Chemical reactivity of nitrite and ascorbate in a cured and cooked meat model implication in nitrosation, nitrosylation and oxidation
Aline Bonifacie, Aurélie Promeyrat, Gilles Nassy, Philippe Gatellier, Véronique Santé-Lhoutellier, Laëtitia Théron
Topics & Concepts
NitrosationNitriteChemistryNitrosylationFood scienceNitroso CompoundsNitrosamineLipid oxidationReactivity (psychology)Cooked meatAscorbic acidBiochemistryAntioxidantNitric oxideOrganic chemistryNitrateAlternative medicineCarcinogenPathologyMedicineMeat and Animal Product QualityDye analysis and toxicityAdvanced Chemical Sensor Technologies