| Autor: |
ȘOIMUȘAN, Ioana Roxana, LONGODOR, Adina Lia, MASTAN, Oana Andreea, LADOȘI, Daniela, COROIAN, Aurelia |
| Předmět: |
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| Zdroj: |
Scientific Papers. Series D. Animal Science; 2024, Vol. 67 Issue 1, p576-583, 8p |
| Abstrakt: |
The presence of smoke when smoking cheeses can have negative effects on the health of consumers. Polycyclic Aromatic Hydrocarbons (PAH) result from pyrolysis processes as well as incomplete combustion without organic sources. The factors that influence the concentration of PAH in cheeses are: temperature, moisture content, type of wood used in the smoking process, origin of the raw material (cow's milk, sheep's milk). The main PAH compound that specifies their presence in food products is benzo[a]pyrene. The interest directed at them is due to the carcinogenic and mutagenic effects they have on human well-being. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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