Determination of 16 European Priority Polycyclic Aromatic Hydrocarbons in Doner Kebab Varieties Cooked Under Different Heating Sources DOI Creative Commons
Esra Akkaya, Hilal Çolak, Hamparsun Hampikyan

и другие.

Foods, Год журнала: 2024, Номер 13(23), С. 3725 - 3725

Опубликована: Ноя. 21, 2024

Doner kebab is a traditional Turkish meat product produced from lamb, beef or poultry seasoned with blend of spices such as salt, black pepper, cumin, thyme and/or sauces. The aim this study was to determine 16 EU priority polycyclic aromatic hydrocarbons (PAHs) in doner kebabs cooked under four different heating sources (electricity, open gas, wood and charcoal grilling). For purpose, 200 chicken samples were obtained randomly various buffets restaurants located Istanbul analyzed by means GC-MS. According the results, benzo[a]pyrene PAH4 levels, which are important PAH compounds biomarkers, significantly higher than (

Язык: Английский

Determination of 16 European Priority Polycyclic Aromatic Hydrocarbons in Doner Kebab Varieties Cooked Under Different Heating Sources DOI Creative Commons
Esra Akkaya, Hilal Çolak, Hamparsun Hampikyan

и другие.

Foods, Год журнала: 2024, Номер 13(23), С. 3725 - 3725

Опубликована: Ноя. 21, 2024

Doner kebab is a traditional Turkish meat product produced from lamb, beef or poultry seasoned with blend of spices such as salt, black pepper, cumin, thyme and/or sauces. The aim this study was to determine 16 EU priority polycyclic aromatic hydrocarbons (PAHs) in doner kebabs cooked under four different heating sources (electricity, open gas, wood and charcoal grilling). For purpose, 200 chicken samples were obtained randomly various buffets restaurants located Istanbul analyzed by means GC-MS. According the results, benzo[a]pyrene PAH4 levels, which are important PAH compounds biomarkers, significantly higher than (

Язык: Английский

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