Cooking process: A new source of unintentionally produced dioxins?

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 10, 2011, Pages 5444-5449

  Wu, Jiajia ^a   Dong, Shujun ^a   Liu, Guorui ^a   Zhang, Bing ^a   Zheng, Minghui ^a  

^a RESEARCH CENTER FOR ECO ENVIRONMENTAL SCIENCES   (China)

Author keywords

Cooking process; Dioxins; Food; Organic chlorine containing flavoring

Indexed keywords

COOKING PROCESS; DIOXIN FORMATION; DIOXINS; FOOD; GASPHASE; HIGH TEMPERATURE; HUMAN EXPOSURE RISKS; LIQUID PHASIS; NEW SOURCES; ORGANIC CHLORIDES; ORGANIC CHLORINE; ORGANIC CHLORINE-CONTAINING FLAVORING;

CHEMICAL CONTAMINATION; CHLORINE; CHLORINE COMPOUNDS; GASES; LIQUIDS; ORGANIC POLLUTANTS; VENTILATION;

THERMAL PROCESSING (FOODS);

CHLORINE; DIOXIN; FLAVORING AGENT; SOYBEAN OIL;

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; COOKING; FOOD CONTAMINATION; HEAT; MEAT; METHODOLOGY; SMOKE; SYNTHESIS;

ANIMALS; CATTLE; CHLORINE; COOKING; DIOXINS; FLAVORING AGENTS; FOOD CONTAMINATION; HOT TEMPERATURE; MEAT; SMOKE; SOYBEAN OIL;

EID: 79957943015     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf200216r     Document Type: Article

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