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ABSTRACT THE suggestion that nitrosamines could be formed in cured meats1 has prompted much research into the fate of added nitrite in these foods. Because of their carcinogenicity, the
major effort has been directed towards nitrosamine formation _in vitro_ in cured meats and _in vivo_, but other nitrosations reported have been those of proteins2, thiols3 and creatine and
creatinine4. We have recently reported our results on the nitrosation of liquid smoke emulsions in model systems5 and we are prompted to report our studies of phenol nitrosation in smoked
bacons by a recent suggestion that competitive nitrosation of phenolic residues may reduce the amount of nitrosamine formation6. Access through your institution Buy or subscribe This is a
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checkout ADDITIONAL ACCESS OPTIONS: * Log in * Learn about institutional subscriptions * Read our FAQs * Contact customer support SIMILAR CONTENT BEING VIEWED BY OTHERS EFFECTS OF SODIUM
NITRITE REDUCTION, REMOVAL OR REPLACEMENT ON CURED AND COOKED MEAT FOR MICROBIOLOGICAL GROWTH, FOOD SAFETY, COLON ECOSYSTEM, AND COLORECTAL CARCINOGENESIS IN FISCHER 344 RATS Article Open
access 07 October 2023 FURTHER SLOWING DOWN OF HYDROLYSIS OF AMYLOSE HEATED WITH BLACK SOYBEAN EXTRACT BY TREATING WITH NITRITE UNDER GASTRIC CONDITIONS Article Open access 02 August 2022
KINETIC STUDY ON THE REACTION OF SODIUM NITRITE WITH NEUROTRANSMITTERS SECRETED IN THE STOMACH Article Open access 21 September 2023 REFERENCES * Lijinsky, W., and Epstein, S. S., _Nature_,
225, 21–23 (1970). Article ADS CAS Google Scholar * Knowles, M. E., McWeeny, D. J., Couchman, L., and Thorogood, M., _Nature_, 247, 288 (1974). Article ADS CAS Google Scholar *
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(1971). Article ADS CAS Google Scholar * Knowles, M. E., Gilbert, J., and McWeeny, D. J., _The Potential Formation of C-Nitroso Compounds in Smoked, Cured Meats_,(3rd Meeting on the
Analysis and Formation of N-Nitroso Compounds, Lyon, 1973). Google Scholar * Challis, B. C., _Nature_, 244, 466 (1973). Article ADS CAS Google Scholar * Issenberg, P., Kornreich, M. R.,
and Luster, A. O., _J. Agric. Fd. Chem._, 36, 107–109 (1971). CAS Google Scholar Download references AUTHOR INFORMATION AUTHORS AND AFFILIATIONS * Food Science Division, Ministry of
Agriculture, Fisheries and Food, Colney Lane, Norwich, NOR 70F, UK M. E. KNOWLES, J. GILBERT & D. J. MCWEENY Authors * M. E. KNOWLES View author publications You can also search for this
author inPubMed Google Scholar * J. GILBERT View author publications You can also search for this author inPubMed Google Scholar * D. J. MCWEENY View author publications You can also search
for this author inPubMed Google Scholar RIGHTS AND PERMISSIONS Reprints and permissions ABOUT THIS ARTICLE CITE THIS ARTICLE KNOWLES, M., GILBERT, J. & MCWEENY, D. Nitrosation of
phenols in smoked bacon. _Nature_ 249, 672–673 (1974). https://doi.org/10.1038/249672a0 Download citation * Received: 05 February 1974 * Issue Date: 14 June 1974 * DOI:
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