Analysis of cereals, malted foods and dried legumes for N-nitrosodimethylamine

Analysis of cereals, malted foods and dried legumes for N-nitrosodimethylamine

A number of products manufactured from cereals, including malted breakfast foods, together with a malt extract, malt vinegar and dried peas and beans were analysed for N‐nitrosodimethylamine (NDMA). The only significant results were the levels of NDMA detected in wheaten cornflour (4.2μgkg−1) and in...

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Veröffentlicht in:Journal of the science of food and agriculture 1984-07, Vol.35 (7), p.782-786
1. Verfasser: Weston, Roderick J.
Format: Artikel
Sprache:eng
Schlagworte:
Biological and medical sciences
Food industries
Food toxicology
Fundamental and applied biological sciences. Psychology
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Zusammenfassung:A number of products manufactured from cereals, including malted breakfast foods, together with a malt extract, malt vinegar and dried peas and beans were analysed for N‐nitrosodimethylamine (NDMA). The only significant results were the levels of NDMA detected in wheaten cornflour (4.2μgkg−1) and in maize meal (2.6μgkg−1). The occurrence of nitrosamines in cereals may be due to the pre‐storage drying of grain in oil or gas‐fired kilns.
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.2740350715