Health Risk Assessment from Polycyclic Aromatic Hydrocarbons (PAHs) Present in Dietary Components: A Meta-analysis on a Global Scale-Reference-Cited by-同舟云学术

Health Risk Assessment from Polycyclic Aromatic Hydrocarbons (PAHs) Present in Dietary Components: A Meta-analysis on a Global Scale

Published:2018-12-22 Issue:3 Volume:40 Page:850-861
ISSN:1040-6638
Container-title:Polycyclic Aromatic Compounds
language:en
Short-container-title:Polycyclic Aromatic Compounds

Author:

Tarafdar Abhrajyoti¹^ORCID,Chawda Shruti²,Sinha Alok³

Affiliation:

1. Division of Environmental Science and Ecological Engineering, Korea University, Republic of Korea;

2. Department of Environment, Headquarters, Western Coalfields Ltd, Nagpur, India;

3. Department of Environmental Science and Engineering, Indian Institute of Technology (Indian School of Mines), Dhanbad

Publisher

Informa UK Limited

Subject

Materials Chemistry,Organic Chemistry,Polymers and Plastics

Link

https://www.tandfonline.com/doi/pdf/10.1080/10406638.2018.1492426

Reference49 articles.

1. Effect of charcoal types and grilling conditions on formation of heterocyclic aromatic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) in grilled muscle foods

2. Food as a Source of Polycyclic Aromatic Carcinogens

3. Profiling and Health Risk Assessment of PAHs Content in Tandoori and Tawa Bread from India

4. K. Speer, E. Steeg, F. Horstmann, T. Kuhn, and A. Montag, “Determination and Distribution of Polycyclic Aromatic Hydro-carbons in Native Vegetable Oils, Smoked Fish Products, Mussels and Oysters, and Bream from the River Elbe,” (2000).

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