Investigation into the formation of PAHs in foods prepared in the home to determine the effects of frying, grilling, barbecuing, toasting and roasting

Food and Chemical Toxicology

Volumn 78, Issue , 2015, Pages 1-9

  Rose, Martin ^a   Holland, Joe ^a   Dowding, Alan ^b   Petch, Steve R G ^a   White, Shaun ^b   Fernandes, Alwyn ^a   Mortimer, David ^b  

^a FOOD AND ENVIRONMENT RESEARCH AGENCY   (United Kingdom)

^b FOOD STANDARDS AGENCY   (United Kingdom)

Author keywords

Barbecue; Benzo a pyrene; Cooking; Grill; Polycyclic aromatic hydrocarbons (PAHs); Risk assessment; Toast

Indexed keywords

5 METHYLCHRYSENE; ACENAPHTHENE DERIVATIVE; ACENAPHTHYLENE; ANTHANTHRENE; ANTHRACENE; BENZO[A]PYRENE; BENZO[B]FLUORANTHENE; BENZO[B]NAPHTHO[2,1 D]THIOPHENE; BENZO[C]FLUORENE; BENZO[E]PYRENE; BENZO[GHI]FLUORANTHENE; BENZO[GHI]PERYLENE; BENZO[J]FLUORANTHENE; BENZO[K]FLUORANTHENE; BENZ[A]ANTHRACENE; CHRYSENE; CORONENE; CYCLOPENTA[C,D]PYRENE; DIBENZO[A,E]PYRENE; DIBENZO[A,H]PYRENE; DIBENZO[A,I]PYRENE; DIBENZO[A,L]PYRENE; DIBENZ[AH]ANTHRACENE; FLUORANTHENE; FLUORENE; INDENO[1,2,3 CD]PYRENE; PHENANTHRENE; POLYCYCLIC AROMATIC HYDROCARBON; PYRENE; UNCLASSIFIED DRUG; CHARCOAL;

ARTICLE; BARBECUING; CHEMICAL ANALYSIS; CONCENTRATION (PARAMETERS); COOKING; DIETARY INTAKE; FOOD ANALYSIS; FOOD PROCESSING; FOOD QUALITY; FRYING; GRILLING; HAZARD ASSESSMENT; HEALTH HAZARD; MEAT; RISK ASSESSMENT; ROASTING; SEA FOOD; TOASTING; ANALYSIS; ANIMAL; BOVINE; FOOD CONTAMINATION; MASS FRAGMENTOGRAPHY; PROCEDURES; QUALITY CONTROL; RED MEAT; SALMONINE; WOOD;

ANIMALS; BENZO(A)PYRENE; CATTLE; CHARCOAL; COOKING; FOOD ANALYSIS; FOOD CONTAMINATION; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; POLYCYCLIC HYDROCARBONS, AROMATIC; QUALITY CONTROL; RED MEAT; SALMON; SEAFOOD; WOOD;

EID: 84922382285     PISSN: 02786915     EISSN: 18736351     Source Type: Journal    
DOI: 10.1016/j.fct.2014.12.018     Document Type: Article

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