Changes in acetaldehyde and formaldehyde contents in foods depending on the typical home cooking methods-Reference-Cited by-同舟云学术

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Changes in acetaldehyde and formaldehyde contents in foods depending on the typical home cooking methods

Published:2021-07 Issue: Volume:414 Page:125475
ISSN:0304-3894
Container-title:Journal of Hazardous Materials
language:en
Short-container-title:Journal of Hazardous Materials

Author:

Jung HyunJeong,Kim SeHyeok,Yoo KeunCheol,Lee JaeHwan

Funder

Korea Ministry of Food and Drug Safety

Publisher

Elsevier BV

Subject

Health, Toxicology and Mutagenesis,Pollution,Waste Management and Disposal,Environmental Chemistry,Environmental Engineering

Reference29 articles.

1. The pyrolytic formation of formaldehyde from sugars and tobacco;Baker;J. Anal. Appl. Pyrolysis,2006

2. Fish and food safety: determination of formaldehyde in 12 fish species by SPME extraction and GC-MS analysis;Bianchi;Food Chem.,2007

3. Reactions of formaldehyde plus acetaldehyde with deoxyguanosine and DNA: formation of cyclic deoxyguanosine adducts and formaldehyde cross-links;Cheng;Chem. Res. Toxicol.,2003

4. Evaluation of volatile organic compounds in alcoholic beverages consumed in Korea;Chung;J. Korean Soc. Appl. Biol. Chem.,2015

5. nature’s starships II: simulating the synthesis of amino acids in meteorite parent bodies;Cobb;Astrophys. J.,2015

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