Effects of toasting procedures on the levels of polycyclic aromatic hydrocarbons in toasted bread

Food Chemistry

Volumn 108, Issue 2, 2008, Pages 607-615

  Rey Salgueiro, Ledicia ^a   García Falcón, Mercedes Sonia ^a   Martínez Carballo, Elena ^a   Simal Gándara, Jesús ^a  

^a UNIVERSITY OF VIGO   (Spain)

Author keywords

Activated carbon; Fluorescence spectrophotometry; Indirect and direct toasting; Liquid chromatography; PAHs; Toasted bread

Indexed keywords

BENZO[A]PYRENE; CARCINOGEN; CHARCOAL; POLYCYCLIC AROMATIC HYDROCARBON;

ARTICLE; BREAD; COOKING; FLUORESCENCE; FOOD PROCESSING; LIQUID CHROMATOGRAPHY; SOLID PHASE EXTRACTION;

EID: 38049056751     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.11.026     Document Type: Article

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