ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Pathways of formation of N-nitrosopyrrolidine (NO-Pyr) in fried bacon have been studied. In the range 100–150°C with a heating time of 10 min, amounts of NO-Pyr formed from free proline via pyrrohdine (Pyr) were almost the same as those formed via N-nitrosoproline (NO-Pro). On the contrarv. at 175°C or above, the yield of NO-Pyr via Pyr was greater than that formed via NO-Pro. In bacon, 80–96% of NO-Pyr disappeared when it was brought to 200°C within 10 min, while NO-Pyr in vitro was fairly stable to heating, with only a 2–5% loss under the same heating conditions
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1976.tb00742_41_4.x
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