Levels of nitrate, nitrite and nitrosamines in model sausages during heat treatment and in vitro digestion – the impact of adding nitrite and spinach (spinacia oleracea l.)

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  • who: Agnieszka A. Niklas from the Technical University of Denmark, National Food Institute, KgsLyngby, Denmark have published the research work: Levels of nitrate, nitrite and nitrosamines in model sausages during heat treatment and in vitro digestion u00e2u0080u0093 The impact of adding nitrite and spinach (Spinacia oleracea L.), in the Journal: (JOURNAL)
  • what: The aim of this study was to investigate how the addition of nitrite and a spinach HPH-produced emulsion to processed meat affects the endogenous formation of NAs.
  • how: Structures IUPAC names abbreviations and IARC classification of NAs relevant to this . . .

     

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