Contribution of Vegetables and Cured Meat to Dietary Nitrate and Nitrite Intake in Italian Population: Safe Level for Cured Meat and Controversial Role of Vegetables

Italian Journal of Food Safety - Italy
doi 10.4081/ijfs.2018.7692
Full Text
Abstract

Available in full text

Categories
Food Science
Date
Authors
Publisher

PAGEPress Publications

Related search

Fate of Nitrite Added to Cured Meat. II. Comparison of the Fate of Nitrite Added to Whole Meat, Meat Fractions and Model Systems.

Agricultural and Biological Chemistry
1976English

The Effect of Lactate on Nitrite in a Cured Meat System

English

Estimation and Validation of Dietary Nitrate and Nitrite Intake in Iranian Population

Iranian Journal of Public Health
EnvironmentalPublic HealthOccupational Health
2019English

Methylene Violet 3 RAX Dye as a New Reagent for the Determination of Nitrite in Cured Meats and Vegetables

Journal of the Brazilian Chemical Society
Chemistry
2017English

Researches on the Colour of Cured Meat

Nihon Chikusan Gakkaiho
1955English

Researches on the Color of Cured Meat

Nihon Chikusan Gakkaiho
1957English

Intake of Meat, Fish, Fruits, and Vegetables and Long-Term Risk of Dementia and Alzheimer’s Disease

Journal of Alzheimer's Disease
GerontologyClinical PsychologyMental HealthPsychiatryGeriatricsMedicineNeuroscience
2019English

Kinetics of Thermal Denaturation of Protein in Cured Pork Meat

Japan Journal of Food Engineering
IndustrialManufacturing EngineeringFood Science
2011English

Evaluation of the Nitrate and Nitrite Content of Vegetables Commonly Grown in Slovenia

Italian Journal of Agronomy
AgronomyCrop Science
2017English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy