Polycyklické aromatické uhlovodíky v uzených sýrech

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F05%3A13349" target="_blank" >RIV/60460709:41210/05:13349 - isvavai.cz</a>

Výsledek na webu

—

DOI - Digital Object Identifier

—

Jazyk výsledku

angličtina

Název v původním jazyce

Polycyclic aromatic hydrocarbons in smoked cheese

Popis výsledku v původním jazyce

Polycyclic aromatic hydrocarbons (PAHs) represent a group of ubiquitous environmental contaminants originating from various emission sources. Their control in a human food chain is required due to the mutagenic and carcinogenic potential of some PAHs, exhibited in vertebrates. Contamination of foods by PAHs may also result from some processing - cooking practices such as smoking, grilling, roasting etc. The traditional processes of smoking, in which smoke comes in to direct contact with food, can causethe dangerous PAH contamination, if carried out under noncontrolled conditions. To minimize PAHs contamination, the use of smoking flavor agents is becoming frequent to aromatize food products. In presented study we have investigated occurrence of PAHs (especially those classified as ?B2-probable human carcinogens? by EPA) in cheese samples smoked by various processes including ?home? smoking.

Název v anglickém jazyce

Polycyclic aromatic hydrocarbons in smoked cheese

Popis výsledku anglicky

Polycyclic aromatic hydrocarbons (PAHs) represent a group of ubiquitous environmental contaminants originating from various emission sources. Their control in a human food chain is required due to the mutagenic and carcinogenic potential of some PAHs, exhibited in vertebrates. Contamination of foods by PAHs may also result from some processing - cooking practices such as smoking, grilling, roasting etc. The traditional processes of smoking, in which smoke comes in to direct contact with food, can causethe dangerous PAH contamination, if carried out under noncontrolled conditions. To minimize PAHs contamination, the use of smoking flavor agents is becoming frequent to aromatize food products. In presented study we have investigated occurrence of PAHs (especially those classified as ?B2-probable human carcinogens? by EPA) in cheese samples smoked by various processes including ?home? smoking.

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

—

Projekt

—

Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2005

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

Book of Abstracts, 2nd International symposium on Recent Advances in Food Analysis

ISBN

80-7080-578-1

ISSN

—

e-ISSN

—

Počet stran výsledku

1

Strana od-do

140-140

Název nakladatele

VŠCHT Praha

Místo vydání

Praha

Místo konání akce

Praha

Datum konání akce

2. 11. 2005

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

—