Review of the occurrence and formation of non‐volatileN‐nitroso compounds in foods†
作者:
A. R. Tricker,
S. J. Kubacki,
期刊:
Food Additives & Contaminants
(Taylor Available online 1992)
卷期:
Volume 9,
issue 1
页码: 39-69
ISSN:0265-203X
年代: 1992
DOI:10.1080/02652039209374046
出版商: Taylor & Francis Group
关键词: N‐nitroso compounds;N‐nitrosamines;N‐nitrosamides;N‐nitrosamino acids;foods;beverage;diet
数据来源: Taylor
摘要:
A review of the literature published prior to July 1991 covers the occurrence and formation of non‐volatileN‐nitrosamines occurring in foods and beverages. The presence of identified volatile and non‐volatileN‐nitrosamines accounts for less than 10% of the total apparentN‐nitrosamine concentration.N‐Nitrosoproline andN‐nitrosothiazolidine‐4‐carboxylic acid are the most commonly identified non‐volatileN‐nitrosamines in the diet. Non‐volatileN‐nitrosamines account for 12 of the 21 currently identifiedN‐nitroso compounds in foods and beverages.
点击下载:
PDF (2105KB)
返 回