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A General Method for Detecting Nitrosamide Formation in the In Vitro Metabolism of Nitrosamines by Cytochrome P450s
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Formation and mitigation of N-nitrosamines in nitrite preserved cooked sausages

S S Herrmann1, K Granby1, L Duedahl-Olesen1

  • 1National Food Institute, Technical University of Denmark, Mørkhøj Bygade 19, DK-2860 Søborg, Denmark.

Food Chemistry
|December 23, 2014
PubMed

Keywords:
6-O-palmitoyl-l-ascorbic acid (Ascorbyl palmitate) (PubChem CID: 54680660)Ascorbyl palmitateErythorbic acidErythorbic acid (PubChem CID: 54675810)Factorial designHaemIronN-nitroso-2-methyl-thiazolidine-4-carboxylic acid (NMTCA) (PubChem CID: 115101)N-nitrosodimethylamine (NDMA) (PubChem CID: 6124)N-nitrosohydroxyproline (NHPRO) (PubChem CID: 61873)N-nitrosopiperidine (NPIP) (PubChem CID: 7526)N-nitrosoproline (NPRO) (PubChem CID: 24141)N-nitrosopyrrolidine (NPYR) (PubChem CID: 13591)N-nitrososarcosine (NSAR) (PubChem CID: 25811)N-nitrosothiazolidine-4-carboxylic acid (NTCA) (PubChem CID: 104890)

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