Concepedia

The effect of antioxidants on the production, of volatile nitrosamines during the frying of bacon

C. L. Walters, Matthew Edwards, T. S. Elsey, Mike Martin

European Food Research and Technology · 1976 · 18 citations · 9 references

DOI

Concepts

References

9

Ascorbate-Nitrite Reaction: Possible Means of Blocking the Formation of Carcinogenic <i>N</i> -Nitroso Compounds

Sidney S. Mirvish, Lawrence Wallcave, Michael Eagen et al. · Science · 1972 · 500 citations

, , +13

INHIBITION OF N‐NITROSAMINE FORMATION IN MODEL FOOD SYSTEMS

James Gray, L. R. Dugan · Journal of Food Science · 1975 · 259 citations

, , +5

Estimation of Steam-Volatile N-Nitrosamines in Foods at the 1 µg/kg Level

Neil Crosby, J. K. Foreman, J. F. Palframan et al. · Nature · 1972 · 142 citations

, , +8

Nitrosopyrrolidine and Dimethylnitrosamine in Bacon

N. P. Sen, Barbara A. Donaldson, J. R. Iyengar et al. · Nature · 1973 · 97 citations

, , +2

EFFECT OF FRYING AND OTHER COOKING CONDITIONS ON NITROSOPYRROLIDINE FORMATION IN BACON

John W. Pensabene, Walter Fiddler, Robert A Gates et al. · Journal of Food Science · 1974 · 92 citations

, , +9