Results 21 to 30 of about 2,220 (156)
N-nitrosamines in processed meats: Exposure, formation and mitigation strategies
Journal of Agriculture and Food Research, 2023 Nitrite and nitrate have been widely used in the preservation of meat products for the effective antimicrobial action against several pathogenic bacteria such as Clostridium botulinum, Salmonella and mesophilic bacteria.
Yingfeng Xie +7 more
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Volatile N-nitrosamines in processed meat products and salami from Turkey [PDF]
, 2021 Özbay, Sena ( Aksaray, Yazar )N-nitrosamines are harmful components that can be formed in processed meat products. Due to its production technique, salami is an important meat product in terms of volatile N-nitrosamines.
Özbay, Sena, Şireli, U. Tansel
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Determination of nitroso-compounds in food products
MethodsX, 2021 Nitrite and nitrate are present in many foods. Nitrate can be converted into nitrite in human body. Nitrite can react with secondary amines to form secondary amines and with thiols to form nitrosothiols. Some nitrosamines are cancers suspect.
Aline Bonifacie +4 more
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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 +7 more
doaj +1 more source
Food Chemistry: X, 2022 In vitro digestions of dry-cured sausages formulated with four different rates of added sodium nitrite and sodium nitrate (NaNO2 / NaNO3, in ppm: 0/0; 80/80; 120/120; 0/200) were performed with a dynamic gastrointestinal digester (DIDGI®).
Eléna Keuleyan +12 more
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Biomarkers of Electronic Nicotine Delivery Systems (ENDS) use
Addiction Neuroscience, 2023 This perspective summarizes available evidence on biomarkers of exposure in electronic nicotine delivery system (ENDS) users to aid the overall assessment of the health consequences of using ENDS.
Maciej L. Goniewicz
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Scientific Reports, 2023 The harm caused by cigarette smoking is overwhelmingly due to byproducts of tobacco combustion. Electronic Nicotine Delivery Systems (ENDS) provide nicotine to users without combustion, and may support tobacco harm reduction among cigarette smokers who ...
Nathan M. Holt +5 more
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Literature compilation of volatile N-nitrosamines in processed meat and poultry products - an update [PDF]
, 2020 A compilation of volatile N-nitrosamine levels in processed (e.g., cured, canned, smoked) meat and poultry products is presented. Over 1800 samples of processed meat products including bacon, ham, salami, sausage, and various other processed meat and ...
Hyoung S. Lee (2734285)
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Bacterial reduction of N-oxides of tobacco- specific nitrosamines (TSNA) [PDF]
, 1996 1 Contrary to established metabolic pattern, a recent investigation of NNK metabolism produced in rat urine higher levels of 4-(methylnitrosamino)-1-(3-pyridyl)-1- butanone (NNK) and 4-(methylnitrosamino)-1-(3-pyri dyl)-1-butanol (NNAL) than their N ...
Atawodi, SE, Richter, E.
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Chemical Studies on Tobacco Smoke: LI: Studies on Non-Volatile Nitrosamines in Tobacco
Beiträge zur Tabakforschung / Contributions to Tobacco Research, 1977 AbstractVarious factors which might contribute to the presence of or reflect on the formation of N'-nitrosonornicotine (NNN) or related nitrosamines in tobacco were studied. Using high-performance liquid chromatography (HPLC), the E- and Z-isomers of NNN were clearly separated and the rates of interconversion were determined.
S. S. Hecht +5 more
openaire +1 more source