Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Ronald L. S. Patterson"'
Publikováno v:
Analytical Proceedings. 27:97
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e81851fd72154cbcbe59571af830aee5
https://doi.org/10.1039/ap9902700097
https://doi.org/10.1039/ap9902700097
Autor:
Ronald L. S. Patterson
Publikováno v:
Journal of the Science of Food and Agriculture. 33:55-58
The concentration of androstenone in the subcutaneous fat of commercial weight boars has been studied at two seasons of the year, one coincident with the natural mating period of the wild pig and the other 6 months later. Significant differences due
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8e9ebccb5551cde218091aba333137db
https://doi.org/10.1002/jsfa.2740330111
https://doi.org/10.1002/jsfa.2740330111
Autor:
Ronald L. S. Patterson, Biswajit Chakrabarti, Harold E. Wainman, Stanley G. Heuser, Douglas N. Rhodes, Edric N. W. Allan, David J. Puckey
Publikováno v:
Journal of the Science of Food and Agriculture. 26:1375-1380
Beef and lamb were exposed to methyl bromide in a refrigerated container during trial fumigations at 1, 3 and 10 times the level considered necessary for rodent control in cold-store insulation material. Traces of residual methyl bromide were detecte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f7d6a2fbf94e8358609845847003b223
https://doi.org/10.1002/jsfa.2740260917
https://doi.org/10.1002/jsfa.2740260917
Publikováno v:
Journal of the Science of Food and Agriculture. 28:1025-1029
Whole bacon rashers and the separated lean and fat components were fried in an electrically heated pan and the residues in the pan and the trapped cooking vapours analysed for N-nitrosopyrrolidine and N-nitrosodimethylamine. The fat produced 12 times
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::75e2d41e024aed48fd326d68e690647d
https://doi.org/10.1002/jsfa.2740281112
https://doi.org/10.1002/jsfa.2740281112
Publikováno v:
Journal of the Science of Food and Agriculture. 35:233-239
A slice-curing method was used to prepare bacon and nitrite-free salt pork. Headspace volatiles from the cooked products, and from cooked untreated pork, were entrained on Tenax GC and analysed by combined gas chromatography-mass spectrometry. Alipha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b1fb4abd6391f334c9a685dfe4311edc
https://doi.org/10.1002/jsfa.2740350217
https://doi.org/10.1002/jsfa.2740350217
Publikováno v:
Journal of the Science of Food and Agriculture. 27:257-260
Experiments have been carried out in which bacon rashers were fried to a final temperature of 140°C either whole or after division into lean, fat and rind. Where rashers were fried whole, similar levels of N-nitrosopyrrolidine were found in the lean
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::adc6db4139a202e14d196e0f5b69914a
https://doi.org/10.1002/jsfa.2740270310
https://doi.org/10.1002/jsfa.2740270310
Publikováno v:
Journal of the Science of Food and Agriculture. 26:47-53
Under laboratory conditions simulating normal bacon curing, the conversion to N-nitrosodimethylamine (NDMA) of dimethylamine (DMA) added to pork, was 0.1%. Addition of sodium ascorbate to the brine was shown to suppress NDMA formation from added DMA
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1274b61f96e01a2bcbb1222caf376c08
https://doi.org/10.1002/jsfa.2740260107
https://doi.org/10.1002/jsfa.2740260107
Publikováno v:
Journal of the Science of Food and Agriculture. 34:378-387
Experiments were conducted to study the metabolic fate of γ-HCH used in pig husbandry, and to see if a relationship existed between its use and the occurrence of 1,4-dichlorobenzene and other chlorobenzenes in pork meat. Both oral administration and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c7f8212cee3440ae4a694a21e2f26c3c
https://doi.org/10.1002/jsfa.2740340410
https://doi.org/10.1002/jsfa.2740340410
The effect of ascorbate reductants on N-nitrosamine formation in a model system resembling bacon fat
Publikováno v:
Journal of the Science of Food and Agriculture. 28:352-354
The nitrosation of dipropylamine and pyrrolidine have been examined in two-phase systems comprising aqueous buffer and non-polar solvent. Contrary to previous observations in purely aqueous systems, sodium ascorbate increased amine nitrosation in thi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ac1ecc271018cfe7b22c3e912cbf2dec
https://doi.org/10.1002/jsfa.2740280405
https://doi.org/10.1002/jsfa.2740280405
Autor:
R. A. Edwards, Ronald L. S. Patterson
Publikováno v:
Journal of the Science of Food and Agriculture. 26:1371-1373
The concentration of volatile amines and the bacterial counts were determined in pork meat stored at −20, +5 and +20 °C. Amine formation appeared to be independent of bacterial growth until the count reached 109/cm2. The meat spoiled before the di
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::719fc61b2c90937521e120d3e0eddb32
https://doi.org/10.1002/jsfa.2740260916
https://doi.org/10.1002/jsfa.2740260916