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| Titel: |
Effect of cooking on the formation of N-nitrosodimethylamine in Korean dried seafood products |
| Auteur: |
Lee, S. J. Shin, J. H. Sung, N. J. Kim, J. G. Hotchkiss, J. H. |
| Verschenen in: |
Food additives and contaminants. Pt. A, Chemistry, analysis, control, exposure & risk assessment |
| Paginering: | Jaargang 20 (2003) nr. 1 pagina's 31-36 |
| Jaar: |
2003-01 |
| Inhoud: |
Only N-nitrosodimethylamine (NDMA) was detected when N-nitrosamines (NA) were analysed in seven dried seafood products, either uncooked or cooked. The cooking methods used were a briquet fire, a gas range, an electric oven, a microwave oven, a steam cooker and an electric coil cooker. The contents of NDMA ranged from 1.0 to 46.9 μg kg-1 in uncooked products. When these samples were cooked, regardless of the cooking method, the content of NDMA tended to increase, ranging from 1.1 to 630.5 μg kg-1. In general, indirect heating such as a steam cooker and a microwave oven, as compared with direct heating such as a gas range and a briquet fire, caused less increase in NDMA during cooking. |
| Uitgever: |
Taylor & Francis |
| Bronbestand: |
Elektronische Wetenschappelijke Tijdschriften |
Details van artikel 4 van 10 gevonden artikelen
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