1. Açık Erişim@BUU
  2. İndeksli Yayınlar
  3. Web of Science
Please use this identifier to cite or link to this item: http://hdl.handle.net/11452/23982
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dc.date.accessioned2022-01-11T06:11:41Z-
dc.date.available2022-01-11T06:11:41Z-
dc.date.issued2011-
dc.identifier.citationÖzcan, T. vd. (2011). "The formation of polycyclic hydrocarbons during smoking process of cheese". Mljekarstvo, 61(3), 193-198.en_US
dc.identifier.issn0026-704X-
dc.identifier.urihttps://hrcak.srce.hr/file/106414-
dc.identifier.urihttp://hdl.handle.net/11452/23982-
dc.description.abstractThe 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.en_US
dc.language.isoenen_US
dc.publisherCroatian Dairy Unionen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAgricultureen_US
dc.subjectCheeseen_US
dc.subjectSmoking processen_US
dc.subjectPolycyclic hydrocarbonsen_US
dc.subjectPolynuclear aromatic-hydrocarbonsen_US
dc.subjectSmoked meat-productsen_US
dc.subjectLiquid smokeen_US
dc.subjectFoodsen_US
dc.subjectDieten_US
dc.subjectBenzopyreneen_US
dc.subjectContaminationen_US
dc.subjectFlavoringsen_US
dc.subjectPahsen_US
dc.subjectFishen_US
dc.titleThe formation of polycyclic hydrocarbons during smoking process of cheeseen_US
dc.typeReviewen_US
dc.identifier.wos000295769200001tr_TR
dc.identifier.scopus2-s2.0-80052813076tr_TR
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.contributor.departmentUludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.tr_TR
dc.contributor.orcid0000-0002-8482-5055tr_TR
dc.contributor.orcid0000-0003-2225-7993tr_TR
dc.identifier.startpage193tr_TR
dc.identifier.endpage198tr_TR
dc.identifier.volume61tr_TR
dc.identifier.issue3tr_TR
dc.relation.journalMljekarstvoen_US
dc.contributor.buuauthorÖzcan, Tülay-
dc.contributor.buuauthorAkpınar, Arzu Bayizit-
dc.contributor.buuauthorIrmak, Oya Şahin-
dc.contributor.buuauthorYılmaz, Lütfiye Ersan-
dc.contributor.researcheridAAG-8194-2021tr_TR
dc.contributor.researcheridAAG-8219-2021tr_TR
dc.contributor.researcheridO-4644-2019tr_TR
dc.contributor.researcheridAAF-3213-2020tr_TR
dc.subject.wosAgriculture, dairy & animal scienceen_US
dc.indexed.wosSCIEen_US
dc.indexed.scopusScopusen_US
dc.contributor.scopusid25926089700tr_TR
dc.contributor.scopusid12545580300tr_TR
dc.contributor.scopusid36562689900tr_TR
dc.contributor.scopusid35750795400tr_TR
dc.subject.scopusBenzo(B)Fluoranthene; Chrysenes; Polycyclic Aromatic Hydrocarbonsen_US
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