(PDF) Refuting the Formation of N-Nitrosamines by the

Refuting the Formation of N-Nitrosamines by the Maillard Reaction

NIPPON SHOKUHIN KOGYO GAKKAISHI

doi 10.3136/nskkk1962.19.241

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Abstract

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Date

January 1, 1972

Authors

TOSHIHARU KAWABATA

HIDENORI SHYAZUKI

Publisher

Japanese Society for Food Science and Technology

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Amanote Research

Refuting the Formation of N-Nitrosamines by the Maillard Reaction

NIPPON SHOKUHIN KOGYO GAKKAISHI

doi 10.3136/nskkk1962.19.241

Full Text

Abstract

Date

Authors

Publisher

Related search

Effect of Various Factors on the Formation of Aminoreductone During the Maillard Reaction

The Maillard Reaction in Powdered Infant Formula

Studies on the Formation of Nitrosamines (III)

Studies on the Formation of Nitrosamines (IV)

Impact and Inhibitory Mechanism of Phenolic Compounds on the Formation of Toxic Maillard Reaction Products in Food

Properties of Glycated Globin Prepared Through the Maillard Reaction.

Formation and Alterations of the Potentially Harmful Maillard Reaction Products During the Production and Storage of Brown Fermented Milk

Alteration of Ovalbumin Immunogenic Activity by Glycosylation Through Maillard Reaction.

Studies on Antioxidative Maillard Reaction Products. II. Prevention of Sardine Lipid Oxidation by Antioxidative Maillard Reaction Products Prepared From Fructose-Tryptophan.