Effect of charcoal type on the formation of polycyclic aromatic hydrocarbons in grilled meats.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.128453
Abstract: The effect of grilling using three charcoal types (white, black, and extruded charcoal) on the formation of 16 polycyclic aromatic hydrocarbons (PAHs) in three types of meat (beef loin, pork belly, and chicken thigh) was… read more here.
Keywords: formation polycyclic; aromatic hydrocarbons; formation; effect ... See more keywords
Effects of Phenolic Acid Marinades on the Formation of Polycyclic Aromatic Hydrocarbons in Charcoal-Grilled Chicken Wings.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of food protection"
DOI: 10.4315/0362-028x.jfp-18-420
Abstract: HIGHLIGHTS PAH formation was more affected by marinating than by changing the grilling temperature. Inhibitory effects grew as the concentration of phenolic marinade increased within limits. The antiradical activity and the inhibition of PAHs formation… read more here.
Keywords: phenolic acid; formation polycyclic; effects phenolic; marinades formation ... See more keywords