BIOMAT Database Logo BIOMAT Database Logo

Nitrosamines in fried bacon. 1978

M A Thompson

UI MeSH Term Description Entries
D008460 Meat The edible portions of any animal used for food including cattle, swine, goats/sheep, poultry, fish, shellfish, and game. Meats
D009242 N-Nitrosopyrrolidine Carcinogenic nitrosamine that may be formed from preservatives in meats during their preparation or in the liver during metabolism. N Nitrosopyrrolidine
D009602 Nitrosamines A class of compounds that contain a -NH2 and a -NO radical. Many members of this group have carcinogenic and mutagenic properties. Nitrosamine
D006358 Hot Temperature Presence of warmth or heat or a temperature notably higher than an accustomed norm. Heat,Hot Temperatures,Temperature, Hot,Temperatures, Hot
D000818 Animals Unicellular or multicellular, heterotrophic organisms, that have sensation and the power of voluntary movement. Under the older five kingdom paradigm, Animalia was one of the kingdoms. Under the modern three domain model, Animalia represents one of the many groups in the domain EUKARYOTA. Animal,Metazoa,Animalia
D013552 Swine Any of various animals that constitute the family Suidae and comprise stout-bodied, short-legged omnivorous mammals with thick skin, usually covered with coarse bristles, a rather long mobile snout, and small tail. Included are the genera Babyrousa, Phacochoerus (wart hogs), and Sus, the latter containing the domestic pig (see SUS SCROFA). Phacochoerus,Pigs,Suidae,Warthogs,Wart Hogs,Hog, Wart,Hogs, Wart,Wart Hog

Related Publications

M A Thompson
Volatile nitrosamines in fried bacon.
January 1976, IARC scientific publications,
M A Thompson
Current trends in levels of volatile N-nitrosamines in fried bacon and fried-out bacon fat.
January 1986, Journal - Association of Official Analytical Chemists,
M A Thompson
Formation of N-nitrosamines in microwaved versus skillet-fried bacon containing nitrite.
May 1989, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association,
M A Thompson
The preferential formation of volatile N-nitrosamines in the fat of fried bacon.
November 1977, Journal of the science of food and agriculture,
M A Thompson
Supercritical fluid extraction of volatile N-nitrosamines in fried bacon and its drippings: method comparison.
January 1996, Journal of AOAC International,
M A Thompson
Nitrosopyrrolidine formation in fried bacon.
January 1976, Journal of agricultural and food chemistry,
M A Thompson
Mineral oil vacuum distillation method for nitrosamines in fried bacon, with thermal energy analyzer: collaborative study.
November 1982, Journal - Association of Official Analytical Chemists,
M A Thompson
Precursors of Dimethylnitrosamine in Fried Bacon.
January 1978, Journal of food protection,
M A Thompson
Inhibition of formation of volatile nitrosamines in fried bacon by the use of cure-solubilized alpha-tocopherol.
January 1978, Journal of agricultural and food chemistry,
M A Thompson
A simple screening method for determination of volatile nitrosamines in fried bacon rasher and cook-out fat.
January 1979, Journal of agricultural and food chemistry,
Copied contents to your clipboard!