Bacon simulated

Several ascorbic acid derivatives were examined by Pensabene et al. (570) for their ability to inhibit nitrosation of pyrrolidine in a model system developed to simulate the lipid-aqueous-protein composition of bacon. While sodium ascorbate was quite effective in the aqueous phase, a combination of an ascorbyl ester with sodium ascorbate gave a better effect in the lipid phase (Table XX). The use of ascorbates and tocopherol as inhibitors of nitrosamine formation and oxidation in foods of the aqueous and lipid type has been reviewed by Newmark and Mergens (326). These compounds in combination could be markedly useful in preventing food contamination with nitrosamines and/or nitros-amides in cured meats such as bacon. 

Bacon GE, Lowde RD (1948) Acta Cryst 1 303 Bernal I, Watkins SF (1972) Science 178 1282 Billinge SJ, Egami T (1993) Phys Rev B 178 1282 Binder K, Heermann DW (1992) Monte Carlo simulation in statistical physics an introduction, 2nd edn. Springer, Berlin... 

Texturized soy protein Baby formula (soy protein) Simulated bacon soy protein) Corn chips... 

Meat analogs baconUte bits, simtJaiad sausages, simulated ham chunks, simulated chicken chunks, stmidated bacon slices. 

In the second step, we performed our calculations in a NPT (isochoric and isobaric) ensemble for a fixed pressure at 1 bar and for a temperature between 2000 and 3000 K with a temperature step of 100 K between each simulation. All simulations in NPT were run for 363 ps in order to achieve equilibrium. First, the volume at equilibrium for each temperature was evaluated. The average volume (V= 13 503 A ) in this range of temperature was kept. After, the simulations in NPT were carried out with this volume. Using this procedure, errors due to box volume fluctuations were reduced as the system is near the equilibrium conditions. The results are shown in Figure 3.4.3 and compared with density values from Bacon et at. [22]. 

Bacon D J and Tharmalingam K (1983) Computer simulation of polyethylene crystals. Part 3. The core structure of dislocations, J Mater Sci 18 884-893... 

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