Nitrate and nitrite content of vegetables, fruits, grains, legumes, dairy products, meats and processed meats

Bahadoran Zahra; Mirmiran Parvin; Jeddi Sajad; Azizi Fereidoun; Ghasemi Asghar; Hadaegh Farzad

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Nitrate and nitrite content of vegetables, fruits, grains, legumes, dairy products, meats and processed meats

机译：蔬菜，水果，谷物，豆类，乳制品，肉和加工肉中硝酸盐和亚硝酸盐的含量

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摘要

Background and aim: The aim of this study was to investigate the contents of nitrateitrite in frequently consumed food items among Iranians.

机译：背景与目的：本研究的目的是调查伊朗人经常食用的食品中硝酸盐/亚硝酸盐的含量。

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来源
《Journal of Food Composition and Analysis》 |2016年第null期|共13页
作者
Bahadoran Zahra; Mirmiran Parvin; Jeddi Sajad; Azizi Fereidoun; Ghasemi Asghar; Hadaegh Farzad;
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原文格式 PDF
正文语种 eng
中图分类食品工业;
关键词
Food composition; Food analysis; Nitrate; Nitrite; Food database; Vegetables; Legumes; Grains; Dairy; Meats;

机译：食品成分;食品分析;硝酸盐;亚硝酸盐;食品数据库;蔬菜;豆类;谷物;乳制品;肉;

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1. Nitrate and nitrite content of vegetables, fruits, grains, legumes, dairy products, meats and processed meats [J] . Bahadoran Zahra, Mirmiran Parvin, Jeddi Sajad, Journal of Food Composition and Analysis . 2016,第Null期

机译：蔬菜，水果，谷物，豆类，乳制品，肉和加工肉中硝酸盐和亚硝酸盐的含量
2. Nitrite and nitrate content in meat products and estimated nitrite intake by the Estonian children [J] . Andres Elias, Sirje Jalakas, Mati Roasto, Food additives & contaminants . 2020,第8期

机译：肉制品中的亚硝酸盐和硝酸盐含量和爱沙尼亚儿童的亚硝酸盐摄入量
3. Determination of content levels of nitrogen species (Nitrite, Nitrate, and NNitrosamines) in processed meat consumed in Erbil City [J] . Rebwar O. Hassan, Diyar S. Ali Der Pharma Chemica: journal for medicinal chemistry, pharmaceutical chemistry and computational chemistry . 2010,第6期

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4. EFFECT OF REDUCED NITRITE CONTENT ON THE DEVELOPMENT OF LISTERIA MONOCYTOGENES IN PASTEURIZED MEAT PRODUCTS [C] . S.A.Hosseini, rnG.A Abarsaji, rnM.Mesdaghi Proceedings of 53rd International Congress of Meat Science and Technology . 2007

机译：减少的亚硝酸盐含量对肉制品中梨状单核细胞产生的影响
5. Investigating the microbiological safety of uncured no nitrate or nitrite added processed meat products. [D] . Jackson, Armitra Lavette. 2010

机译：调查未添加硝酸盐或亚硝酸盐的未加工肉制品的微生物学安全性。
6. Co-consumption of Vegetables and Fruit Whole Grains and Fiber Reduces the Cancer Risk of Red and Processed Meat in a Large Prospective Cohort of Adults from Alberta’s Tomorrow Project [O] . Katerina Maximova, Elham Khodayari Moez, Julia Dabravolskaj, 2020

机译：蔬菜和水果全谷物和纤维的共用减少了来自Alberta明天项目的大型预期队列的大型预期队列中红色和加工肉类的癌症风险
7. Effects of the Use of Staphylococcus carnosus in the Curing Process of Meat with a Reduced Amount of Sodium Nitrite on Colour, Residue Nitrite and Nitrate, Content of Nitrosyl Pigments, and Microbiological and the Sensory Quality of Cooked Meat Product [O] . Piotr Szymański, Beata Łaszkiewicz, Urszula Siekierko, 2020

机译：用亚硝酸钠含量减少的乳酸钠，亚硝酸盐含量，亚硝基颜料含量，微生物和熟肉类含量的含量减少的肉类固化过程的影响

Nitrate and nitrite content of vegetables, fruits, grains, legumes, dairy products, meats and processed meats

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