Advanced search
Publication Cover
Food Additives & Contaminants: Part A Volume 33, 2016 - Issue 3
Submit an article Journal homepage
525
Views
17
CrossRef citations to date
0
Altmetric
Original Articles

Reduction of the polycyclic aromatic hydrocarbon (PAH) content of charcoal smoke during grilling by charcoal preparation using high carbonisation and a preheating step

Suriyapong ChaemsaiPilot Plant Development and Training Institute, King Mongkut’s University of Technology Thonburi, Bangkok, ThailandView further author information
,
Thiranan KunanopparatPilot Plant Development and Training Institute, King Mongkut’s University of Technology Thonburi, Bangkok, ThailandCorrespondence[email protected]
View further author information
,
Jidapa SrichumpuangDepartment of Food Engineering, King Mongkut’s University of Technology Thonburi, Bangkok, ThailandView further author information
,
Montira NopharatanaDepartment of Food Engineering, King Mongkut’s University of Technology Thonburi, Bangkok, ThailandView further author information
,
Chairath TangduangdeeDepartment of Food Engineering, King Mongkut’s University of Technology Thonburi, Bangkok, ThailandView further author information
&
Suwit SiriwattanayotinDepartment of Food Engineering, King Mongkut’s University of Technology Thonburi, Bangkok, ThailandView further author information
Pages 385-390 | Received 30 Oct 2015, Accepted 10 Jan 2016, Published online: 22 Feb 2016

Citations (17)

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 (2)

Mohamad El Husseini, Rabih Mourad, Haifa Abdul Rahim, Fawaz Al Omar & Farouk Jaber. (2021) Assessment of Polycyclic Aromatic Hydrocarbons (PAH4) in the Traditional Lebanese Grilled Meat Products and Investigation of Broasted Frying Cooking Method and Meat Size on the PAH4 Formation. Polycyclic Aromatic Compounds 41:1, pages 124-142.
Read now
Abdulazeez T. Lawal. (2017) Polycyclic aromatic hydrocarbons. A review. Cogent Environmental Science 3:1.
Read now

Articles from other publishers (15)

Pei-Tjun Edna Hee, Zijian Liang, Pangzhen Zhang & Zhongxiang Fang. (2024) Formation mechanisms, detection methods and mitigation strategies of acrylamide, polycyclic aromatic hydrocarbons and heterocyclic amines in food products. Food Control 158, pages 110236.
Crossref
Thi Thu Huong Huynh, Kullanart Tongkhao, Pongsak Hengniran & Kanithaporn Vangnai. (2023) Assessment of High-temperature Refined Charcoal to Improve the Safety of Grilled Meat Through the Reduction of Carcinogenic PAHs. Journal of Food Protection 86:12, pages 100179.
Crossref
Arun K. Das, Dipanwita Bhattacharya, Annada Das, Santanu Nath, Samiran Bandyopadhyay, Pramod Kumar Nanda & Mohammed Gagaoua. (2023) Current innovative approaches in reducing polycyclic aromatic hydrocarbons (PAHs) in processed meat and meat products. Chemical and Biological Technologies in Agriculture 10:1.
Crossref
Lochan Singh, Tripti Agarwal & J. Simal-Gandara. (2023) Summarizing minimization of polycyclic aromatic hydrocarbons in thermally processed foods by different strategies. Food Control 146, pages 109514.
Crossref
Kunal Dutta, Sergey Shityakov, Wei Zhu & Ibrahim Khalifa. (2022) High-risk meat and fish cooking methods of polycyclic aromatic hydrocarbons formation and its avoidance strategies. Food Control 142, pages 109253.
Crossref
Zongshuai Zhu, Yan Xu, Tianran Huang, Yajie Yu, Anthony Pius Bassey & Ming Huang. (2022) The contamination, formation, determination and control of polycyclic aromatic hydrocarbons in meat products. Food Control 141, pages 109194.
Crossref
Ethan Lazarus & Harold Edward Bays. (2022) Cancer and Obesity: An Obesity Medicine Association (OMA) Clinical Practice Statement (CPS) 2022. Obesity Pillars 3, pages 100026.
Crossref
Lisa Zastrow, Michael Judas, Karl Speer, Karl-Heinz Schwind & Wolfgang Jira. (2022) Barbecue conditions affect contents of oxygenated and non-oxygenated polycyclic aromatic hydrocarbons in meat and non-meat patties. Food Chemistry: X 14, pages 100351.
Crossref
Zun Wang, Ken Ng, Robyn Dorothy Warner, Regine Stockmann & Zhongxiang Fang. (2022) Reduction strategies for polycyclic aromatic hydrocarbons in processed foods. Comprehensive Reviews in Food Science and Food Safety 21:2, pages 1598-1626.
Crossref
Y Raghumani Singh, Arka Rudra, Sh Priyokumar Singh, Suryendu Dutta, M Sapana Devi & N Reshma Devi. (2022) Palynological and organic geochemical studies of the middle Eocene Siju Formation of Garo Hills, Meghalaya, India. Journal of Earth System Science 131:1.
Crossref
E Saputro, L E Radiati, W Warsito & D Rosyidi. (2021) Occurrence of polycyclic aromatic hydrocarbons (PAHs) carcinogen in Indonesian commercial goat satay. IOP Conference Series: Earth and Environmental Science 888:1, pages 012039.
Crossref
Zbigniew Jelonek, Monika Fabiańska & Iwona Jelonek. (2021) Quantitative Assessment of Organic and Inorganic Contaminants in Charcoal. Resources 10:7, pages 69.
Crossref
Hye-Jin Kim, Jinwoo Cho & Aera Jang. (2021) Effect of charcoal type on the formation of polycyclic aromatic hydrocarbons in grilled meats. Food Chemistry 343, pages 128453.
Crossref
Yiju Zhang, Xiaoqian Chen & Yu Zhang. (2021) Analytical chemistry, formation, mitigation, and risk assessment of polycyclic aromatic hydrocarbons: From food processing to in vivo metabolic transformation . Comprehensive Reviews in Food Science and Food Safety 20:2, pages 1422-1456.
Crossref
Ogouyôm Herbert Iko Afé, Caroline Douny, Yénoukounmè Euloge Kpoclou, Ahmed Igout, Jacques Mahillon, Victor Anihouvi, Djidjoho Joseph Hounhouigan & Marie-Louise Scippo. (2020) Insight about methods used for polycyclic aromatic hydrocarbons reduction in smoked or grilled fishery and meat products for future re-engineering: A systematic review. Food and Chemical Toxicology 141, pages 111372.
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.