas rhizophila SR-1 ...
Ke Li +9 more
doaj +2 more sources
A Robust and Universal LC–MS/MS Method for Determination of N‐Nitrosodimethylamine in Pharmaceuticals Using a C30 Column [PDF]
Journal of Separation Science, Volume 49, Issue 6, June 2026.ABSTRACT Since the 2018 valsartan recall, the genotoxic impurity N‐nitrosodimethylamine (NDMA) has been frequently detected in various pharmaceuticals. Matrix variability often complicates routine testing, requiring customized analyses. We developed a universal LC–MS/MS method enabling consistent NDMA detection across diverse pharmaceuticals ...
Byungchan An +9 more
wiley +2 more sources
Occurence and dietary exposure of volatile and non-volatile N-Nitrosamines in processed meat products [PDF]
, 2013 Nitrite and nitrate have for many decades been used for preservation of meat. However, nitrite can react with secondary amines in meat to form N-Nitrosamines (NAs), many of which have been shown to be genotoxic1 . The use of nitrite therefore ought to be limited as much as possible.
Herrmann, Susan Strange; id_orcid 0000-0001-6871-8527 +2 more
openaire +3 more sources
Residual Nitrite, Nitrate, and Volatile N-Nitrosamines in Organic and Conventional Ham and Salami Products. [PDF]
FoodsNitrite and nitrate in meat products may be perceived negatively by consumers. These compounds can react to form carcinogenic volatile N-nitrosamines.
Bak KH +3 more
europepmc +2 more sources