Nitrates and nitrites in food and water / Michael Hill.

Format:

Book

Author/Creator:

Hill, Michael.

Series:

Woodhead Publishing Series in Food Science, Technology and Nutrition

Language:

English

Subjects (All):

Nitrates--Analysis.

Nitrates.

Nitrites--Analysis.

Nitrites.

Food--Analysis.

Food.

Water--Analysis.

Water.

Physical Description:

1 online resource (197 p.)

Place of Publication:

Cambridge, England : Woodhead Publishing, 1996.

Language Note:

English

Summary:

Nitrate and nitrite are potentially dangerous substances which can have a detrimental effect on the ecological balance of rivers and lakes, and can cause harm to human health. This book puts into context the magnitude and complexity of the problems caused by nitrate and nitrite, and provides advice and information on ways to combat it.

Contents:

Front Cover; Nitrates and Nitrites in Food and Water; Copyright Page; Table of Contents; Introduction; Contributors; Chapter 1. Methods for the analysis of nitrate and nitrite in food and water; 1.1 INTRODUCTION; 1.2 GENERAL ANALYTICAL CONSIDERATIONS; 1.3 SAMPLE PRETREATMENT; 1.4 ANALYTICAL METHODS; 1.5 CONCLUSIONS; REFERENCES; Chapter 2. Nitrate in water; 2.1 INTRODUCTION; 2.2 LEGISLATION ON NITRATE IN WATER; 2.3 NITRATE CONCENTRATIONS IN WATER; 2.4 NITRATE MODELS; 2.5 NITRATE CONTROL; REFERENCES; Chapter 3. Origins of nitrate in water; 3.1 INTRODUCTION; 3.2 NITRATE FROM ATMOSPHERIC SOURCES

3.3 BACTERIAL PRODUCTION OF NITRATE IN SOIL3.4 NITRATE FROM FERTILIZER; 3.5 NITRATE LEACHING FROM THE SOIL; 3.6 QUANTITATIVE ASPECTS; REFERENCES; Chapter 4. Origin and significance of nitrite in water; 4.1 INTRODUCTION; 4.2 THE ORIGIN OF NITRITE IN WATER; 4.3 THE SIGNIFICANCE OF NITRITE IN WATER; 4.4 CONCLUSIONS; REFERENCES; Chapter 5. Nitrate and nitrate in foods; 5.1 THE NITROGEN CYCLE; 5.2 THE STABILITIES OF NITRATE AND NITRITE IN FOODS; 5.3 CONVERSION OF NITRATE TO NITRITE IN FOODS; 5.4 NITRATE AND NITRITE CONTENTS OF FOODS; 5.5 HUMAN EXPOSURE TO NITRATE AND NITRITE FROM FOOD; REFERENCES

Chapter 6. Nitrite and nitrate as food additives: rationale and mode of action6.1 BACKGROUND; 6.2 CURING OF MEATS AND MEAT PRODUCTS; 6.3 MECHANISM(S) OF MICROBIAL INHIBITION BY NITRITE; REFERENCES; Chapter 7. Human exposure, pharmacology and metabolism of nitrate and nitrite; 7.1 INTRODUCTION; 7.2 DIETARY EXPOSURE TO NITRATE AND NITRITE; 7.3 NITRATE AND NITRITE EXPOSURE FROM ENDOGENOUS MAMMALIAN BIOSYNTHESIS; 7.4 NITRATE - ITS METABOLISM AND TRANSPORT IN BODY FLUIDS; 7.5 N-NITROSATION REACTIONS AND THE FATE OF NITRITE IN THE BODY; 7.6 CONCLUSIONS; REFERENCES

Chapter 8. Nitrates and nitrites from food and water in relation to human disease8.1 INTRODUCTION; 8.2 ACUTE EFFECTS; 8.3 CHRONIC EFFECTS; 8.4 INFANT METHAEMOGLOBINAEMIA; 8.5 NITRATE AND HUMAN CANCER; 8.6 RISK ASSESSMENT OF GASTRIC CANCER IN RELATION TO NITRATE INTAKE; 8.7 NITRATE AND NON-GASTRIC CANCERS; REFERENCES; Index

Notes:

"First published 1991"--T. p. verso.

Includes bibliographical references at the end of each chapters and index.

Description based on online resource; title from PDF title page (ebrary, viewed February 7, 2014).

ISBN:

1-59124-131-6

1-85573-655-1