Benzo(a)pyrene penetration on a smoked meat product during smoking time

Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment

Volumn 31, Issue 10, 2014, Pages 1688-1698

  Ledesma, E ^a,b   Rendueles, M ^a   Diaz M ^a  

^a UNIVERSITY OF OVIEDO   (Spain)

^b Research Staff   (Spain)

Author keywords

benzo(a)pyrene (BaP); depth; moisture content; polycyclic aromatic hydrocarbons (PAHs); smoked meat product; smoking time

Indexed keywords

EXTRACTION; MEATS; MOISTURE; MOISTURE DETERMINATION; PHASE SEPARATION;

BENZO(A)PYRENE; DEPTH; POLYCYCLIC AROMATIC HYDROCARBONS (PAHS); SMOKED MEAT PRODUCTS; SMOKING TIME;

PYRENE;

BENZO[A]PYRENE; WATER; CARCINOGEN; SMOKE;

ARTICLE; COMBUSTION; EXTRACTION; FAT CONTENT; GEL PERMEATION CHROMATOGRAPHY; MASS FRAGMENTOGRAPHY; MEAT; MOISTURE; SMOKE; SMOKING; SOLID PHASE EXTRACTION; TIME; ULTRASOUND; WOOD; ABSORPTION; ADVERSE EFFECTS; ANALYSIS; ANIMAL; CHEMISTRY; DIET; ETHNOLOGY; FOOD CONTAMINATION; FOOD PRESERVATION; ISOLATION AND PURIFICATION; PIG; PREVENTION AND CONTROL; REPRODUCIBILITY; SPAIN; SURFACE PROPERTY;

ABSORPTION, PHYSICOCHEMICAL; ANALYTIC SAMPLE PREPARATION METHODS; ANIMALS; BENZO(A)PYRENE; CARCINOGENS, ENVIRONMENTAL; DIET; FOOD CONTAMINATION; FOOD PRESERVATION; FOOD, PRESERVED; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; MEAT PRODUCTS; REPRODUCIBILITY OF RESULTS; SMOKE; SOLID PHASE EXTRACTION; SONICATION; SPAIN; SURFACE PROPERTIES; SUS SCROFA; TIME FACTORS; WATER;

EID: 84908219141     PISSN: 19440049     EISSN: 19440057     Source Type: Journal    
DOI: 10.1080/19440049.2014.949875     Document Type: Article

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