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Inhibition of nitrosamine formation in fried bacon by propyl gallate and L-ascorbyl palmitate. 1976

N P Sen, and B Donaldson, and S Seaman, and J R Iyengar, and W F Miles

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
D008956 Models, Chemical Theoretical representations that simulate the behavior or activity of chemical processes or phenomena; includes the use of mathematical equations, computers, and other electronic equipment. Chemical Models,Chemical Model,Model, Chemical
D009573 Nitrites Salts of nitrous acid or compounds containing the group NO2-. The inorganic nitrites of the type MNO2 (where M Nitrite
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
D010168 Palmitates Salts and esters of the 16-carbon saturated monocarboxylic acid--palmitic acid. Hexadecanoates,Palmitate
D010879 Piperazines Compounds that are derived from PIPERAZINE.
D011435 Propyl Gallate Antioxidant for foods, fats, oils, ethers, emulsions, waxes, and transformer oils. Gallate, Propyl
D003296 Cooking The art or practice of preparing food. It includes the preparation of special foods for diets in various diseases. Cookery
D003653 Decarboxylation The removal of a carboxyl group, usually in the form of carbon dioxide, from a chemical compound. Decarboxylations
D004041 Dietary Fats Fats present in food, especially in animal products such as meat, meat products, butter, ghee. They are present in lower amounts in nuts, seeds, and avocados. Fats, Dietary,Dietary Fat,Fat, Dietary

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