Polycyclic aromatic hydrocarbons in the bakery chain

Food Chemistry

Volumn 141, Issue 1, 2013, Pages 1-9

  Ciecierska, M ^a   Obiedzinski M W ^a  

^a WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Bakery chain; GC MS; HPLC FLD DAD; PAHs; Risk assessment

Indexed keywords

AROMATIC COMPOUNDS; AROMATIC HYDROCARBONS; BAKERY PRODUCTS; CEREAL PRODUCTS; CHAINS; CHROMATOGRAPHY; FOOD PRODUCTS; GAS CHROMATOGRAPHY; HIGH PRESSURE LIQUID CHROMATOGRAPHY; HYDROCARBONS; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; RISK ASSESSMENT;

BAKING TEMPERATURE; CONSUMER HEALTHS; CONTAMINATION LEVELS; DIETARY EXPOSURE; DIODE ARRAY DETECTORS; GC/MS; HPLC-FLD; TOTAL CONTENT;

POLYCYCLIC AROMATIC HYDROCARBONS;

POLYCYCLIC AROMATIC HYDROCARBON;

ARTICLE; BRAN; BREAD; BREAD BAKING; COOKING; FLOUR; FOOD PROCESSING; GRAIN; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS FRAGMENTOGRAPHY; TEMPERATURE;

EID: 84877019785     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.03.006     Document Type: Article

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