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Analysis of polycyclic aromatic hydrocarbons in UK total diets.
The results indicate that cereals and oils/fats contribute the major part of the polycyclic aromatic hydrocarbons in these total diets, and the levels in the UK diet seem to be at least as low as those found elsewhere. Expand
Effects of phytate on mineral bioavailability. in vitro studies on Mg2+, Ca2+, Fe3+, Cu2+ and Zn2+ (also Cd2+) solubilities in the presence of phytate
The effect of phytate on the solubility of some minerals (Mg2+, Ca2+, Fe3+, Cu2+ and Zn2+) has been investigated in vitro at 37°C, under pH conditions which may be encountered in the duodenum. TheExpand
Gas chromatographic determination of vinylidene chloride monomer in packaging films and in foods.
Headspace electron-capture-gas chromatographic methods are described for the quantification of vinylidene chloride monomer in poly(vinylidene chloride) containing films and in film-packagedExpand
Preliminary enzymolysis studies on trace element extractability from food
A preliminary investigation into the availability to man of some trace elements in foodstuffs is reported. The amounts of soluble lead, cadmium, zinc, iron and copper after a simulated digestionExpand
Incidence of some non-volatile N-nitroso compounds in cured meats.
Procedures are described for the use of high-performance liquid chromatography and gas chromatography with a chemiluminescence detector in the analysis of N-nitrosoamino acids, N-Nitroso-oxazolidine-4-carboxylic acids and N- Nitroso dipeptides N-terminal inN-nitrosoproline in cured meat products. Expand
Comparison of a capillary gas chromatographic and a high-performance liquid chromatographic method of analysis for polycyclic aromatic hydrocarbons in food.
Five food samples have been analysed for a number of polycyclic aromatic hydrocarbons by capillary gas chromatography with flame ionization detection (GC-FID) and high-performance liquid chromatography (HPLC) with fluorescence detection, finding no significant difference in their repeatability. Expand
Interaction of Nitrite with Proteins at Gastric pH
The current investigations concern the possibility that interactions of nitrite with certain food components could result in the formation of C-nitroso compounds whose biological behaviour is largely unknown but from the few reports in the literature are much weaker carcinogens than the corresponding N- Nitroso derivatives. Expand
Nitrosation of phenols in smoked bacon
The studies of phenol nitrosation in smoked bacons are prompted to report by a recent suggestion that competitive nitrosating of phenolic residues may reduce the amount of nitrosamine formation. Expand
The chemistry of non-enzymic browning in foods and its control by sulphites†
Non-enzymic browning involves a complex of chemical reactions with few identifying common features other than the involvement of carbonylic intermediates, the production of brown pigmentsExpand
Nitrosamines in beverages
Abstract Traces of nitrosodimethylamine (NDMA) have been reported in many types of beer but are not normally found in beverages (other than those derived from malt) consumed in the UK. A range ofExpand