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Risk assessment of chemical substances of safety concern generated in processed meats

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Risk assessment of chemical substances of safety concern generated in processed meats

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Flores, M.; Mora, L.; Reig Riera, MM.; Toldrá Vilardell, F. (2019). Risk assessment of chemical substances of safety concern generated in processed meats. Food Science and Human Wellness. 8(3):224-251. https://doi.org/10.1016/j.fshw.2019.07.003

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/156519

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Title: Risk assessment of chemical substances of safety concern generated in processed meats
Author: Flores, Mónica Mora, Leticia Reig Riera, Mª Milagro Toldrá Vilardell, Fidel
UPV Unit: Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] This manuscript is reviewing the presence of substances of safety concern that may be generated in different types of meat products. Such substances include N-nitrosamines that can be generated under certain conditions ...[+]
Subjects: Polycyclic aromatic hydrocarbons , Heterocyclic amines , Nitrosamines , Amino acids oxidation , Lipids oxidation , Maillard reaction products , Biogenic amines
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
Source:
Food Science and Human Wellness. (eissn: 2213-4530 )
DOI: 10.1016/j.fshw.2019.07.003
Publisher:
Elsevier
Publisher version: https://doi.org/10.1016/j.fshw.2019.07.003
Project ID:
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2017-89381-R/ES/SABOR DEL JAMON CURADO: GENERACION DE DI Y TRIPEPTIDOS DURANTE EL PROCESO, SU CONTRIBUCION AL SABOR Y POSIBLES EFECTOS DE SU OXIDACION/
info:eu-repo/grantAgreement/MINECO//AGL2015-64673-R/ES/EMPLEO DE LEVADURAS COMO ESTRATEGIA DE PRODUCCION DE AROMAS NATURALES PARA PRODUCTOS CARNICOS MADURADOS CON MENORES NIVELES DE NITRIFICANTES/
Thanks:
Grants AGL2017-89831-R, AGL2015-64673-R and FEDER funds from the Spanish Ministry of Economy, Industry and Competitiveness are acknowledged. Ramon y Cajal postdoctoral contract to LM is also acknowledged.
Type: Artículo

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