Phenolics in Food and Nutraceuticals is the first single-source compendium of essential information concerning food phenolics. This unique book reports the classification and nomenclature of phenolics, their occurrence in food and nutraceuticals, chemistry and applications, and nutritional and health effects. In addition, it describes antioxidant activity of phenolics in food and nutraceuticals as well as methods for analysis and quantification. Each chapter concludes with an extensive bibliography for further reading. Food scientists, nutritionists, chemists, biochemists, and health professionals will find this book valuable.

Phenolics in food and nutraceuticals

Significance of biogenic amines to food safety and human health

Guidelines for Canadian Drinking Water Quality

Role of N-nitroso compounds (NOC) and N-nitrosation in etiology of gastric, esophageal, nasopharyngeal and bladder cancer and contribution to cancer of known exposures to NOC.

The use and control of nitrate and nitrite for the processing of meat products.

Thermal decomposition of ferulic acid

THE potential for the formation of N-nitrosamines in the human environment, either during the processing of foods or in vivo from nitrate and/or nitrite, and precursor amines has received considerable attention in recent years. Traditionally only secondary amines were thought to undergo N-nitrosation reactions. While secondary amines per se are not common in biological systems, tertiary amines and quaternary ammonium compounds do occur in plant and animal tissue. The possible formation of N-nitrosamines from these compounds must be considered because recent reports have appeared on the nitrosation of trimethylamine1,2 and trimethylamine oxide1 in connexion with the possible formation of N-nitrosamines in fish products cured with nitrate. The nitrosative cleavage of tertiary amines is not new and has been described before3,4.

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Formation of N-Nitrosodimethylamine from Naturally Occurring Quaternary Ammonium Compounds and Tertiary Amines

Role of strong ion exchange resins in nitrosamine formation in water

The role of lean and adipose tissue on the formation of nitrosopyrrolidine in fried bacon

Spectral and gas chromatographic characteristics of some N-nitrosamines.

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