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Food Additives & Contaminants Volume 20, 2003 - Issue 1
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Original Articles

Effect of cooking on the formation of N-nitrosodimethylamine in Korean dried seafood products

S. J. Lee Department of Food Science and Nutrition, Institute of Agriculture and Life Sciences, Gyeongsang National University, Jinju 660-701, Korea
,
J. H. Shin Department of Food Science and Nutrition, Institute of Agriculture and Life Sciences, Gyeongsang National University, Jinju 660-701, Korea
,
N. J. Sung Department of Food Science and Nutrition, Institute of Agriculture and Life Sciences, Gyeongsang National University, Jinju 660-701, Korea
,
J. G. Kim Department of Food Science and Technology, Gyeongsang National University, Tongyoung 650-160, Korea
&
J. H. Hotchkiss Institute of Food Science, Department of Food Science, Cornell University, Ithaca, NY 14853, USA
Pages 31-36 | Published online: 10 Nov 2010

Citations (10)

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Read on this site (4)

Agnieszka Koszucka & Adriana Nowak. (2019) Thermal processing food-related toxicants: a review. Critical Reviews in Food Science and Nutrition 59:22, pages 3579-3596.
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Orapin Chienthavorn, Panee Subprasert & Wimonrut Insuan. (2014) Nitrosamines Extraction from Frankfurter Sausages by using Superheated Water. Separation Science and Technology 49:6, pages 838-846.
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Ismail Al Bulushi, Susan Poole, HiltonC. Deeth & GaryA. Dykes. (2009) Biogenic Amines in Fish: Roles in Intoxication, Spoilage, and Nitrosamine Formation—A Review. Critical Reviews in Food Science and Nutrition 49:4, pages 369-377.
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J.-H. Shin, M.-J. Chung & N.-J. Sung. (2005) Occurrence of N-nitrosodimethylamine in South Korean and imported alcoholic beverages. Food Additives & Contaminants 22:11, pages 1083-1086.
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Articles from other publishers (6)

Yong Sun, Bing Jiang, Xiaoli Wang, Nan Liu, Min Yang, Shanshan Wang, Yingying Guo & Deqing Zhou. (2023) Occurrence of N ‐nitrosodimethylamine in roasted Alaska pollock fillets during processing and storage and preliminary cancer risk assessment . Journal of the Science of Food and Agriculture 103:14, pages 6940-6946.
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Yingfeng Xie, Yaqian Geng, Jinbo Yao, Junfu Ji, Fang Chen, Jianbo Xiao, Xiaosong Hu & Lingjun Ma. (2023) N-nitrosamines in processed meats: Exposure, formation and mitigation strategies. Journal of Agriculture and Food Research 13, pages 100645.
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Jung‐eun Seo, Jong‐eun Park, Youngwon Lee, Byungkyung Do, Jee‐yeon Lee & Hoonjeong Kwon. (2022) Effect of cooking method on the concentrations of volatile N‐nitrosamines in various food products. Journal of Food Processing and Preservation 46:7.
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Petcharakorn Hanpanich, Somchai Pinlaor, Lakhanawan Charoensuk, Puangrat Yongvanit, Yaovalux Chamgramol, Chawalit Pairojkul & Eimorn Mairiang. (2015) MRI and 1H MRS findings of hepatobilary changes and cholangiocarcinoma development in hamsters infected with Opisthorchis viverrini and treated with N-nitrosodimethylamine. Magnetic Resonance Imaging 33:9, pages 1146-1155.
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Orapin Chienthavorn, Narumol Ramnut, Panee Subprasert, Anupop Sasook & Wimonrut Insuan. (2014) Effective and Reusable Monolith Capillary Trap of Nitrosamine Extraction by Superheated Water from Frankfurter Sausage. Journal of Agricultural and Food Chemistry 62:6, pages 1240-1246.
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Steve E. Hrudey, Richard J. Bull, Joseph A. Cotruvo, Greg Paoli & Margaret Wilson. (2013) Drinking Water as a Proportion of Total Human Exposure to Volatile N ‐Nitrosamines . Risk Analysis 33:12, pages 2179-2208.
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