About: Factors affecting elimination of polycyclic aromatic hydrocarbons from smoked meat foods and liquid smoke flavorings

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About: Factors affecting elimination of polycyclic aromatic hydrocarbons from smoked meat foods and liquid smoke flavorings Goto Sponge NotDistinct Permalink

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	This review deals with effects of environmental and physicochemical factors affecting polyaromatic hydrocarbon (PAH) elimination from smoked meat products and liquid smoke flavoring (LSF). In the introductory part, some essential information are aimed at principles of food smoking and PAH formation during smoke generation as a result of incomplete wood combustion. Also, an application of alternative technology for food aromatization using LSF is briefly mentioned. Similarly, latest European legislation, biological effects, and analytical aspects of PAHs are mentioned concisely. The main part is devoted to physicochemical factors affecting the PAH content in smoked meat products, such as light, additional cooking, and packaging, which are able to decrease considerably PAH content in some meat products. The most important effect on PAH concentration decrease in LSF has low-density polyethylene (LDPE) package due to sorption processes on a surface of the plastic with subsequent diffusion into the plastic This review deals with effects of environmental and physicochemical factors affecting polyaromatic hydrocarbon (PAH) elimination from smoked meat products and liquid smoke flavoring (LSF). In the introductory part, some essential information are aimed at principles of food smoking and PAH formation during smoke generation as a result of incomplete wood combustion. Also, an application of alternative technology for food aromatization using LSF is briefly mentioned. Similarly, latest European legislation, biological effects, and analytical aspects of PAHs are mentioned concisely. The main part is devoted to physicochemical factors affecting the PAH content in smoked meat products, such as light, additional cooking, and packaging, which are able to decrease considerably PAH content in some meat products. The most important effect on PAH concentration decrease in LSF has low-density polyethylene (LDPE) package due to sorption processes on a surface of the plastic with subsequent diffusion into the plastic (en)
Title	Factors affecting elimination of polycyclic aromatic hydrocarbons from smoked meat foods and liquid smoke flavorings Factors affecting elimination of polycyclic aromatic hydrocarbons from smoked meat foods and liquid smoke flavorings (en)
skos:prefLabel	Factors affecting elimination of polycyclic aromatic hydrocarbons from smoked meat foods and liquid smoke flavorings Factors affecting elimination of polycyclic aromatic hydrocarbons from smoked meat foods and liquid smoke flavorings (en)
skos:notation	RIV/00216305:26310/05:PU52731!RIV11-MSM-26310___
http://linked.open...avai/riv/aktivita	N V Z
http://linked.open...avai/riv/aktivity	N, V, Z(MSM 263100019)
http://linked.open...iv/cisloPeriodika	7
http://linked.open...vai/riv/dodaniDat	2011
http://linked.open...aciTvurceVysledku	Šimko, Peter
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Vysoké učení technické v Brně / Fakulta chemická
http://linked.open...dnocenehoVysledku	521327
http://linked.open...ai/riv/idVysledku	RIV/00216305:26310/05:PU52731
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	benzo(a)pyrene, liquid smoke flavorings, low-density polyethylene, polycyclic aromatic hydrocarbons, polyethylene terephthalate, smoked meat foods, review (en)
http://linked.open.../riv/klicoveSlovo	low-density polyethylene review polyethylene terephthalate polycyclic aromatic hydrocarbons benzo(a)pyrene liquid smoke flavorings smoked meat foods
http://linked.open...odStatuVydavatele	DE - Spolková republika Německo
http://linked.open...ontrolniKodProRIV	[DE1E948BD27D]
http://linked.open...i/riv/nazevZdroje	Molecular Nutrition & Food Research
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	1 (xsd:int)
http://linked.open...cetTvurcuVysledku	1 (xsd:int)
http://linked.open...UplatneniVysledku	2005
http://linked.open...v/svazekPeriodika	49
http://linked.open...iv/tvurceVysledku	Šimko, Peter
http://linked.open...n/vavai/riv/zamer	http://linked.opendata.cz/resource/domain/vavai/zamer/MSM%20263100019
issn	1613-4125
number of pages	11 (xsd:int)
http://localhost/t...ganizacniJednotka	26310

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