Volatile Nitrosamines
Mostrando 1-6 de 6 artigos, teses e dissertações.
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1. Determination of N-nitrosamines and N-nitrosables substances in rubber teats and sothers by GC-TEA
N-Nitrosamines are receiving special attention because they present high mutagenic and carcinogenic potential. They can be found in several areas. In rubber, for example, they can be found in Nipples and Pacifiers. Spiegelhalder and Pressumann, have observed that N-Nitrosamines present in nipples and pacifiers could easily migrate to artificial saliva. They
Brazilian Archives of Biology and Technology. Publicado em: 2006-01
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2. Determinação de nitrosaminas volateis em salsichas "hot dog". / Determination of volatile nitromines in hot-dog sausage.
During the curing process, nitrite and nitrate are the principal ingridients udes for curing. They confer and colored color characteristic of the cured meat as sausage, and act as antioxidants and antimicrobial, comtrolling the growth of Clostridium botulinum. The most important toxic effect of the presence of nitrate and nitrite is the formation of nitrosam
Publicado em: 2006
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3. Desenvolvimento de metodos analiticos para determinação de nitrato, nitrito e n-nitrosaminas em produtos carneos
Nitrosamines are N-nitroso compounds formed in certain foods by the reaction of a nitrosating agent, derived from either nitrite salts or nitrogen oxide, with a substance having an amino group. The majority of nitrosamines tested in animals are carcinogenic, mutagenic, teratogenic and act transplacentally. This work describes analytical methods for the deter
Publicado em: 2004
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4. Degradation of N-Nitrosamines by Intestinal Bacteria
A major proportion of bacterial types, common in the gastrointestinal tract of many animals and man, were active in degrading diphenylnitrosamine and dimethylnitrosamine, the former being degraded more rapidly than the latter. At low nitrosamine concentrations (<0.05 μmol/ml), approximately 55% of added diphenylnitrosamine, 30% of N-nitrosopyrrolidine, and
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5. Effect of Sodium Nitrite and Sodium Nitrate on Botulinal Toxin Production and Nitrosamine Formation in Wieners
Wieners were formulated and processed approximating commercial conditions as closely as possible. Twenty-four batches of product were made with the addition of six levels of sodium nitrite (0, 50, 100, 150, 200, and 300 μg/g), four levels of sodium nitrate (0, 50, 150, and 450 μg/g), and two levels of Clostridium botulinum (0 and 620 spores/g). After formu
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6. Effect of Nitrite and Nitrate on Toxin Production by Clostridium botulinum and on Nitrosamine Formation in Perishable Canned Comminuted Cured Meat
Comminuted ham was formulated with different levels of sodium nitrite and nitrate, inoculated with Clostridium botulinum, and pasteurized to an internal temperature of 68.5 C. When added to the meat, nitrite concentrations decreased, and cooking had little effect on them. Nitrite concentrations decreased more rapidly during storage at 27 than at 7 C; however