The effect of the smoking process on polycyclic aromatic hydrocarbons contents in Hashemi and Domsiah rice cultivars-Reference-Cited by-同舟云学术

The effect of the smoking process on polycyclic aromatic hydrocarbons contents in Hashemi and Domsiah rice cultivars

Published:2020-12-15 Issue:2 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Fazeli Fatemeh¹,Seyedain Ardabili Seyyed Mahdi¹,Piravivanak Zahra²^ORCID,Honarvar Masoud¹^ORCID,Mooraki Nargess³

Affiliation:

1. Department of Food Science and Technology, Science and Research Branch Islamic Azad University Tehran Iran

2. Department of Food, Halal and Agricultural Products Food Technology and Agricultural Products Research Center Standard Research Institute (SRI) Karaj Iran

3. Department of Fisheries Science College of Marine Science and Technology North Tehran Branch Islamic Azad University Tehran Iran

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15172

Reference30 articles.

1. Effect of Smoking Time and Temperature on the Proximate Composition and Quality of Milkfish Steaks

2. Polycyclic Aromatic Hydrocarbons in Different Varieties of Rice (Oryza sativa) from Yobe State, Nigeria

3. Modern state of high-performance liquid chromatography of polycyclic aromatic hydrocarbons

4. Accumulation of polycyclic aromatic hydrocarbons (PAHs) in rice subjected to drying with different fuels plus temperature, industrial processes and cooking

5. Parent and halogenated polycyclic aromatic hydrocarbons in rice and implications for human health in China

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