The Effect of Fatty Acids and Meat Oils Combustion on PAH Formation in Smoke during Grilling Process
Background: Oil droplets from foods can cause the formation of Polycyclic Aromatic Hydrocarbons (PAHs) in smoke and contaminate grilled food. The aim of this research was to examine the effect of the number of carbon atoms, degree of double bonds, and types of fatty acids on the formation of PAHs in...
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| Principais autores: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Shahid Sadoughi University of Medical Sciences
2023-09-01
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| Colecção: | Journal of Food Quality and Hazards Control |
| Assuntos: | |
| Acesso em linha: | http://jfqhc.ssu.ac.ir/article-1-1071-en.pdf |
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