Download or read book Report on the Review of Nitrites and Nitrates in Cured Meats and Cheese written by Great Britain. Food Additives and Contaminants Committee and published by . This book was released on 1978 with total page 20 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Review of Nitrites and Nitrates in Cured Meats and Cheese written by Great Britain. Food Additives and Contaminants Committee and published by . This book was released on 1978 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Nitrite Curing of Meat written by Ronald B. Pegg and published by John Wiley & Sons. This book was released on 2008-06-02 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt: Meat has been treated for centuries with rock salt as a means of preservation. However, only one century has passed since the German researchers, Polenske in 1891, Kisshalt in 1899, and Lehmann in 1899, discovered that the active component in the curing process was nitrite. Soon after the role of nitrite as a meat curing agent was revealed, government regulators placed guidelines on the level of nitrite and nitrate permitted for use in cured meat formulations. In the late 1960s and early 1970s, the development of the so-called "nitrite problem" surfaced because of the detection of N-nitrosamines in processed meats. The industry was in an uproar and the issue was of paramount interest to scientists and the public. A major technical advance in the analytical technique for N-nitrosamine detection was achieved when Thermo Electron of Waltham, Massachusetts introduced the thermal energy analyzer (TEA). This unit allowed the screening of a large number of samples for nitrosamine with only a minimum preparation. The role of nitrite in revealing the desired and unique flavor of cured products, perhaps by suppressing the formation of lipid oxidation products was another development in revealing other properties of nitrite. Above all, the antimicrobial role of nitrite, together with salt, had a major influence on the popularity of nitrite/nitrate in food preservation. This book provides a review of the desirable attributes which sodium nitrite confers to meat during processing, as well as drawbacks of nitrite usage, i.e., the presence of N-nitrosoamines. In addition, solutions for the curing of meat without the use of nitrite are presented. An examination of a multicomponent nitrite-free curing system entailing the color, flavor, and microbial protection of such a system is given.
Download or read book Nitrates and Nitrites in Food and Water written by Michael J Hill and published by CRC Press. This book was released on 1996-07-01 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the Introduction With regard to nitrate and nitrite, the perceived hazards are to the ecological balance in rivers and lakes, and to human health. Increased nitrate levels in river water lead to increased growth of algae and consequent decrease in the level of biologically available oxygen (BAO). In extreme forms, the algae form unsightly blooms on the water surface, and the BAO level falls below that necessary to support fish and other animal life. At this extreme, there is little dispute that efforts should be made to restore the ecological balance, and this is best achieved by reversing the increase in nitrate concentration that caused the problem. The health hazards are less clear, but include the risk of methaemoglobinaemia in young infants and the possible risk of gastric cancer, particularly in certain high-risk patient groups. These health risks have led to legislation to control the exposure of humans to nitrate from drinking water and as a food additive . . . What can be done about this and how can the problem be solved (if, indeed, there is a problem)? It is normal practice to add nitrate and nitrite to food as a cosmetic and as a preservative. Is this necessary? If so, how much do we need to add? Are there alternatives? What effect does added nitrate have on total nitrate exposure of humans? . . . In this book, we have attempted to answer, or at least to give the background to, some of the questions. . . .
Download or read book Nitrate Nitrite and N nitroso Compounds in Food written by Great Britain. Working Party on Nitrate and Related Compounds in Food and published by . This book was released on 1987 with total page 90 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Antimicrobials in Food written by P. Michael Davidson and published by CRC Press. This book was released on 2020-11-10 with total page 827 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fifteen years have passed since the 3rd edition of Antimicrobials in Food was published. It was arguably considered the "must-have" reference for those needing information on chemical antimicrobials used in foods. In the years since the last edition, the food industry has undergone radical transformations because of changes on several fronts. Reported consumer demands for the use of "natural" and "clean-label" antimicrobials have increased significantly. The discovery of new foodborne pathogen niches and potentially hazardous foods, along with a critical need to reduce food spoilage waste, has increased the need for suitable antimicrobial compounds or systems. Novel natural antimicrobials continue to be discovered, and new research has been carried out on traditional compounds. These and other related issues led the editors to develop the 4th edition of Antimicrobials in Food. In the 4th edition, the editors have compiled contemporary topics with information synthesized from internationally recognized authorities in their fields. In addition to updated information, new chapters have been added in this latest release with content on the use of bacteriophages, lauric arginate ester, and various systems for antimicrobial encapsulation and delivery. Comprehensive revisions of landmark chapters in previous editions including naturally occurring antimicrobials from both animal and plant sources, methods for determining antimicrobial activity, new approaches to multifactorial food preservation or "hurdle technology," and mechanisms of action, resistance, and stress adaptation are included. Complementing these topics is new information on quantifying the capability of "clean" antimicrobials for food preservation when compared to traditional food preservatives and industry considerations when antimicrobials are evaluated for use in food manufacture. Features Covers all food antimicrobials, natural and synthetic, with the latest research on each type Contains 5,000+ references on every conceivable food antimicrobial Guides in the selection of appropriate additives for specific food products Includes innovations in antimicrobial delivery technologies and the use of multifactorial food preservation with antimicrobials
Download or read book Food Safety and Quality Nitrites written by United States. Congress. Senate. Committee on Agriculture, Nutrition, and Forestry. Subcommittee on Agricultural Research and General Legislation and published by . This book was released on 1977 with total page 372 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Nitrite in Bacon written by and published by . This book was released on 1978 with total page 16 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Meat Curing written by Quin Kolb and published by . This book was released on 1974 with total page 6 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Nitrite Cured Meat written by Robert Gene Cassens and published by CRC Press. This book was released on 1996-07-07 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Nitrite and Nitrate in Human Health and Disease written by AnnMarie Kocher and published by Springer Science & Business Media. This book was released on 2011-04-15 with total page 318 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nitrite and Nitrate in Human Health and Disease delivers a comprehensive review of nitrite and nitrate biology, from basic biochemistry to the complex physiology and metabolism of these two naturally occurring molecules in the human body. Well-organized and well referenced chapters cover the rich history of nitrite and nitrate, sources of exposure, and the physiological effects when consumed through foods containing nitrite and nitrate. The chapters are written by leading experts, all of whom share their research and perspectives in order to help define the context for benefits vs. any potential risks associated with nitrite and nitrate use, either through dietary ingestion or therapeutic dosing. This diverse collection of authors includes vascular biologists, physiologists, physicians, epidemiologists, cancer biologists, registered dieticians, chemists, and public health experts from five countries in both academia and government. Nitrite and Nitrate in Human Health and Disease provides a balanced view of nitric oxide biochemistry, and nitrite and nitrate biochemistry in physiology and in the food sciences.
Download or read book Nutrition Abstracts and Reviews written by and published by . This book was released on 1999 with total page 952 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book River Cottage Handbooks 1 10 Bread written by and published by . This book was released on 2014 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: COOKERY / FOOD & DRINK ETC. This lovely box set contains the following titles:9781408836057 Mushrooms 9781408836064 Preserves 9781408836071 Bread 9781408836088 Veg Patch 9781408836095 Edible Seashore 9781408836101 Sea Fishing 9781408836118 Hedgerow 9781408836125 Cakes 9781408836132 Fruit 9781408836149 Herbs.
Download or read book Effect of Nitrate on the Flavor of Cured Pork written by Iue Chung Cho and published by . This book was released on 1968 with total page 112 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Report on the Review of the Preservatives in Food Regulations 1962 written by Great Britain. Food Additives and Contaminants Committee and published by . This book was released on 1972 with total page 96 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Alternatives to the Current Use of Nitrite in Foods written by Assembly of Life Sciences (U.S.). Committee on Nitrite and Alternative Curing Agents in Food and published by National Academies. This book was released on 1982 with total page 284 pages. Available in PDF, EPUB and Kindle. Book excerpt: Abstract: This first volume of a 2-volume report attempts to assess the health risks associated with overall exposure to nitrate, nitrite, and N-nitroso compounds, with emphasis on the risks from natural and supplemented nitrate and nitrite in foods and the use of nitrite as a food preservative. An evaluation was made of the toxicologic and carcinogenic significance of exposure to these chemical species and their potential health risks. A number of conclusions are developed from this evaluative report. These include: nitrate is neither carcinogenic nor mutagenic; nitrite is not a direct-acting carcinogen; most N-nitroso compounds are carcinogenic in laboratory animals, but the experimental data are of limited value in predicting their quantitative risk to humans; the nitrosation-inhibiting effects of ascorbate and other substances have been established; and, due to possible health risk in using nitrate as a curing agent, a search for alternatives should be continued. The use of nitrate and nitrite in foods and the chemistry of these materials are discussed. (wz).
Download or read book USDA FDA Announcement on Nitrites and Related Issues written by United States. Congress. House. Committee on Agriculture and published by . This book was released on 1980 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt:
