Advanced search
Publication Cover
Food Additives & Contaminants: Part A Volume 31, 2014 - Issue 7
Submit an article Journal homepage
302
Views
9
CrossRef citations to date
0
Altmetric
Original Articles

Effect of fuel and kiln type on the polycyclic aromatic hydrocarbon (PAH) levels in smoked shrimp, a Beninese food condiment

Euloge Yénoukounmè KpoclouDepartment of Nutrition and Food Science, Faculty of Agronomic Sciences, University of Abomey-Calavi, Cotonou, Benin
,
Victor Bienvenu AnihouviDepartment of Nutrition and Food Science, Faculty of Agronomic Sciences, University of Abomey-Calavi, Cotonou, Benin
,
Paulin AzokpotaDepartment of Nutrition and Food Science, Faculty of Agronomic Sciences, University of Abomey-Calavi, Cotonou, Benin
,
Mohamed Mansourou SoumanouPolytechnic School of Abomey-Calavi, University of Abomey-Calavi, Cotonou, Benin
,
Caroline DounyDepartment of Food Science, Faculty of Veterinary Medicine, University of Liège, Liege, Belgium
,
François BroseDepartment of Food Science, Faculty of Veterinary Medicine, University of Liège, Liege, Belgium
,
Djidjoho Joseph HounhouiganDepartment of Nutrition and Food Science, Faculty of Agronomic Sciences, University of Abomey-Calavi, Cotonou, BeninCorrespondence[email protected]
&
Marie-Louise ScippoDepartment of Food Science, Faculty of Veterinary Medicine, University of Liège, Liege, Belgium
 show all
Pages 1212-1218 | Received 11 Mar 2014, Accepted 15 Apr 2014, Published online: 28 May 2014

Citations (9)

Keep up to date with the latest research on this topic with citation updates for this article.

Subscribe to citation updates

Read on this site (5)

Mahunan François Assogba, Eudes Landry Anihouvi, Laurent Adinsi, Ben-Sadek Boukary, Yenoukounmè Euloge Kpoclou, Jacques Mahillon, Marie-Louise Scippo, Djidjoho Joseph Hounhouigan & Victor Bienvenu Anihouvi. (2021) Sensory Profiling of Meat and Fish Products Obtained by Traditional Grilling, Smoking and Smoking-drying Processes. Journal of Aquatic Food Product Technology 30:4, pages 378-391.
Read now
Ogouyôm Herbert Iko Afé, Claude Saegerman, Yénoukounmè Euloge Kpoclou, Victor Bienvenu Anihouvi, Caroline Douny, Ahmed Igout, Jacques Mahillon, Djidjoho Joseph Hounhouigan & Marie-Louise Scippo. (2020) Polycyclic aromatic hydrocarbons contamination of traditionally grilled pork marketed in South Benin and health risk assessment for the Beninese consumer. Food Additives & Contaminants: Part A 37:5, pages 742-752.
Read now
Sun Jin Hur, Cheorun Jo, Yohan Yoon, Jong Youn Jeong & Keun Taik Lee. (2019) Controversy on the correlation of red and processed meat consumption with colorectal cancer risk: an Asian perspective. Critical Reviews in Food Science and Nutrition 59:21, pages 3526-3537.
Read now
Vasudha Bansal, Pawan Kumar, Eilhann E. Kwon & Ki-Hyun Kim. (2017) Review of the quantification techniques for polycyclic aromatic hydrocarbons (PAHs) in food products. Critical Reviews in Food Science and Nutrition 57:15, pages 3297-3312.
Read now
Abdulazeez T. Lawal. (2017) Polycyclic aromatic hydrocarbons. A review. Cogent Environmental Science 3:1.
Read now

Articles from other publishers (4)

Kennedy Bomfeh, Liesbeth Jacxsens, Wisdom Kofi Amoa‐Awua, Esther Garrido Gamarro, Yvette Diei Ouadi & Bruno De Meulenaer. (2021) Risk Assessment of Polycyclic Aromatic Hydrocarbons (PAHs) in Smoked Sardinella sp. in Ghana: Impact of an Improved Oven on Public Health Protection . Risk Analysis 42:5, pages 1007-1022.
Crossref
Yénoukounmè Euloge Kpoclou, Laurent Adinsi, Victor Bienvenu Anihouvi, Caroline Douny, François Brose, Ahmed Igout, Marie-Louise Scippo & Djidjoho Joseph Hounhouigan. (2021) Steam precooking, an effective pretreatment to reduce contamination with polycyclic aromatic hydrocarbons in traditionally smoked shrimp. Journal of Food Science and Technology 58:12, pages 4646-4653.
Crossref
Bazoin Sylvain Raoul Bazié, Caroline Douny, Thomas Judicaël Ouilly, Djidjoho Joseph Hounhouigan, Aly Savadogo, Elie Kabré, Marie-Louise Scippo & Imaël Henri Nestor Bassole. (2021) Polycyclic Aromatic Hydrocarbons Contamination of Flamed and Braised Chickens and Health Risk Assessment in Burkina Faso. Toxics 9:3, pages 65.
Crossref
Emel OZ. (2020) Tütsülenmiş Balıklarda Gıda Toksikantı Olarak Polisiklik Aromatik Hidrokarbonlar. Atatürk Üniversitesi Ziraat Fakültesi Dergisi, pages 97-106.
Crossref

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Order Reprints Request Corporate Permissions

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

Request Academic Permissions

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.

Related research

People also read lists articles that other readers of this article have read.

Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.

Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.