Effect of charcoal types and grilling conditions on formation of heterocyclic aromatic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) in grilled muscle foods

Food and Chemical Toxicology

Volumn 50, Issue 6, 2012, Pages 2128-2134

  Viegas, O ^a,b   Novo, P ^a   Pinto, E ^a   Pinho, O ^a,b   Ferreira, I M P L V O ^a  

^a Campus Universitário de Santiago   (Portugal)

^b UNIVERSITY OF PORTO   (Portugal)

Author keywords

Coconut shell charcoal; Grilled muscle foods; Heterocyclic aromatic amines; Polycyclic aromatic hydrocarbons

Indexed keywords

AROMATIC AMINE; CHARCOAL; COCONUT SHELL CHARCOAL; POLYCYCLIC AROMATIC HYDROCARBON; UNCLASSIFIED DRUG; WOOD CHARCOAL;

ARTICLE; BEEF; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; COOKING; FOOD ANALYSIS; GRILLING; INTERMETHOD COMPARISON; MUTAGEN TESTING; QUANTITATIVE ANALYSIS; SALMON;

ANIMALS; CARCINOGENS; CATTLE; CHARCOAL; CHICKENS; COCOS; COOKING; FISHES; HETEROCYCLIC COMPOUNDS; HOT TEMPERATURE; INDICATORS AND REAGENTS; MEAT; MOLECULAR WEIGHT; MUSCLE, SKELETAL; POLYCYCLIC HYDROCARBONS, AROMATIC; REFERENCE STANDARDS; SALMON; SALMONIDAE; TEMPERATURE; WOOD;

EID: 84860221992     PISSN: 02786915     EISSN: 18736351     Source Type: Journal    
DOI: 10.1016/j.fct.2012.03.051     Document Type: Article

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