Can nitrite-free recipes of cured meat products prevent the formation of nitroso-compounds during digestion?
Résumé
The presence of nitrite in cured meat products can lead to the formation of nitroso-compounds (NOCs), some of which have been linked to a higher risk of developing colon cancer 1. The objective was to study the formation mechanism of NOCs in nitrite-free cured meat products during in vitro dynamic digestion.
Domaines
Sciences du Vivant [q-bio]
Origine : Fichiers produits par l'(les) auteur(s)