S-nitrosothiols as nitrite alternatives: Effects on residual nitrite, lipid oxidation, volatile profile, and cured color of restructured cooked ham
Bruna Fernandes Andrade, Angélica Souza Guimarães, Lorrany Ramos do Carmo, Marcelo Stefanini Tanaka, Paulo Rogério Fontes, Alcinéia de Lemos Souza Ramos, Eduardo Mendes Ramos
Topics & Concepts
NitriteChemistrySodium nitriteFood scienceLipid oxidationCuring (chemistry)NitrosamineNitroso CompoundsNitric oxideDietary NitrateNuclear chemistryChromatographyBiochemistryOrganic chemistryAntioxidantPolymer chemistryNitrateCarcinogenMeat and Animal Product QualityAnimal Nutrition and PhysiologyBiochemical Analysis and Sensing Techniques