PAHs, diet and cancer prevention: Cooking process driven-strategies

Author:

Singh Lochan,Agarwal Tripti,Simal-Gandara J.

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference145 articles.

1. Levels of polycyclic aromatic hydrocarbons (PAHs) in some Egyptian vegetables and fruits and their influences by some treatments;Abou-Arab;International Journal of Current Microbiology and Applied Sciences,2014

2. Fluoranthene and phenantrene, two predominant PAHs in heat-prepared food, do not influence the frequency of micronucleated mouse erythrocytes induced by other PAHs;Abramsson-Zetterberg;Toxicology Reports,2015

3. Effect of smoking methods on microbial safety, polycyclic aromatic hydrocarbon, and heavy metal concentrations of traditional smoked fish from Lagos State, Nigeria;Adeyeye;Journal of Culinary Science & Technology,2016

4. Determination of polycyclic aromatic hydrocarbons (PAHs) in commonly consumed Nigerian smoked/grilled fish and meat;Akpambang;Food Additives & Contaminants: Part A,2009

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

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