Exposure to mutagenic aldehydes and particulate matter during panfrying of beefsteak with margarine, rapeseed oil, olive oil or soybean oil

Annals of Occupational Hygiene

Volumn 52, Issue 8, 2008, Pages 739-745

  Sjaastad, Ann Kristin ^a   Svendsen, Kristin ^a  

^a NORWEGIAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Norway)

Author keywords

Aldehydes; Cooking fumes; Cooking oil; Margarine; trans,trans 2,4 decadienal

Indexed keywords

BREATHING ZONES; COOKING FUMES; COOKING OIL; EXPOSURE LEVELS; MARGARINE; OLIVE OIL; PARTICULATE MATTERS; RAPE SEED OIL; SIZE FRACTIONS; SOYBEAN OIL; TRANS,TRANS-2,4-DECADIENAL; VIRGIN OLIVE OIL;

ALDEHYDES; VEGETABLE OILS;

ORGANIC COMPOUNDS;

ALDEHYDE; MARGARINE; MUTAGENIC AGENT; OLIVE OIL; RAPESEED OIL; SOYBEAN OIL;

AEROSOL; ARTICLE; BEEF; CONTROLLED STUDY; EXPOSURE VARIABLE; FRYING; FUME; INHALATION; PARTICULATE MATTER; PRIORITY JOURNAL;

AEROSOLS; AIR POLLUTANTS; ALDEHYDES; ANIMALS; CATTLE; COOKING; DIETARY FATS, UNSATURATED; ENVIRONMENTAL MONITORING; HOT TEMPERATURE; HUMANS; INHALATION EXPOSURE; LINEAR MODELS; MARGARINE; MEAT; MUTAGENS; PARTICLE SIZE; PARTICULATE MATTER; PLANT OILS; SOYBEAN OIL; VOLATILIZATION;

EID: 60249092252     PISSN: 00034878     EISSN: 14753162     Source Type: Journal    
DOI: 10.1093/annhyg/men060     Document Type: Article

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