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Filtering by: Advisor Scanlan, Richard A., 1937- Remove constraint Advisor: Scanlan, Richard A., 1937- Language English [eng] Remove constraint Language: English [eng] Subject Bacon Remove constraint Subject: Bacon

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  • Identification and quantitation of 3-hydroxy-N-nitrosopyrrolidine in fried bacon and fried-out fat

    Creator:
    Lee, Jae-sung
    Abstract:
    The formation of 3-hydroxy-N-nitrosopyrrolidine from decarboxylation of 4-hydroxy-N-nitrosoproline was demonstrated in model heating system designed to simulate the conditions of frying bacon. The identification of the nitrosamine was achieved by comparison of its TLC R [subscript f] value, gas chromatographic retention time, and mass spectral fragmentation pattern with those of...
    Resource Type:
    Dissertation
    Full Text:
    . ^ Abstract approved: —t ^-* _•—v , =—. /R. A. Scanlan The formation of 3-hydroxy-N