Evaluation of polycyclic aromatic hydrocarbons content in different stages of soybean oils processing

Food Chemistry

Volumn 135, Issue 3, 2012, Pages 937-942

  Rojo Camargo, Mônica C ^a   Antoniolli, Paula Ramos ^a   Vicente, Eduardo ^a  

^a INSTITUTO DE TECNOLOGIA DE ALIMENTOS   (Brazil)

Author keywords

Organic contaminants; PAHs; Polycyclic aromatic hydrocarbons; Soybean oil

Indexed keywords

MONITORING PROGRAMS; OIL PROCESSING; OIL SAMPLES; ORGANIC CONTAMINANT; PAHS; POLYCYCLIC AROMATIC HYDROCARBONS(PAHS); REFINING INDUSTRY; REFINING PROCESS; SOYBEAN OIL;

ACTIVATED CARBON; CHEMICAL CONTAMINATION; ODOR CONTROL; OILSEEDS; POLYCYCLIC AROMATIC HYDROCARBONS; VEGETABLE OILS;

REFINING;

POLYCYCLIC AROMATIC HYDROCARBON; SOYBEAN OIL;

ARTICLE; BLEACHING; BRAZIL; CONTENT ANALYSIS; DEODORIZATION; PLANT OIL PROCESSING; REDUCTION;

BRAZIL; FOOD CONTAMINATION; FOOD-PROCESSING INDUSTRY; POLYCYCLIC HYDROCARBONS, AROMATIC; SOYBEAN OIL; SOYBEANS;

GLYCINE MAX;

EID: 84865718283     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.06.031     Document Type: Article

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