Effect of beer marinades on formation of polycyclic aromatic hydrocarbons in charcoal-grilled pork

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 12, 2014, Pages 2638-2643

  Viegas, Olga ^a   Yebra Pimentel, Iria ^b   Martínez Carballo, Elena ^b   Simal Gandara, Jesus ^b   Ferreira, Isabel M P L V O ^a  

^a UNIVERSITY OF PORTO   (Portugal)

^b UNIVERSITY OF VIGO   (Spain)

Author keywords

antiradical activity; beer marinades; food chemistry; meat; polycyclic aromatic hydrocarbons

Indexed keywords

CHARCOAL; CHEMICAL CONTAMINATION; MEATS; POLYCYCLIC AROMATIC HYDROCARBONS; AROMATIC COMPOUNDS; AROMATIC HYDROCARBONS; AROMATIZATION; BEER; HYDROCARBONS;

ANTIRADICAL ACTIVITIES; CARCINOGENIC POTENCY; FOOD CHEMISTRY; INHIBITORY EFFECT; MITIGATION STRATEGY; POLYCYCLIC AROMATIC HYDROCARBONS (PAHS); RADICAL-SCAVENGING ACTIVITIES; SCAVENGING ACTIVITIES; RADICAL SCAVENGING ACTIVITY;

BEER; POLYCYCLIC AROMATIC HYDROCARBONS;

ANTIOXIDANT; CARCINOGEN; CHARCOAL; POLYCYCLIC AROMATIC HYDROCARBON;

ANIMAL; ARTICLE; BEER; CHEMISTRY; COOKING; EQUIPMENT; EVALUATION STUDY; FOOD HANDLING; HEAT; MEAT; METHODOLOGY; SWINE;

ANIMALS; ANTIOXIDANTS; BEER; CARCINOGENS; CHARCOAL; COOKING; FOOD HANDLING; HOT TEMPERATURE; MEAT; POLYCYCLIC HYDROCARBONS, AROMATIC; SWINE;

EID: 84896930954     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf404966w     Document Type: Article

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