Polycyclic aromatic hydrocarbons (PAHs) with high carcinogenicity and mutagenicity may be
generated in roast duck during high-temperature roasting. Natural extracts with antioxidant …

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

Polycyclic aromatic hydrocarbons (PAHs) are discovered in many common foods and
showed potential risks to human health and green tea (GT) extracts have been reported to …

Polycyclic aromatic hydrocarbons (PAHs) widely exist in food, which potentially harm human
health. This study compared the effect of apple polyphenol (AP) and three antioxidants …

Objective The inhibitory effects of dietary antioxidants, diallyl disulfide (DADS) and
quercetin, in marinade were investigated on the formation of carcinogenic polycyclic …

Organic macromolecules form carcinogenic and toxic substances such as polycyclic
aromatic hydrocarbons (PAHs) under high temperature baking. Thus, this study investigated …

Coriander (Coriandrum sativum L.) is recognized for its antioxidant property, as a kind of
natural phenolic-rich ingredient. Polycyclic aromatic hydrocarbons (PAHs) present a class of …

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 …

Abstract Effects of marinades prepared from green tea, white tea, yellow tea, oolong tea,
dark tea, and black tea (coded GT, WT, YT, OT, DT, and BT, respectively) on the formation of …

Peking duck is one of the most well-known Chinese dishes. GC–MS analysis revealed that,
either benzo (a) pyrene alone, or the total amount of major PAHs with carcinogenic potential …