Tables index

From

Inhibitory Effect of Blueberry, Curcumin, Prebiotic, and Probiotic on N-Nitrosamine Formation in Cooked Meat Products by Gastrointestinal Simulation

Hafsa Sena Sargın Mızrak, Ayhan Dağ

Journal of Food and Nutrition Research. 2025, 13(2), 77-86 doi:10.12691/jfnr-13-2-4
  • Table 1. Bacterial Content and Amounts of Probiotic Supplement
  • Table 2. N-Nitrosamine values of samples before and after in vitro digestion
  • Table 3. Iron Amounts in Meat Products
  • Table 4. Effects of supplements on Nitrosamine formation in the in vitro gastrointestinal digestive system
  • Table 5. Inhibition rates of Nitrosamine formation in the gastrointestinal digestive tract in vitro by supplements