Article ID Journal Published Year Pages File Type
5852898 Food and Chemical Toxicology 2012 7 Pages PDF
Abstract
► Influence of charcoal type on HAs and PAHs formation. ► Coconut shell charcoal is safer to grill fatty muscle foods. ► Continuous barbecuing with the same charcoal increases HAs and PAHs formation. ► High intake of HAs and PAHs is obtained from a single meal of barbecued meat or fish.
Keywords
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Preview
Effect of charcoal types and grilling conditions on formation of heterocyclic aromatic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) in grilled muscle foods
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