Development of innovative technology reducing the levels of Polycyclic Aromatic Hydrocarbons in grilled meat and smoked fish-Reference-Cited by-同舟云学术

Development of innovative technology reducing the levels of Polycyclic Aromatic Hydrocarbons in grilled meat and smoked fish

Published:2024-01 Issue: Volume:125 Page:105773
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Assogba Mahunan François,Ahouansou Roger Houêchéné,Djohi N. Olive Ruth,Kpoclou Yénoukounmè Euloge,Anihouvi Gildas Dona,Iko Afé Herbert Ogouyôm,Tchibozo Biowa Franck,Douny Caroline,Mahillon Jacques,Scippo Marie-Louise,Hounhouigan Djidjoho Joseph,Anihouvi Victor Bienvenu

Funder

Académie de recherche et d'enseignement supérieur

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

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2. Assogba, M.F., Ahouansou, R.H., Iko Afé, O.H., Tchibozo, B.F., Anihouvi, D.G.H., Kpoclou, Y.E., Mahillon, J., Scippo, M.-L., Anihouvi, V.B., Hounhouigan, D.J. (2023). Grilling, smoking and drying device for reducing the concentration of polycyclic aromatic hydrocarbons in grilled meat, smoked fish and smoked-dried fish. Official Industrial Property Bulletin (BOPI): OAPI, Invention Patents; No.20798; http://www.oapi.int/publication/brevet/2023/bopi-2/22/; http://www.oapi.int/Ressources/memoire/20798.pdf.

3. Processing methods, preservation practices and quality attributes of smoked and smoked-dried fishes consumed in Benin;Assogba;Cogent Food Agric.,2019

4. Performances of the barrel kiln used in cottage industry for fish processing and effects on physicochemical characteristics and safety of smoked fish products;Assogba;J. Sci. Food Agric.,2021

5. Sensory profiling of meat and fish products obtained by traditional grilling, smoking and smoking-drying processes;Assogba;J. Aquat. Food Prod. Technol.,2021