Polychlorinated biphenyls, polybrominated biphenyls, and dioxin reduction during processing/cooking food

Advances in Experimental Medicine and Biology

Volumn 459, Issue , 1999, Pages 213-231

  Zabik, M E ^a   Zabik, M J ^a  

^a MICHIGAN STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

DIOXIN; POLYBROMINATED BIPHENYL; POLYCHLORINATED BIPHENYL;

CONFERENCE PAPER; COOKING; FISH; FOOD ANALYSIS; FOOD COMPOSITION; FOOD CONTAMINATION; FOOD INTAKE; FOOD PROCESSING; FOOD QUALITY; FOOD SAFETY; PRIORITY JOURNAL;

EID: 0033281848     PISSN: 00652598     EISSN: None     Source Type: Book Series    
DOI: 10.1007/978-1-4615-4853-9_14     Document Type: Conference Paper

References (35)

1. Removal of organochlorine pesticides and polychlorinated biphenyls from marine oils during refining and hydrogenation for edible use
2. Behavior of DDT, polychlorinated biphenyls (PCBs), and dieldrin at various stages of refining of marine oils for edible use
3. The effects of several methods offish preparation on residues of polychlorinated biphenyls and sensory characteristics in striped bass
4. Polychlorinated biphenyl reduction in lake trout by irradiation and broiling
5. Accumulated pesticide industrial chemical findings from a ten-year study of ready-to-eat foods
6. Reduction of polychlorinated biphenyl (PCB) concentrations in carp (Cyprinus carpio) fillets through skin removal
7. Studies on the behavior of trace components in oils and fats during processing for edible use. II. Variation in the amount of PCB and organochlorine pesticides during the hydrogenating Process
8. Reduction of polychlorinated biphenyls in shrimp and eggs by freeze-drying techniques
9. γIrradiation-induced degradation of organochlorinated pollutants in fatty acid esters and in cod
10. Polybrominated biphenyls in raw milk and processed dairy products
11. Distribution pattern and reduction of polychlorinated biphenyls (PCB) in bluefish Pomatomus saltatrix (Linneaus) fillets through adipose tissue removal
12. Roasted peanuts and peanut butter quality are affected by supercritical fluid extraction
13. The effect of cooking processes on PCB levels in edible fish tissue
14. Effects of cooking on concentrations of PCB and DDT compounds in chinook (Oncorhychus tshawytscha) and coho (O. kisutch) salmon from Lake Michigan
15. Polybrominated biphenyl levels in raw and cooked chicken and chicken broth
16. Tetrachlorodibenzo-p-dioxin residue reduction through cooking/processing of restructured carp fillets
17. Polychlorinated biphenyl levels in raw and cooked chicken and chicken broth
18. Effect of roasting, hot-holding or microwave heating on polychlorinated biphenyl levels in turkey
19. PCBs and mercury levels in freshwater mullet from the upper Great Lakes. 1975-76
20. Polychlorinated biphenyls, dieldrin and DDT in lake trout cooked by broiling, roasting or microwave
21. Polybrominated biphenyl isomer distribution in raw and cooked chicken and chicken broth
22. Dioxin levels in raw and cooked liver, loin steaks, round and patties from beef fed technical grade pentachlorophenol
23. Polybrominated biphenyl congener levels and distribution patterns in raw and cooked beef
24. PCBs and other xenobiotics in raw and cooked carp
25. Effect of preparation and cooking on contaminant distributions in crustaceans: PCBs in blue crab
26. Pesticides and total polychlorinated biphenyls in chinook salmon and carp harvested from the Great Lakes: Effect of skin-on and skin-off processing and selected cooking methods
27. Pesticides and total polychlorinated biphenyls residues in raw and cooked walleye and white bass harvested from the Great Lakes
28. Tetrachlorodibenzo-p-dioxin residue reduction by cooking/processing of fish fillets harvested from the Great Lakes
29. Pesticide residues, PCBs and PAHs in baked, charbroiled, salt boiled and smoked Great Lakes lake trout