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Determination and occurrence of 2-(hydroxymethyl)-N-nitrosothiazolidine in fried bacon and other cured meat products

✍ Scribed by Sen, Nrisinha P.; Seaman, Stephen W.; Baddoo, Philander A.; Weber, Dorcas

Book ID
126473503
Publisher
American Chemical Society
Year
1989
Tongue
English
Weight
621 KB
Volume
37
Category
Article
ISSN
0021-8561

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Studies on the occurrence and formation
Studies on the occurrence and formation of 2-(hydroxymethyl)-N-nitrosothiazolidine-4-carboxylic acid (HMNTCA) and 2-(hydroxymethyl)-N-nitrosothiazolidine (HMNTHZ) in various cured smoked meats, fish and cheese
✍ Nrisinha P Sen; Philander A Baddoo; Stephen W Seaman πŸ“‚ Article πŸ“… 1993 πŸ› John Wiley and Sons 🌐 English βš– 362 KB πŸ‘ 1 views

## Abstract Abstract: Because of the carcinogenic nature of many __N__‐nitroso compounds, there is concern about their presence in foods. This paper presents some data on the levels of two non‐volatile compounds (2‐(hydroxymethyl)‐__N__‐nitrosothiazolidine‐4‐carboxylic acid (HMNTCA) and 2‐(hydroxym