Results 31 to 40 of about 2,220 (156)

Preformed volatile nitrosamines in some Nigerian foodstuffs [PDF]

, 1993
Some common Nigerian foodstuffs were assessed for their content of preformed volatile nitrosamine by chemiluminescence detection following gas chromatographic separation. Nitrosodimethylamine levels of between 0.4 and 4.6 ppb were detected in 75% of the
Spiegelhalder, B., Preussmann, R., Maduagwu, E. N., Atawodi, S. E.   +3 more
core   +1 more source

Nasopharyngeal carcinoma

Orphanet Journal of Rare Diseases, 2006
Nasopharyngeal carcinoma (NPC) is a tumor arising from the epithelial cells that cover the surface and line the nasopharynx. The annual incidence of NPC in the UK is 0.3 per million at age 0–14 years, and 1 to 2 per million at age 15–19 years.
Brennan Bernadette
doaj   +1 more source

A Review on the Role of Lactic Acid Bacteria in the Formation and Reduction of Volatile Nitrosamines in Fermented Sausages [PDF]

, 2023
Nitrosamines are N-nitroso compounds with carcinogenic, mutagenic and teratogenic properties. These compounds could be found at certain levels in fermented sausages. Fermented sausages are considered to be a suitable environment for nitrosamine formation
Kaya, Mükerrem, Zeynep Feyza Yılmaz Oral, Yılmaz Oral, Zeynep Feyza, Selen Sallan, Sallan, Selen, Mükerrem Kaya   +5 more
core   +1 more source

Intragastric volatile N-nitrosamines, nitrite, pH, and Helicobacter pylori during long-term treatment with omeprazole. [PDF]

, 2001
Gastroenterology 2001 Sep;121(3):517-25 Related Articles, Books, LinkOut Intragastric volatile N-nitrosamines, nitrite, pH, and Helicobacter pylori during long-term treatment with omeprazole.
Vermeer, I.T.M., Engels, L.G.B., Dallinga, J.W., Kleinjans, J.C.S., Pachen, D.M.F.A., van Maanen, J.M.S.   +5 more
core   +1 more source

Excretion of volatile nitrosamines in a rural population in relation to food and drinking water consumption [PDF]

, 2000
Urinary excretion of volatile nitrosamines was assessed in 59 non-smokers living in a rural county of Quebec, Canada. Water and food intakes were measured by means of a 24-hour recall.
Vermeer, I.T.M., Levallois, P., Desrosiers, T., Dallinga, J.W., Poiriers, G., Ayotte, P., Gingras, S., van der Zee, J., van Maanen, J.M.S.   +8 more
core   +1 more source

Volatile nitrosamines in a dry fermented sausage "sucuk": Occurrence and effect of cooking on their formation [PDF]

, 2023
The aim of the study was to reveal the occurrence of volatile nitrosamines in a dry fermented sausage (sucuk) samples from different brands, and to determine the effects of cooking time (raw, 1 min and 3 min) on nitrosamine formation.
Muhammed Furkan Kızılkaya, Kaya, Mükerrem, Kızılkaya, Muhammed Furkan, Kaban, Güzin, Zeynep Feyza Yılmaz Oral, Yılmaz Oral, Zeynep Feyza, Selen Sallan, Güzin Kaban, Sallan, Selen, Mükerrem Kaya   +9 more
core   +1 more source

Monitoring and Mitigation Strategies for Hazardous Compounds in Chinese Rice Wine (Huangjiu): A Comprehensive Review

Food Safety and Health, EarlyView.
This review elucidates the formation pathways and detection technologies for ethyl carbamate, biogenic amines, and higher alcohols in Huangjiu. It concludes that integrated control frameworks are essential to decouple safety risks from the metabolic processes responsible for flavor development.
Lulu Liu, Zhiqiang Kong, Lin Li, Yifan Zhang, Bei Fan, Minmin Li   +5 more
wiley   +1 more source

Chemistry Underlying the Behavior of Food and Agricultural Components During Industrial Manufacturing Processes and Its Implications in Quality Assurance, Food Quality, and Food Safety Management: A Systematic Review

Food Safety and Health, EarlyView.
Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
wiley   +1 more source

A method for the determination of volatile N-nitrosamines in food by HS-SPME-GC-TEA [PDF]

, 2015
A method for the determination of volatile nitrosamines in sausages was developed using headspace sampling by solid-phase microextraction and gas chromatography with thermal energy analyzer detection (HS-SPME-GC-TEA).
Andrade, R, Reyes, FGR, Rath, S
core   +1 more source

E-Cigarette or Vaping Use-Associated Lung Injury (EVALI): A Literature Review

Jurnal Respirasi
Electronic cigarettes (e-cigarettes) are electronic tools designed to produce an inhalable aerosol from a liquid solution. Electronic cigarette or vaping use-associated lung injury (EVALI) describes any lung damage linked to the consumption of e ...
Adhimas Brahmantyo, Indi Esha, Faisal Yunus   +2 more
doaj   +1 more source