Concentrations and dietary exposure to polycyclic aromatic hydrocarbons (PAHs) from grilled and smoked foods
Tóm tắt
Từ khóa
Tài liệu tham khảo
Agerstad, 2005, Review genotoxicity of heat-processed foods, Mutation Research, 574, 156, 10.1016/j.mrfmmm.2005.01.030
Akpambanga, 2009, Determination of polycyclic aromatic hydrocarbons (PAHs) in commonly consumed Nigerian smoked/grilled fish and meat, Food Additives and Contaminants, 26, 1096, 10.1080/02652030902855406
Al-Hooti, 2010
Al-Muqbil, M. (2008). Estimation of polycyclic aromatic hydrocarbons (PAHs) in cooked chicken meat. Master thesis, King Saud University, Riyadh, Saudi Arabia. Available on http://colleges.ksu.edu.sa/FoodsAndAgriculture/FoodNutrionSciences/Pages/MSFSB.aspx.
Alomirah, 2009, Dietary exposure to polycyclic aromatic hydrocarbons from commercially important seafood of the Arabian Gulf, Journal of Food Agriculture and Environment, 7, 9
Alomirah, 2010, Benzo[a]pyrene and total polycyclic aromatic hydrocarbons (PAHs) levels in vegetable oils and fats do not reflect the occurrence of the eight genotoxic PAHs, Food Additives and Contaminants, 27, 869, 10.1080/19440040903493793
Alsadhan, A. (2000). Effect of traditional cooking methods on the formation of polycyclic aromatic hydrocarbons "PAH" on goat meat. Master Thesis, King Saud University, Riyadh, Saudi Arabia. Available on http://colleges.ksu.edu.sa/FoodsAndAgriculture/FoodNutrionSciences/Pages/MSFSB.aspx.
Bartle, 1991, Analysis and occurrence of PAHs in food, 41
2004
Chen, 1997, Formation of PAHs during processing of duck meat, Journal of Agricultural and Food Chemistry, 45, 1394, 10.1021/jf9606363
De Vos, 1990, Polycyclic aromatic hydrocarbons in Dutch total diet samples (1984–1986), Food and Chemical Toxicology, 28, 263, 10.1016/0278-6915(90)90038-O
Dyremark, 1995, PAH emissions from charcoal grilling, Atmospheric Environment, 13, 1553, 10.1016/1352-2310(94)00357-Q
El-Saeid, 2010, Levels of class 2A and 2B polynuclear hydrocarbons in different barbecued meat by microwave assisted extraction coupled with gas chromatography/ mass spectrometry, American–Eurasian Journal of Agricultural & Environmental Sciences, 8, 305
2006, Setting maximum levels for certain contaminants in foodstuffs, Official Journal of the European Union, L364/5
European Commission Scientific Committee on Foods (2002). Opinion of the scientific committee on food on the risks to human health of polycyclic aromatic hydrocarbons in food expressed on fourth December 2002. Brussels, European Commission, health and consumer Protection Directorate-general, 2002 (document SCF/CS/CNTM/PAH/29 Final. Available on (http://europa.eu.int/comm/food/fs/sc/scf/outcome_en.html).
2008, Scientific opinion of the panel on contaminants in the food chain on a request from the European commission on polycyclic aromatic hydrocarbons in food, The EFSA Journal, 724, 1
1991, Evaluation of certain food additives and contaminants, Vol. 28
2005
Farhadian, 2010, Determination of polycyclic aromatic hydrocarbons in grilled meat, Food Control, 21, 606, 10.1016/j.foodcont.2009.09.002
Farhadian, 2011, Effects of meat preheating and wrapping on the levels of polycyclic aromatic hydrocarbons in charcoal-grilled meat, Food Chemistry, 124, 141, 10.1016/j.foodchem.2010.05.116
Ferrarese, 2008, Remediation of PAH contaminated sediments by chemical oxidation, Journal of Hazardous Materials, 152, 128, 10.1016/j.jhazmat.2007.06.080
Fromberg, 2007, Analysis of polycyclic aromatic hydrocarbons in vegetable oils combining gel permeation chromatography with solid-phase extraction clean-up, Food Additives and Contaminants, 24, 758, 10.1080/02652030601150505
Grimmer, 1975, Polycyclic aromatic hydrocarbons profile analysis of high-protein foods, oils and fats by gas chromatography, Journal of AOAC International, 58, 725, 10.1093/jaoac/58.4.725
Guillén, 2003, Polycyclic aromatic hydrocarbons in divers foods, 175
Kazerouni, 2001, Analysis of 200 food items for benzo[a]pyrene and estimation of its intake in an epidemiologic study, Food and Chemical Toxicology, 39, 423, 10.1016/S0278-6915(00)00158-7
Knize, 1999, Food heating and the formation of heterocyclic aromatic amine and PAH mutagens/carcinogens, 179
Lijinsky, 1991, The formation and occurrence of polynuclear aromatic hydrocarbons associated with food, Mutation Research, 259, 251, 10.1016/0165-1218(91)90121-2
Llobet, 2006, Exposure to polycyclic aromatic hydrocarbons of edible marine species in Catalonia, Spain, Journal of Food Protection, 69, 2493, 10.4315/0362-028X-69.10.2493
Lodovici, 1995, Polycyclic aromatic hydrocarbon contamination in the Italian diet, Food Additives and Contaminants, 12, 703, 10.1080/02652039509374360
Martí-Cid, 2008, Evolution of the dietary exposure to polycyclic aromatic hydrocarbons in Catalonia, Spain, Food and Chemical Toxicology, 46, 3163, 10.1016/j.fct.2008.07.002
Martorell, 2010, Polycyclic aromatic hydrocarbons (PAH) in foods and estimated PAH intake by the population of Catalonia, Spain, temporal trend, Environment International, 36, 424, 10.1016/j.envint.2010.03.003
Moret, 2005, Polycyclic aromatic hydrocarbons in vegetable oils from canned foods, European Journal of Lipid Science and Technology, 107, 488, 10.1002/ejlt.200501060
Mottier, 2000, Quantitative determination of polycyclic aromatic hydrocarbons in barbecued meat sausages by gas chromatography coupled to mass spectrometry, Journal of Agricultural and Food Chemistry, 48, 1160, 10.1021/jf991205y
Nisbet, 1992, Toxic equivalency factor (TEFs) for polycyclic aromatic hydrocarbons (PAHs), Regulatory Toxicology and Pharmacology, 16, 290, 10.1016/0273-2300(92)90009-X
Panalaks, 1976, Determination and identification of polycyclic aromatic hydrocarbons in smoked and charcoal-broiled food products by high pressure liquid chromatography and gas chromatography, Journal of Environmental Science and Health, 11, 299, 10.1080/03601237609372045
Perelló, 2009, Concentrations of polybrominated diphenyl ethers, hexachlorobenzene and polycyclic aromatic hydrocarbons in various foodstuffs before and after cooking, Food and Chemical Toxicology, 47, 709, 10.1016/j.fct.2008.12.030
Perugini, 2007, Polycyclic aromatic hydrocarbons in marine organisms from the Adriatic Sea, Italy, Chemosphere, 66, 1904, 10.1016/j.chemosphere.2006.07.079
Reinik, 2007, Polycyclic aromatic hydrocarbons (PAHs) in meat products and estimated PAH intake by children and the general population in Estonia, Food Additives and Contaminants, 24, 429, 10.1080/02652030601182862
Saint-Aubert, 1992, Evaluation of the induction of polycyclic aromatic hydrocarbons (PAH) by cooking on two geometrically different types of barbeque, Journal of Food Composition and Analysis, 5, 257, 10.1016/0889-1575(92)90045-L
Stumpe-Viksna, 2008, Polycyclic aromatic hydrocarbons in meat smoked with different types of wood, Food Chemistry, 110, 794, 10.1016/j.foodchem.2008.03.004
Wenzl, 2006, Analytical methods for polycyclic aromatic hydrocarbons (PAHs) in food and the environment needed for new food legislation in the European Union, Trends in Analytical Chemistry, 25, 716, 10.1016/j.trac.2006.05.010
1998
Wu, 1997, Determination of PAHs in Rougan, a traditional Chinese barbecued food, by capillary gas chromatography, Environmental Monitoring and Assessment, 44, 577, 10.1023/A:1005748017025