English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Convenient spectrophotometric methods for analysis and characterization of N-nitroso compounds (NC) formed in foods by nitrite treatment were developed. Foods were homogenized with water, supplemented with nitrite, adjusted to pH 3, and incubated at 37°C for 1 hr. NC formed were extracted effectively with ethyl acetate after addition of phosphoric acid and sodium sulfate, and analyzed by using hydrogen bromide/ acetic acidand hydrogen chloride/acetic acid-Griess reagents. Based on these measurements, NC were classified into three groups, those whose precursors have pKa values larger than about 10.7, those whose precursors have pKa values smaller than about 10.7 and larger than about 4.8, and those (SNC) whose precursors have pKa values smaller than 4.8. Nitrosamides content was calculated by subtracting the SNC content from the NC content determined by a modification of the method of Preussmann and Schaper-Druckrey. The above methods were applied to several nitrite-treated foods. The amount of total N-nitroso compounds (TNC) formed and the proportion of NC content of each group in TNC differed greatly with different foods, indicating that the present methods are useful for characterization of NC formed in foods by nitrite treatment.

Spectrophotometric Methods for Characterization of N-Nitroso Compounds Formed in Foods by Nitrite Treatment