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De Mey E, De Maere H, Paelinck H, Fraeye I. VolatileN-nitrosamines in meat products: Potential precursors, influence of processing, and mitigation strategies. Crit Rev Food Sci Nutr 2015; 57:2909-2923. [DOI: 10.1080/10408398.2015.1078769] [Citation(s) in RCA: 69] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Eveline De Mey
- Research Group for Technology and Quality of Animal Products, Department M2S, Member of Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven Technology Campus Ghent, Ghent, Belgium
| | - Hannelore De Maere
- Research Group for Technology and Quality of Animal Products, Department M2S, Member of Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven Technology Campus Ghent, Ghent, Belgium
| | - Hubert Paelinck
- Research Group for Technology and Quality of Animal Products, Department M2S, Member of Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven Technology Campus Ghent, Ghent, Belgium
| | - Ilse Fraeye
- Research Group for Technology and Quality of Animal Products, Department M2S, Member of Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven Technology Campus Ghent, Ghent, Belgium
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Hotchkiss JH. A review of current literature on N-nitroso compounds in foods. ADVANCES IN FOOD RESEARCH 1988; 31:53-115. [PMID: 3328486 DOI: 10.1016/s0065-2628(08)60166-4] [Citation(s) in RCA: 26] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- J H Hotchkiss
- Department of Food Science, Cornell University, Ithaca, New York 14853
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LEE MANLAI, GRAY JIAN, PEARSON ALBERTM. Effects of Frying Procedures and Compositional Factors on the Temperature Profile of Bacon. J Food Sci 1983. [DOI: 10.1111/j.1365-2621.1983.tb14907.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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LEE MANLAI, GRAY JIAN, PEARSON ALBERTM, KAKUDA YUKIO. Formation of N-Nitrosopyrrolidine in Fried Bacon: Model System Studies. J Food Sci 1983. [DOI: 10.1111/j.1365-2621.1983.tb14908.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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EL-MABSOUT YE, GRAY JI, ZYLEMA B, MANDAGERE AK. Formation of N-Nitrosamines in Gid-deed. J Food Sci 1983. [DOI: 10.1111/j.1365-2621.1983.tb10736.x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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THEILER RF, ASPELUND TG, SATO K, MILLER AF. Model System Studies on N-Nitrosamine Formation in Cured Meats: The Effect of Slice Thickness. J Food Sci 1981. [DOI: 10.1111/j.1365-2621.1981.tb15326.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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