Evaluation of Polycyclic Aromatic Hydrocarbons (PAHs) in Pork Meat Cooked with Two Different Methods

During domestic grilling, polycyclic aromatic hydrocarbons (PAHs), which include genotoxic and carcinogenic compounds, can be produced as a result of fat pyrolysis, leakage of cellular juices onto the heat source, and incomplete combustion of fuel. This study aimed to assess the formation of PAHs in...

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Bibliografiske detaljer

Principais autores:	Chiara Conchione, Silvia Socal, Laura Barp, Sabrina Moret
Format:	Artigo
Sprog:	Inglês
Udgivet:	MDPI AG 2025-04-01
Serier:	Molecules
Fag:	polycyclic aromatic hydrocarbons (PAHs) microwave-assisted saponification (MAS) ultra-high-performance liquid chromatography with spectrofluorometric detection (UHPLC-FLD) grilled meat cooking methods
Online adgang:	https://www.mdpi.com/1420-3049/30/9/1886
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