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Updated: Jun 13, 2026

A General Method for Detecting Nitrosamide Formation in the In Vitro Metabolism of Nitrosamines by Cytochrome P450s
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Role of proline and hydroxyproline in N-nitrosamine formation during heating in cured meat

G Drabik-Markiewicz1, K Van den Maagdenberg2, E De Mey2

  • 1Laboratory for Food Chemistry and Meat Technology, KaHo Sint-Lieven, Technology Campus, Gebroeders Desmetstraat 1, 9000 Gent, Belgium; The University of Silesia, Institute of Chemistry, 9 Szkolna Street, 40-006 Katowice, Poland.

Meat Science
|April 27, 2010
PubMed

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