The effects of various processing methods, steaming, roasting, smoking, charcoal grilling,
and liquid smoke flavoring (LSF), on the formation of polycyclic aromatic hydrocarbons …

The objectives of this research were to develop a method for the determination of 16
polycyclic aromatic hydrocarbons (PAHs) in poultry meat by combining the quick, easy …

The influence of a variety of cooking methods (poaching, boiling, grilling (charcoal or gas)),
frying (pan, deep frying, and stir frying) with a variety of oils (vegetable oil, extra virgin olive …

This research was carried out to threw the light on formation of polycyclic aromatic
hydrocarbons (PAHs) in the cooked chicken meat as affected by the household common …

The effect of grilling using three charcoal types (white, black, and extruded charcoal) on the
formation of 16 polycyclic aromatic hydrocarbons (PAHs) in three types of meat (beef loin …

The effects of oil types and the pH of marinade were investigated on the formation of
carcinogenic polycyclic aromatic hydrocarbons (EPA priority 16 PAHs) in grilled chicken …

Polycyclic aromatic hydrocarbons (PAHs) represent an important pollutant in foods and/or
the environment. This study aimed to determine the PAH contents in sugar-smoked meat by …

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 …

The influence of the wood used for the smoking of meat on the formation of polycyclic
aromatic hydrocarbons (PAH) has been studied. Ten types of wood and charcoal were used …

Polycyclic aromatic hydrocarbons (PAHs) are chemicals formed when muscle meat is
cooked using high-temperature methods, such as grilling directly over an open flame. PAHs …