Gas- and Particle-Phase Amide Emissions from Cooking: Mechanisms and Air Quality Impacts.
Sign Up to like & getrecommendations! Published in 2022 at "Environmental science & technology"
DOI: 10.1021/acs.est.2c01409
Abstract: The high-temperature cooking of protein-rich foods represents an important but poorly constrained source of nitrogen-containing gases and particles to indoor and outdoor atmospheres. For example, panfrying meat may form and emit these nitrogen-containing compounds through… read more here.
Keywords: gas; particle phase; gas particle; emissions cooking ... See more keywords
Investigating measurements of fine particle (PM2.5 ) emissions from the cooking of meals and mitigating exposure using a cooker hood.
Sign Up to like & getrecommendations! Published in 2019 at "Indoor air"
DOI: 10.1111/ina.12542
Abstract: There is growing awareness that indoor exposure to particulate matter with diameter ≤ 2.5 μm (PM2.5 ) is associated with an increased risk of adverse health effects. Cooking is a key indoor source of PM2.5 and an activity… read more here.
Keywords: emissions cooking; pm2; emission rates; using cooker ... See more keywords