Effect of washing, soaking, and cooking methods on perfluorinated compounds in mackerel ( Scomber japonicus )-Reference-Cited by-同舟云学术

Effect of washing, soaking, and cooking methods on perfluorinated compounds in mackerel ( Scomber japonicus )

Published:2020-07-08 Issue:8 Volume:8 Page:4399-4408
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Kim Min‐Joo¹,Park Jihyun¹,Luo Li¹,Min Juhyun¹,Kim Jung Hoan²,Yang Hee‐Deuk³,Kho Younglim³,Kang Gil Jin⁴,Chung Myung‐Sub⁵,Shin Sangah¹,Moon BoKyung¹^ORCID

Affiliation:

1. Department of Food and NutritionChung‐Ang University Anseong‐si, Gyeonggi‐do Korea

2. Food Technology & ServiceEulji University Seongnam‐si, Gyeonggi‐do Korea

3. Department of HealthEnvironment & SafetyEulji University Seongnam‐si, Gyeonggi‐do Korea

4. Food Contaminants DivisionNational Institute of Food and Drug Safety EvaluationMinistry of Food and Drug Safety Cheongju‐si Korea

5. Department of Food Science and TechnologyChung‐Ang University Anseong‐si, Gyeonggi‐do Korea

Funder

Korea Food and Drug Administration

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1737

Reference42 articles.

1. Chemical composition, antiproliferative and antioxidant properties of lipid classes in ordinary and dark muscles from chub mackerel (Scomber japonicus)

2. Development of pretreatment method for perfluorinated compounds different groups of fat content in food;Bang S. A.;Korean Journal of Food Science and Technology,2018

3. Perfluorochemicals: Potential sources of and migration from food packaging

4. Heavy metal contents in internal organs and tissues of scallops patinopecten yessoensis and comb pen shell atrina pectinata;Choi W. W.;Korean Journal of Fish Aquatic Science,2017

5. Cooking Decreases Observed Perfluorinated Compound Concentrations in Fish

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1. Human Evidence of Perfluorooctanoic Acid (PFOA) Exposure on Hepatic Disease: A Systematic Review and Meta-Analysis;International Journal of Environmental Research and Public Health;2022-09-08

2. Thermal processing reduces PFAS concentrations in blue food – A systematic review and meta-analysis;Environmental Pollution;2022-07

3. Effects of Frying Processes on the Nutritional and Sensory Characteristics of Different Mackerel Products;Processes;2021-09-13