Effect of frying and aluminium on the levels and migration of parent and oxygenated PAHs in a popular Chinese fried bread youtiao-Reference-Cited by-同舟云学术

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Effect of frying and aluminium on the levels and migration of parent and oxygenated PAHs in a popular Chinese fried bread youtiao

Published:2016-10 Issue: Volume:209 Page:123-130
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Li Ge,Wu Shimin,Zeng Jianxiong,Wang Lin,Yu Wenjuan

Funder

National Natural Science Foundation of China

SJTU Agri-X Funding

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference28 articles.

1. Polycyclic aromatic compounds (PAHs and oxygenated PAHs) and trace metals in fish species from Ghana (West Africa): bioaccumulation and health risk assessment;Bandowe;Environment International,2014

2. Polycyclic aromatic hydrocarbons (PAHs) and their oxygen-containing derivatives (OPAHs) in soils from the Angren industrial area, Uzbekistan;Bandowe;Environmental Pollution,2010

3. Cancer risk assessment, indicators, and guidelines for polycyclic aromatic hydrocarbons in the ambient air;Boström;Environmental Health Perspectives,2002

4. Understanding oil absorption during deep-fat frying;Bouchon;Advances in Food and Nutrition Research,2009

5. Migration of toluene through different plastic laminated films into food simulants;Chang;Food Control,2016

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4. Inhibition of TBHQ and TPP on Four Categories of Food Safety Hazards in Fried Potatoes;Food and Bioprocess Technology;2024-06-19

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