Review of the occurrence and formation of non-volatile N-nitroso compounds in foods.

@article{Tricker1992ReviewOT,
  title={Review of the occurrence and formation of non-volatile N-nitroso compounds in foods.},
  author={Anthony R. Tricker and S. J. Kubacki},
  journal={Food additives and contaminants},
  year={1992},
  volume={9 1},
  pages={
          39-69
        }
}
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 acid are the most commonly identified non-volatile N-nitrosamines in the diet. Non-volatile N-nitrosamines account for 12 of the 21… CONTINUE READING
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