In vitro digestion of nitrite and nitrate preserved fermented sausages – New understandings of nitroso-compounds’ chemical reactivity in the digestive tract

In vitro digestions of dry-cured sausages formulated with four different rates of added sodium nitrite and sodium nitrate (NaNO(2) / NaNO(3), in ppm: 0/0; 80/80; 120/120; 0/200) were performed with a dynamic gastrointestinal digester (DIDGI®). The chemical reactivity of the potentially toxic nitroso...

Descripción completa

Detalles Bibliográficos
Autores principales: Keuleyan, Eléna, Bonifacie, Aline, Sayd, Thierry, Duval, Angéline, Aubry, Laurent, Bourillon, Sylvie, Gatellier, Philippe, Promeyrat, Aurélie, Nassy, Gilles, Scislowski, Valérie, Picgirard, Laurent, Théron, Laëtitia, Santé-Lhoutellier, Véronique
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9574701/
https://www.ncbi.nlm.nih.gov/pubmed/36263244
http://dx.doi.org/10.1016/j.fochx.2022.100474

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9574701/
https://www.ncbi.nlm.nih.gov/pubmed/36263244
http://dx.doi.org/10.1016/j.fochx.2022.100474

Ejemplares similares