Evaluation of analytical method for polycyclic aromatic hydrocarbons content in home meal replacement products by GC/MS

Author:

Lee SiHyoung,Kim Min kyung,Kim Do-Yeong,Shin Han-SeungORCID

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference34 articles.

1. Alomirah H, Al-Zenki S, Al-Hooti S, Zaghloul S, Sawaya W, Ahmed N, Kannan K. Concentrations and dietary exposure to polycyclic aromatic hydrocarbons (PAHs) from grilled and smoked foods. Food Control 22:2028-2035 (2011)

2. ATSDR. Toxicological profile for polycyclic aromatic hydrocarbons. US Agency for Toxic Substances and Disease Registry, Atlanta, GA (1995)

3. Baskin E, Choi JW, Heo SY, Park SJ. Trends in the Home Meal Replacement Market. Journal of Distribution Science 14: 5-15 (2016)

4. Bishnoi NR, Mehta U, Pandit G. Quantification of polycyclic aromatic hydrocarbons in fruits and vegetables using high performance liquid chromatography. Indian Journal of Chemical Technology 13: 30-35 (2006)

5. Chung S, Yettella RR, Kim J, Kwon K, Kim M, Min DB. Effects of grilling and roasting on the levels of polycyclic aromatic hydrocarbons in beef and pork. Food Chemistry 129:1420-1426 (2011)

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