Charcoal-barbecued Coalho cheese: An investigation on the formation and ingestion of polycyclic aromatic hydrocarbons-Reference-Cited by-同舟云学术

Charcoal-barbecued Coalho cheese: An investigation on the formation and ingestion of polycyclic aromatic hydrocarbons

Published:2020-04 Issue: Volume:124 Page:109186
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Rocha Henrique B.,da Silva Ana Carolina R.,Balthazar Celso F.,Guimarães Jonas T.,Freitas Mônica Q.,Esmerino Erick A.,Pimentel Tatiana C.,Raices Renata L.,Cruz Adriano G.,Quiterio Simone L.

Funder

Conselho Nacional de Pesquisa Científica

Fundação de Amparo a Pesquisa no Rio de Janeiro

Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro

Publisher

Elsevier BV

Subject

Food Science

Reference24 articles.

1. Concentrations and dietary exposure to polycyclic aromatic hydrocarbons (PAH) from grilled and smoked foods;Alomirah;Food Control,2011

2. Polycyclic aromatic hydrocarbons in milk and dairy products;Amirdivani;International Journal of Dairy Technology,2019

3. Manufacture of reduced-sodium Coalho cheese by partial replacement of NaCl with KCl;Costa;International Dairy Journal,2018

4. Human dietary exposure to polycyclic aromatic hydrocarbons: A review of the scientific literature;Domingo;Food and Chemical Toxicology,2015

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Influence of red wine marination on the quality, safety, and stability of goat Coalho cheese produced in the Brazilian semi-arid region;Food Bioscience;2023-06

2. Evaluation of polycyclic aromatic hydrocarbons (PAHs) in processed cereals: A meta-analysis study, systematic review, and health risk assessment;Heliyon;2022-12

3. Concentrations, influencing factors, risk assessment methods, health hazards and analyses of polycyclic aromatic hydrocarbons in dairies: a review;Critical Reviews in Food Science and Nutrition;2022-02-09

4. Polycyclic aromatic hydrocarbons in beverage and dairy products in South Korea: a risk characterization using the total diet study;Food Science and Biotechnology;2021-07