Semnan University of Medical Sciences

Research and Technology Vice Chancellor

Amirdivani, S. and Khorshidian, N. and Ghobadi Dana, M. and Mohammadi, R. and Mortazavian, A.M. and Quiterio de Souza, S.L. (2019) Polycyclic aromatic hydrocarbons in milk and dairy products. International Journal of Dairy Technology, 72. ISSN 1364727X

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    Polycyclic aromatic hydrocarbons (PAHs) are a group of organic compounds with a structure consisting of carbon and hydrogen atoms that have more than two fused aromatic rings. Most PAHs have carcinogenic effects on animal or humans and induce various cancers. Polycyclic aromatic hydrocarbons are a consequence of environmental pollutants, imperfect burning or pyrolysis of organic substances during industrial processing. Additionally, foods can be contaminated during their processing and preparation through different heat treatments. This review highlights the formation, occurrence and health impacts of PAHs in milk and milk products, and analytical technique used for their determination in dairy products. © 2018 Society of Dairy Technology

    Item Type: Article
    Subjects: R Medicine > R Medicine (General)
    Divisions: Faculty of Medical Sciences > School of Medicine
    Depositing User: Admin User
    Date Deposited: 27 Mar 2019 08:18
    Last Modified: 27 Mar 2019 08:18

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