Chapter 9. Naturally Occurring Nitrates and Nitrites in Foods

  1. John Gilbert3 and
  2. Hamide Z. Şenyuva4
  1. Mari Reinik1,
  2. Terje Tamme2 and
  3. Mati Roasto2

Published Online: 2 FEB 2009

DOI: 10.1002/9781444302288.ch9

Bioactive Compounds in Foods

Bioactive Compounds in Foods

How to Cite

Reinik, M., Tamme, T. and Roasto, M. (2008) Naturally Occurring Nitrates and Nitrites in Foods, in Bioactive Compounds in Foods (eds J. Gilbert and H. Z. Şenyuva), Blackwell Publishing Ltd., Oxford, UK. doi: 10.1002/9781444302288.ch9

Editor Information

  1. 3

    Central Science Laboratory, Sand Hutton, York, UK

  2. 4

    Scientific and Technological Research Council of Turkey (TÜBİTAK), Ankara Test and Analysis Laboratory (ATAL), Ankara, Turkey

Author Information

  1. 1

    Estonian Health Protection Inspectorate, Tartu Laboratory, Tartu, Estonia

  2. 2

    Department of Food Science and Hygiene, Estonian University of Life Sciences, Kreutzwaldi, Tartu, Estonia

Publication History

  1. Published Online: 2 FEB 2009
  2. Published Print: 16 MAY 2008

ISBN Information

Print ISBN: 9781405158756

Online ISBN: 9781444302288

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Keywords:

  • man-made components;
  • naturally occurring nitrates and nitrites in foods;
  • methods of analysis;
  • sampling and storage;
  • spectrophotometric methods;
  • incidence and levels of occurrence;
  • milk and dairy products;
  • toxicity of nitrate and nitrite;
  • regulations

Summary

This chapter contains sections titled:

  • Summary

  • Introduction

  • Methods of analysis

  • Incidence and levels of occurrence

  • Toxicity of nitrate and nitrite

  • Dietary exposure

  • Regulations

  • Conclusions

  • References