Seminar Paper

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Information Seminar Paper

Title

POLYCYCLIC AROMATIC HYDROCARBONS IN IRANIAN TRADITIONALLY GRILLED CHICKEN MEAT

Pages

 Start Page | End Page

Keywords

POLYCYCLIC AROMATIC HYDROCARBON (PAH) 

Abstract

 BACKGROUND AND OBJECTIVE(S): POLYCYCLIC AROMATIC HYDROCARBONS (PAHS) ARE A GROUP OF ENVIRONMENTAL POLLUTANTS THAT ADVERSELY AFFECT HUMAN HEALTH. PAHS ARE CONSTITUTED DURING PYROLYSIS AND INCOMPLETE BURNING OF ORGANIC MATTERS SUCH AS WOOD, COAL AND OIL. PAHS ARE MAINLY FORMED IN FOODS BY GRILLING, SMOKING, AND ROASTING OVER OPEN FIRES OR CHARCOAL. FOR NON-SMOKERS AND NON-OCCUPATIONALLY EXPOSED INDIVIDUALS, FOOD IS THE MAJOR SOURCE OF PAHS EXPOSURE. ALTHOUGH HUNDREDS OF INDIVIDUAL PAHS COULD BE FORMED DURING BURNING PROCESSES, IN RELATION TO THE PRESENCE IN FOOD, MOST ATTENTION HAS BEEN FOCUSED ON THE SO-CALLED SCF-15, CONSIDERED BY THE EU SCIENTIFIC COMMITTEE ON FOOD. ...

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