Stanislaw J. Kubacki

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A review of the literature published prior to July 1991 covers the occurrence and formation of non-volatile N-nitrosamines occurring in foods and beverages. The presence of identified volatile and non-volatile N-nitrosamines accounts for less than 10% of the total apparent N-nitrosamine concentration. N-Nitrosoproline and N-nitrosothiazolidine-4-carboxylic(More)
A survey of Polish malt and beer for volatile N-nitrosamines has been conducted. N-Nitrosodimethylamine was found in malt at levels ranging from 0.2 to 3.6 micrograms/kg (average 1.5 micrograms/kg) and in beer at levels up to 0.3 microgram/kg (average 0.2 micrograms/kg). The use of indirect malt dryers is credited with the low levels of N-nitrosamines found.
An attempt has been made to briefly review methods available for the determination of total N-nitroso compounds, N-nitrosamides, N-nitrosamino acids, and miscellaneous other nonvolatile N-nitroso compounds in foods and beverages, giving special emphasis to the progress made during the past five years. It appears that a wide variety of acceptable methods are(More)
The development of a rapid method for the determination of N-nitrosoamino acids is reported. Preliminary recoveries of N-nitrosoamino acids in ham fortified with 20 micrograms/kg generally ranged from 70 to 100%. The synthesis and instrumental characterization of four N-nitrosodipeptides N-terminal in proline from nitrite in aqueous acid solution are(More)
One hundred and fifty-three samples of bottled fruit, strained fruit pulps and jams contained in glass jars were analysed for heavy metals. All arsenic concentrations were less than the limit of detection of 0.04 mg/kg as were all tin concentrations for which the limit of detection was 8 mg/kg. The concentrations of the lead were all below 0.2 mg/kg for(More)