Article ID Journal Published Year Pages File Type
10895172 Trends in Food Science & Technology 2012 12 Pages PDF
Abstract
► Eleven smoke flavourings were evaluated for their safe use in and on food. ► Eight smoke flavourings were found to be of safety concern due to too high use levels. ► Genotoxicity was not observed in vivo. ► The levels of two PAHs were for all smoke flavours below the legal limits. ► Manufacturing process and starting material seem to influence the toxicological results.
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Authors
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