The formation of polycyclic hydrocarbons during smoking process of cheese

Please use this identifier to cite or link to this item: http://hdl.handle.net/11452/23982

Title:	The formation of polycyclic hydrocarbons during smoking process of cheese
Authors:	Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü. 0000-0002-8482-5055 0000-0003-2225-7993 Özcan, Tülay Akpınar, Arzu Bayizit Irmak, Oya Şahin Yılmaz, Lütfiye Ersan AAG-8194-2021 AAG-8219-2021 O-4644-2019 AAF-3213-2020 25926089700 12545580300 36562689900 35750795400
Keywords:	Agriculture Cheese Smoking process Polycyclic hydrocarbons Polynuclear aromatic-hydrocarbons Smoked meat-products Liquid smoke Foods Diet Benzopyrene Contamination Flavorings Pahs Fish
Issue Date:	2011
Publisher:	Croatian Dairy Union
Citation:	Özcan, T. vd. (2011). "The formation of polycyclic hydrocarbons during smoking process of cheese". Mljekarstvo, 61(3), 193-198.
Abstract:	The smoking process determines the characteristic flavour, odour, colour and texture of several cheese varieties. Some smoke compounds are known to have bacteriostatic and antioxidant effects, and may act as preservatives. Smoked cheese is appreciated by consumers due to its sensorial properties. However, with smoking process there is a risk of formation of toxic polycyclic aromatic hydrocarbons (PAHs). This review emphasises the occurrence of polycyclic hydrocarbons on smoked cheeses and their health impacts.
URI:	https://hrcak.srce.hr/file/106414 http://hdl.handle.net/11452/23982
ISSN:	0026-704X
Appears in Collections:	Scopus Web of Science

Files in This Item:

There are no files associated with this item.

DSpace JSPUI