31 December 2011 → 31 August 2015
Federal funding: various
Agricultural and food sciences
- Veterinary public health and food safety
processing digestion nitrite meat antioxidants
The objective of this project is to investigate the effect of nitrite-cured meat products on the formation and toxic activity of nitrosylation products in the gastro-intestinal tract, and to examine the preventive role of antioxidants and other minor food compounds.