Investigation of Polycyclic Aromatic Hydrocarbons in Foods
Küçük Resim Yok
Tarih
2010
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Asian Journal Of Chemistry
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Polycyclic aromatic hydrocarbons (PAHs) also known as polycyclic organic matter or polynuclear aromatic hydrocarbons are a class of carcinogenic chemical compounds originating from incomplete combustion of organic matter and geochemical processes. Exposure to PAHs is a major concern for human health. Breathing the air near coal-tar, asphalt production or applications, cigarette smoke, wood smoke, vehicle exhausts, fumes from chimneys, inhalation of polluted air, eating grilled or charred meats, any food with PAHs deposited on them during growing or processing, with drinking water and coal-tar-containing medications are the main sources of PAH exposure. Under the guidance of the latest literatures, the emphasis in this review will be placed. on the general information about PAH compounds, contamination sources, human exposures, analytical methods and regulations.
Açıklama
Anahtar Kelimeler
Polycyclic aromatic hydrocarbons, Food, Contaminant, Benzo[a]pyrene, Consumer health
Kaynak
Asian Journal Of Chemistry
WoS Q Değeri
Q4
Scopus Q Değeri
Q4
Cilt
22
Sayı
8
