Effect of air-frying on formation and correlations of polycyclic aromatic hydrocarbons, acrylamide, and heterocyclic aromatic amines in foods and risk assessment
Author:
Funder
Ministry of Food and Drug Safety
Korea University Research Grant
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s10068-024-01639-4.pdf
Reference38 articles.
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2. Alaejos MS, Afonso AM. Factors that affect the content of heterocyclic aromatic amines in foods. Comprehensive Reviews in Food Science and Food Safety. 10: 52-108 (2011)
3. Anese M, Suman M, Nicoli MC. Technological strategies to reduce acrylamide levels in heated foods. Food Engineering Reviews. 1: 169-179 (2009)
4. Bansal V, Kim KH. Review of PAH contamination in food products and their health hazards. Environment International. 84: 26-38 (2015)
5. Carthew P, DiNovi M, Setzer RW. Application of the Margin of Exposure (MOE) approach to substances in food that are genotoxic and carcinogenic: Example: CAS No: 105650-23-5 PhIP (2-amino-1-methyl-6-phenylimidazo [4, 5-b] pyridine). Food and Chemical Toxicology. 48: S98-S105 (2010)
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