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Comprehensive Assessment of Nitrosamine Formation in Meat Products Using UHPLC-HRMS: Analytical Challenges and Potential Dietary Implications

Nitrosamines (NAs) pose a risk due to their carcinogenic properties, especially in processed and cured meats where nitrites and nitrates are widely used. The objective of this study was to develop an integrated Ultra-High-Performance Liquid Chromatography–High-Resolution Mass Spectrometry (UHPLC–HRM...

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Principais autores: Tiziana Nardin, Jakob Franceschini, Francesca Martinelli, Elena Franciosi, Roberto Larcher
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2025-10-01
Serier:Molecules
Fag:
nitrosamines
UHPLC-HRMS
processed meat
Online adgang:https://www.mdpi.com/1420-3049/30/20/4107
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