𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Role of Lean Tissue on the Formation of N-Nitrosothiazolidine in Raw Bacon

✍ Scribed by WALTER FIDDLER; JOHN W. PENSABENE; ROBERT A. GATES

Book ID
108811454
Publisher
Institute of Food Technologists
Year
1986
Tongue
English
Weight
263 KB
Volume
51
Category
Article
ISSN
0022-1147

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Temporal influence of ascorbic acid dose
Temporal influence of ascorbic acid dose on the endogenous formation of N-nitrosoproline and N-nitrosothiazolidine-4-carboxylic acid in humans
✍ Michael A. Helser; Joseph H. Hotchkiss; Daphne A. Roe πŸ“‚ Article πŸ“… 1991 πŸ› Elsevier Science 🌐 English βš– 591 KB

The temporal effect of ascorbic acid intake on the endogenous formation of N-nitrosoproline and N-nitrosothiazolidine-4-carboxylic acid was determined over 15 days in 10 ascorbate depleted men consuming a low nitrate and ascorbic acid (<23 ~mol) diet. N-nitrosoproline precursors were given as follow

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