title: Volatile N-nitrosamines in direct flame dried processed foods.
abstract: The presence of N-nitrosodimethylamine (NDMA) in malt and malt beverages has been linked to the direct flame drying of malt. Similar drying procedures are used in the preparation of a variety of foods, such as non-fat dry milk, soy proteins and dried cheeses. A survey of some of these processed foods for volatile N-nitrosamines has shown that low levels of NDMA are present, along with N-nitrosomorpholine in one sample of soy protein isolate. This paper describes the procedures used for the analysis of a variety of processed dried foods for volatile nitrosamines and reports the results obtained.
mesh_terms: D000818:Animals; D002611:Cheese / Q000032:analysis; D002523:Edible Grain / Q000032:analysis; D005504:Food Analysis; D005511:Food Handling; D007564:Japan; D008892:Milk / Q000032:analysis; D009602:Nitrosamines / Q000032:analysis*; D013025:Glycine max; D014835:Volatilization
chemical_list: D009602:Nitrosamines