Reference : Overview on polycyclic aromatic hydrocarbons: Occurrence, legislation and innovative ...
Scientific journals : Article
Life sciences : Food science
Physical, chemical, mathematical & earth Sciences : Chemistry
http://hdl.handle.net/2268/231709
Overview on polycyclic aromatic hydrocarbons: Occurrence, legislation and innovative determination in foods
English
Purcaro, Giorgia mailto [Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Chimie des agro-biosystèmes >]
Moret, S. [Department of Food Science, University of Udine, via Sondrio 2A, Udine 33100, Italy]
Conte, L. S. [Department of Food Science, University of Udine, via Sondrio 2A, Udine 33100, Italy]
2013
Talanta
Elsevier B.V.
105
292-305
Yes (verified by ORBi)
International
00399140
18733573
[en] Analysis ; Foods ; Gas chromatography (GC) ; Liquid chromatography (LC) ; Polycyclic aromatic hydrocarbons (PAHs) ; Preparation techniques ; Aromatic compounds ; Aromatic hydrocarbons ; Aromatization ; Chemical contamination ; Chromatography ; Data mining ; Effluent treatment ; Extraction ; Food products ; Gas chromatography ; Hydrocarbons ; Liquid chromatography ; Risk assessment ; Supercritical fluid extraction ; Supercritical fluids ; Analytical approach ; General aspects ; Polycyclic aromatic hydrocarbons (PAHS) ; Preparation technique ; Pressurized liquid extraction ; Sample preparation ; Solid-phase microextraction ; Polycyclic aromatic hydrocarbons ; Chromatography, Gas ; Food Analysis ; Polycyclic Hydrocarbons, Aromatic
[en] Polycyclic aromatic hydrocarbons are ubiquitous compounds, well-known to be carcinogenic, which can reach the food in different ways. Thus the analysis of such compounds has always been of great importance. The aim of the present review, is not only to give an overview of the most recent sample preparation and analytical approaches (such as pressurized liquid extraction, solid-phase microextraction, supercritical fluid extraction, etc.), but also to introduce such a topic to researchers who want to approach it for the first time; therefore, the most significant references related to general aspects, such as formation, toxicity, risk assessment, occurrence in food, are reported and briefly discussed. © 2012 Elsevier B.V. All rights reserved.
Researchers
http://hdl.handle.net/2268/231709
10.1016/j.talanta.2012.10.041

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