Polycyclic aromatic hydrocarbons in smoked dry fermented sausages with protected designation of origin <i>Petrovská klobása</i> from Serbia
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چکیده
منابع مشابه
Polycyclic aromatic hydrocarbons in smoked cheese
BACKGROUND: Polycyclic aromatic hydrocarbons (PAHs) represent a group of organic compounds containing two or more aromatic rings. Their control in the human food chain is required due to the mutagenic and carcinogenic potential, exhibited in vertebrates. In the present study, the occurrence of PAHs in 36 cheeses smoked by various processes was investigated. RESULTS: PAH concentrations (sum of 1...
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The contents of polycyclic aromatic hydrocarbons (PAH) and phenolic substances in mini-salamis were investigated depending on cold smoking conditions (smouldering smoke). Three different smoke densities (light, medium, and intensive smoke) and ventilator velocities (750, 1500, and 3000 rpm) as well as wood chips of four different moisture contents (12%, 19%, 24%, and 30%) were tested in a total...
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متن کاملPolycyclic aromatic hydrocarbons in carcinogenesis.
A symposium on "Polycyclic Aromatic Hydrocarbons (PAHs) in Carcinogenesis" was presented at the third International Congress of Pathophysiology held in Lathi, Finland, 28 June-3 July 1998. The congress was also sponsored by the International Union of Biological Sciences and the International Society of Free Radical Research. Institutional support for the symposium included the Electric Power Re...
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ژورنال
عنوان ژورنال: Macedonian Journal of Chemistry and Chemical Engineering
سال: 2014
ISSN: 1857-5625,1857-5552
DOI: 10.20450/mjcce.2014.358