Polycyclic aromatic hydrocarbons’ formation and occurrence in processed food

Author:

Singh Lochan,Varshney Jay G.,Agarwal Tripti

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference96 articles.

1. Content of heterocyclic amines and polycyclic aromatic hydrocarbons in pork, beef and chicken barbecued at home by Danish consumers;Aaslyng;Meat Science,2013

2. Residue levels, profiles, emission source and daily intake of polycyclic aromatic hydrocarbons based on smoked fish consumption: An Egyptian pilot study;Ahmed;Polycyclic Aromatic Compounds,2015

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

4. Benzo[a]pyrene and total polycyclic aromatic hydrocarbons (PAHs) levels in vegetable oils and fats do not reflect the occurrence of the eight genotoxic PAHs;Alomirah;Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment,2010

5. Polycyclic aromatic hydrocarbons in margarine vegetable cream and mayonnaise;Camargo;Ciência e Tecnologia de Alimentos,2000

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