Zobrazeno 1 - 8
of 8
pro vyhledávání: '"M. O. García Roché"'
Publikováno v:
Die Nahrung. 34(5)
The volatile nitrosamine contents in some samples of Cuban beer and canned meat products are reported. Only dimethylnitrosamine in very low concentrations was detected. The significance of these results and the relative necessity to extend research w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9a57153e41505613be50fdeacb7b8aa1
https://pubmed.ncbi.nlm.nih.gov/2398919
https://pubmed.ncbi.nlm.nih.gov/2398919
Autor:
L González, A. Castillo, G Beltrán Llerandi, R Menéndez, M. O. García Roché, M Abreu, R Symington
Publikováno v:
Food / Nahrung. 31:987-991
The influence of wheat bran as a source of dietary fibre on the excretion of ingested cadmium from diet was studied. The cadmium contents in the diets, faeces, urine, liver, kidney and spleen were determined, as well as the weight gains, the relative
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4cc73c1aea60b1771d37dcf95c86558e
https://doi.org/10.1002/food.19870311010
https://doi.org/10.1002/food.19870311010
Publikováno v:
Food / Nahrung. 31:105-108
Saccharin is extracted from the acidified liquid food with chloroform. This solvent is evaporated; the residue is dissolved in ethyl acetate and applied on a silica gel GF254 plate. After chromatographic separation, the saccharin band is scraped off
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4a6e2df3d870436014bc78eab46b508c
https://doi.org/10.1002/food.19870310203
https://doi.org/10.1002/food.19870310203
Publikováno v:
Food / Nahrung. 29:191-195
In the present article information is given as to the estimated amounts of nitrates and nitrites, which about 12000 children (6 to 11 years of age) who attend semiboarding school system in primary schools of Plaza district in the City of Havana, may
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2a6a057e54865d2fc617869ad0e3c46a
https://doi.org/10.1002/food.19850290215
https://doi.org/10.1002/food.19850290215
Publikováno v:
Food / Nahrung. 31:221-224
The tyramine content of 8 types of cheeses made in Cuba were determined. Values obtained ranged from 0-425 micrograms/g. Highest results were found in Camembert-type cheese and lowest ones in Salami (processed type) cheese. It may be concluded that p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cff8921343a101d4e3ec299b355395fd
https://doi.org/10.1002/food.19870310308
https://doi.org/10.1002/food.19870310308
Publikováno v:
Die Nahrung. 27(9)
It is known that sodium nitrite and dimethylamine are toxic compounds, which may react to form dimethyl-nitrosamine in the gastro-intestinal tract, a much more toxic compound and a powerful cancerogen. The aim of the present work is the investigation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6f77fbaf7b210458782ba287024ad78f
https://pubmed.ncbi.nlm.nih.gov/6669176
https://pubmed.ncbi.nlm.nih.gov/6669176
Nitrate as a precursor of the in-vivo formation of N-nitrosomorpholine in the stomach of guinea-pigs
Autor:
M O, García Roché, D, Ziebarth
Publikováno v:
IARC scientific publications. (84)
Reduction of nitrates to nitrites and formation of the carcinogen N-nitrosomorpholine (NMOR) was investigated in the stomach of guinea-pigs. A semisynthetic diet with nitrate plus morpholine was administered intragastrically after a 24-h fast; after
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::b2468dc989743194b945ac2737d398b6
https://pubmed.ncbi.nlm.nih.gov/3679394
https://pubmed.ncbi.nlm.nih.gov/3679394
Publikováno v:
Die Nahrung. 31(3)
In the present article we offer informations regarding the estimated amounts of nitrates and nitrites which may be consumed by 12,000 students 12 to 17 years old, who attend boarding schools. The method of analysis used to determine nitrates and nitr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e9025e3a671b1a5128c2ca82182cee02
https://pubmed.ncbi.nlm.nih.gov/3614330
https://pubmed.ncbi.nlm.nih.gov/3614330