Art

J-GLOBAL ID：201602295102166743   Reference number：16A0920883

Dietary nitrate and nitrite: Benefits, risks, and evolving perceptions

食事性硝酸塩と亜硝酸塩:利益,リスク,及び発展する認識

Author (5)： Bedale Wendy (Food Research Institute, University of Wisconsin-Madison, Madison, WI, USA) ,  Sindelar Jeffrey J. (Food Research Institute, University of Wisconsin-Madison, Madison, WI, USA) ,  Sindelar Jeffrey J. (Muscle Biology Laboratory, Department of Animal Sciences, University of Wisconsin-Madison, Madison, WI, USA) ,  Milkowski Andrew L. (Food Research Institute, University of Wisconsin-Madison, Madison, WI, USA) ,  Milkowski Andrew L. (Muscle Biology Laboratory, Department of Animal Sciences, University of Wisconsin-Madison, Madison, WI, USA)
Material： Meat Science  (Meat Sci)
Volume： 120  Page： 85-92  Publication year： Oct. 2016 
JST Material Number： T0789A  ISSN： 0309-1740  Document type： Article
Article type： 文献レビュー  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)

Thesaurus term： *nitrite ,  *nitrate ,  *color developer ,  meat ,  *meat product ,  meat processing ,  curing(salting) ,  carcinogen ,  nitrosamine ,  consumer oriented ,  consumer movement ,  food science ,  risk ,  nitrogen metabolism ,  safety ,  food hygiene ,  saliva ,  concentration(ratio) ,  mother's milk ,  dietary effect ,  metabolic regulation ,  blood pressure ,  descriptive labeling ,  *consciousness ,  consumer ,  food safety
Semi thesaurus term： クリーンラベル ,  health risk ,  Food, Organic ,  *consumer perceptions

Author keywords (6)： dietary nitrate ,  nitrite ,  cured meats ,  processed meats ,  nitric oxide ,  clean-label

JST classification (2)： Food additives  (FJ10020H) ,  Food hygiene in general  (FJ01051H)

Terms in the title (6)： 食事 ,  硝酸塩 ,  亜硝酸塩 ,  利益 ,  リスク ,  発展