Effects of pan cooking on micropollutants in meat-Reference-Cited by-同舟云学术

Effects of pan cooking on micropollutants in meat

Published:2017-10 Issue: Volume:232 Page:395-404
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Planche Christelle,Ratel Jérémy,Blinet Patrick,Mercier Frédéric,Angénieux Magaly,Chafey Claude,Zinck Julie,Marchond Nathalie,Chevolleau Sylvie,Marchand Philippe,Dervilly-Pinel Gaud,Guérin Thierry,Debrauwer Laurent,Engel Erwan

Funder

French National Research Agency

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

1. Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure;Aaslyng;Food Quality and Preference,2003

2. Behavior of pesticides in tomatoes during commercial and home preparation;Abou-Arab;Food Chemistry,1999

3. DDT, DDT metabolites, and other organochlorines as affected by thermal processing in three commercial cuts of lamb;Bayarri;Bulletin of Environmental Contamination and Toxicology,1994

4. Effect of cooking on the loss of persistent organic pollutants from salmon;Bayen;Journal of Toxicology and Environmental Health, Part A,2005

5. Use of volatile compound metabolic signatures in poultry liver to back-trace dietary exposure to rapidly metabolized xenobiotics;Berge;Environmental Science & Technology,2011

Cited by 20 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Implementation of sample pooling to strengthen the surveillance of food chemical safety: Case study of nDL-PCBs in pork meat;Food Chemistry;2024-02

2. Identification of Indigenous Phorate-Degrading Pathways During Natural Attenuation of Contaminated Soils;2024

3. La sécurité chimique des viandes bio en question;Cahiers de Nutrition et de Diététique;2023-08

4. Fate of polychlorobiphenyls in Tenebrio molitor larvae: consequences for further use as food and feed;Journal of Insects as Food and Feed;2023-05-26

5. Sensory acceptability of antioxidant-based formulations dedicated to mitigate heterocyclic aromatic amines in cooked meat;Meat Science;2023-04