Presence of heterocyclic aromatic amines (HAS) in smoked "Provola" cheese from Calabria (Italy)

Food and Chemical Toxicology

Volumn 47, Issue 2, 2009, Pages 321-327

  Naccari, C ^a   Galceran, M T ^b   Moyano, E ^b   Cristani, M ^a   Siracusa, L ^c   Trombetta, D ^a  

^a UNIVERSITY OF MESSINA   (Italy)

^b UNIVERSITY OF BARCELONA   (Spain)

^c CNR   (Italy)

Author keywords

"Provola" cheese; Buffered smoke; Calabria; Heterocyclic aromatic amines

Indexed keywords

AROMATIC AMINE; CARCINOGEN; HETEROCYCLIC AMINE; MUTAGENIC AGENT;

ARTICLE; BUFFERED SMOKE; CHEESE; CHEMICAL STRUCTURE; COOKING; DAIRY PRODUCT; FLUORESCENCE; FOOD ANALYSIS; HEATING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; QUANTITATIVE ANALYSIS; SMOKE; TEMPERATURE;

AMINES; CARCINOGENS; CHEESE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CHROMATOGRAPHY, THIN LAYER; CYCLIZATION; FOOD CONTAMINATION; HETEROCYCLIC COMPOUNDS; ITALY; SMOKE;

EID: 58249125758     PISSN: 02786915     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fct.2008.11.018     Document Type: Article

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