Safety assessment of smoke flavouring primary products by the European Food Safety Authority

Author:

Theobald A.,Arcella D.,Carere A.,Croera C.,Engel K.-H.,Gott D.,Gürtler R.,Meier D.,Pratt I.,Rietjens I.M.C.M.,Simon R.,Walker R.

Funder

the EFSA Panel on Food Contact materials, Enzymes, Flavourings and Processing Aids (CEF Panel)

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference56 articles.

1. Levels of benzo[a]pyrene (BaP) in “Mozzarella di bufala campana” cheese smoked according to different procedures;Anastasio;Journal of Agricultural and Food Chemistry,2004

2. Food contaminants, sources and surveillance;Bartle,1991

3. Characterization of the water-insoluble fraction from fast pyrolysis liquids (pyrolytic lignin) Part IV. Structure elucidation of oligomeric molecules;Bayerbach;Journal of Analytical and Applied Pyrolysis,2008

4. Formation of polycyclic aromatic hydrocarbons during processing of duck meat;Chen;Journal of Agricultural and Food Chemistry,1997

5. Polycyclic aromatic hydrocarbons (PAHs) in wood smoke used for production of traditional smoked meat products in Serbia;Djinovic;Mitteilungsblatt der Fleischforschung Kulmbach,2009

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