These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Search MEDLINE/PubMed

  • Title: Effect of water on nitrosamine formation in fried bacon.
    Author: Osterdahl BG.
    Journal: Food Addit Contam; 1988; 5(1):33-7. PubMed ID: 3356279.
    Abstract:
    Bacon was soaked in water before frying and the effect on the formation of N-nitrosodimethylamine and N-nitrosopyrrolidine was studied. Soaking for 5 minutes reduced N-nitrosopyrrolidine levels by as much as 52%, but had little effect on N-nitrosodimethylamine levels. Longer soaking periods, up to 17 hours, gave the same results.
    [Abstract] [Full Text] [Related] [New Search]