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ISOLATION AND IDENTIFICATION OF NITROSOPROLINE IN UNCOOKED BACON

1975; Wiley; Volume: 40; Issue: 2 Linguagem: Inglês

10.1111/j.1365-2621.1975.tb02222.x

1750-3841

Irene Kushnir, J. FEINBERG, John W. Pensabene, Edwin G. Piotrowski, Walter Fiddler, A. E. Wasserman,

Pharmacological Effects and Assays

Journal of Food ScienceVolume 40, Issue 2 p. 427-428 ISOLATION AND IDENTIFICATION OF NITROSOPROLINE IN UNCOOKED BACON I. KUSHNIR, I. KUSHNIR USD A Eastern Regional Research Center, ARS, Philadelphia, PA 19118Search for more papers by this authorJ. I. FEINBERG, J. I. FEINBERG USD A Eastern Regional Research Center, ARS, Philadelphia, PA 19118Search for more papers by this authorJ. W. PENSABENE, J. W. PENSABENE USD A Eastern Regional Research Center, ARS, Philadelphia, PA 19118Search for more papers by this authorE. G. PIOTROWSKI, E. G. PIOTROWSKI USD A Eastern Regional Research Center, ARS, Philadelphia, PA 19118Search for more papers by this authorW. FIDDLER, W. FIDDLER USD A Eastern Regional Research Center, ARS, Philadelphia, PA 19118Search for more papers by this authorA. E. WASSERMAN, A. E. WASSERMAN USD A Eastern Regional Research Center, ARS, Philadelphia, PA 19118Search for more papers by this author I. KUSHNIR, I. KUSHNIR USD A Eastern Regional Research Center, ARS, Philadelphia, PA 19118Search for more papers by this authorJ. I. FEINBERG, J. I. FEINBERG USD A Eastern Regional Research Center, ARS, Philadelphia, PA 19118Search for more papers by this authorJ. W. PENSABENE, J. W. PENSABENE USD A Eastern Regional Research Center, ARS, Philadelphia, PA 19118Search for more papers by this authorE. G. PIOTROWSKI, E. G. PIOTROWSKI USD A Eastern Regional Research Center, ARS, Philadelphia, PA 19118Search for more papers by this authorW. FIDDLER, W. FIDDLER USD A Eastern Regional Research Center, ARS, Philadelphia, PA 19118Search for more papers by this authorA. E. WASSERMAN, A. E. WASSERMAN USD A Eastern Regional Research Center, ARS, Philadelphia, PA 19118Search for more papers by this author First published: March 1975 https://doi.org/10.1111/j.1365-2621.1975.tb02222.xCitations: 25 Reference to brand or firm name does not constitute endorsement by the U.S. Dept. of Agriculture over others of a similar nature not me'ntioned. We thank Leon Lakritz for carrying out the 1 4 C-labeled nitrosoproline analysis. AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat No abstract is available for this article. 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Nitrosamine studies: Neoplasms of liver and genital mesothellum in nitrosopyrrolidine-treated MRC rats. J. Nat. Cancer Inst. 48: 1687. Pensabene, J.W., Fiddler, W., Dooley, C.J., Doerr, R.C. and Wasserman, A.E. 1972. Spectral and gas chromatographic characteristics of some N-nitrosamines. J. Agr. Food Chem. 20: 274. Pensabene, J.W., Fiddler. W., Gates, R.A., Fagan, J.C. and Wasserman, IA.E. 1974. Effect of frying and other cooking conditions on nitrosopyrrolidlne formation in bacon. J. Food Sci. 39: 314. Sen, N.P., Donaldson. B., Iyengar, J.R. and Panalaks, T. 1973. Nitrosopyrrolldine and dimethylnitrosamine in bacon. Nature 241: 473. Seh, N.P., Iyengar, J.R., Donaldson, B.A. and Panalaks, T. 1974. Effect of sodium nitrite concentration on the formation of nitrosopyrrolidine and dimethylnitrosamine in fried bacon. J. Agr. Food Chem. 22: 540. Spinelli, A.M., Lakritz, L. and Wasserman, A.E. 1974. The effects of processing on the amine content of pork bellies. J. Agr. Food Chem. 22: 1026. Citing Literature Volume40, Issue2March 1975Pages 427-428 ReferencesRelatedInformation