Polycyclic aromatic hydrocarbons' formation and occurrence in processed food

Food Chemistry

Volumn 199, Issue , 2016, Pages 768-781

  Singh, Lochan ^a   Varshney, Jay G ^a   Agarwal, Tripti ^a  

^a NATIONAL INSTITUTE OF FOOD TECHNOLOGY ENTREPRENEURSHIP AND MANAGEMENT   (India)

Author keywords

Food processing; Human health; Polycyclic aromatic hydrocarbons (PAHs)

Indexed keywords

AROMATIC COMPOUNDS; AROMATIC HYDROCARBONS; AROMATIZATION; COOKING; FOOD PROCESSING; FOOD STORAGE; FUEL STORAGE; HYDROCARBONS; INFRARED DRYING; POLYCYCLIC AROMATIC HYDROCARBONS; PROCESSED FOODS; THERMAL PROCESSING (FOODS);

COOKING PROCESS; DIETARY INTAKES; FORMATION MECHANISM; FUTURE PROSPECTS; HUMAN HEALTH; MEAT PRODUCTS; POLYCYCLIC AROMATIC HYDROCARBONS (PAHS); PROCESSING TECHNIQUE;

CHEMICAL CONTAMINATION;

BEVERAGE; CONTAMINATION; COOKING; DIETARY INTAKE; HEAT; HEATING; INFRARED RADIATION; MEAT; NUT; SMOKING; STORAGE; ANALYSIS; CHEMISTRY; FOOD CONTAMINATION; FOOD HANDLING; HUMAN; PROCEDURES;

POLYCYCLIC AROMATIC HYDROCARBON;

FOOD CONTAMINATION; FOOD HANDLING; HUMANS; POLYCYCLIC HYDROCARBONS, AROMATIC;

EID: 84961336052     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.12.074     Document Type: Review

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