Reduction strategies for polycyclic aromatic hydrocarbons in processed foods-Reference-Cited by-同舟云学术

Reduction strategies for polycyclic aromatic hydrocarbons in processed foods

Published:2022-01-24 Issue:2 Volume:21 Page:1598-1626
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comp Rev Food Sci Food Safe

Author:

Wang Zun¹^ORCID,Ng Ken¹^ORCID,Warner Robyn Dorothy¹^ORCID,Stockmann Regine²^ORCID,Fang Zhongxiang¹^ORCID

Affiliation:

1. School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences University of Melbourne Parkville Victoria Australia

2. CSIRO Agriculture & Food Werribee Victoria Australia

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12905

Reference144 articles.

1. Simultaneous formation of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HCAs) in gas-grilled beef satay at different temperatures

2. Concentrations and dietary exposure to polycyclic aromatic hydrocarbons (PAHs) from grilled and smoked foods

3. 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 H.;Food Additives and Contaminants ‐ Part A Chemistry, Analysis, Control, Exposure and Risk Assessment,2010

4. Mass Transfer and Volume Changes in French Fries During Air Frying

5. The impact of lactic acid bacteria with antimicrobial properties on biodegradation of polycyclic aromatic hydrocarbons and biogenic amines in cold smoked pork sausages

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