Evaluation of a derogation application for deep‐frying meat products in oil at a temperature higher than 180°C
Author:
Affiliation:
1. Dossier manager at the Staff Direction for Risk Assessment of the FASFC; Scientific and administrative support to the SciCom
2. University of Liège [affiliations of SciCom members are mentioned below]
Publisher
Wiley
Link
http://onlinelibrary.wiley.com/wol1/doi/10.2903/fr.efsa.2024.FR-0025/fullpdf
Reference42 articles.
1. Relationship between total polar components and polycyclic aromatic hydrocarbons in fried edible oil;An;Food Additives & Contaminants: Part A,2017
2. Kinetics of formation of polar heterocyclic amines in a meat model system;Arvidsson;Journal of Food Science,1997
3. Comparative study of polymers and total polar compounds as indicators of refined oil degradation during frying;Ben Hammouda;European Food Research and Technology,2019
4. The relationship of red meat with cancer: Effects of thermal processing and related physiological mechanisms;Chiang;Critical Reviews in Food Science and Nutrition,2017
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