Exposure risks to carcinogens in food: formation of heterocyclic aromatic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) in grilled muscle foods

Detalhes bibliográficos
Autor(a) principal: Pinto, Edgar
Data de Publicação: 2012
Outros Autores: Viegas, O., Pinho, O., Ferreira, Isabel
Idioma: eng
Título da fonte: Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
Texto Completo: http://hdl.handle.net/10400.22/18847
Resumo: Diet contains almost all the necessary ingredients to support the human life. However, chemicals that had a deleterious effect may also be present. Such chemicals can occur naturally in the food, others are synthetic and some are produced during cooking. Cooking toxicants have been receiving special attention in the last decades concerning their formation, occurrence, mitigation, and the impact on human health. The risk of exposure to these compounds depends on the kind of diet, eating habits and cooking practices.
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spelling Exposure risks to carcinogens in food: formation of heterocyclic aromatic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) in grilled muscle foodsCarcinogensFoodDiet contains almost all the necessary ingredients to support the human life. However, chemicals that had a deleterious effect may also be present. Such chemicals can occur naturally in the food, others are synthetic and some are produced during cooking. Cooking toxicants have been receiving special attention in the last decades concerning their formation, occurrence, mitigation, and the impact on human health. The risk of exposure to these compounds depends on the kind of diet, eating habits and cooking practices.Lisbon College of Health TechnologyREPOSITÓRIO P.PORTOPinto, EdgarViegas, O.Pinho, O.Ferreira, Isabel2021-11-10T14:04:25Z20122012-01-01T00:00:00Zconference objectinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10400.22/18847eng978-989-8077-22-6info:eu-repo/semantics/openAccessreponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiainstacron:RCAAP2025-03-07T10:12:20Zoai:recipp.ipp.pt:10400.22/18847Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireinfo@rcaap.ptopendoar:https://opendoar.ac.uk/repository/71602025-05-29T00:41:36.934091Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiafalse
dc.title.none.fl_str_mv Exposure risks to carcinogens in food: formation of heterocyclic aromatic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) in grilled muscle foods
title Exposure risks to carcinogens in food: formation of heterocyclic aromatic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) in grilled muscle foods
spellingShingle Exposure risks to carcinogens in food: formation of heterocyclic aromatic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) in grilled muscle foods
Pinto, Edgar
Carcinogens
Food
title_short Exposure risks to carcinogens in food: formation of heterocyclic aromatic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) in grilled muscle foods
title_full Exposure risks to carcinogens in food: formation of heterocyclic aromatic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) in grilled muscle foods
title_fullStr Exposure risks to carcinogens in food: formation of heterocyclic aromatic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) in grilled muscle foods
title_full_unstemmed Exposure risks to carcinogens in food: formation of heterocyclic aromatic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) in grilled muscle foods
title_sort Exposure risks to carcinogens in food: formation of heterocyclic aromatic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) in grilled muscle foods
author Pinto, Edgar
author_facet Pinto, Edgar
Viegas, O.
Pinho, O.
Ferreira, Isabel
author_role author
author2 Viegas, O.
Pinho, O.
Ferreira, Isabel
author2_role author
author
author
dc.contributor.none.fl_str_mv REPOSITÓRIO P.PORTO
dc.contributor.author.fl_str_mv Pinto, Edgar
Viegas, O.
Pinho, O.
Ferreira, Isabel
dc.subject.por.fl_str_mv Carcinogens
Food
topic Carcinogens
Food
description Diet contains almost all the necessary ingredients to support the human life. However, chemicals that had a deleterious effect may also be present. Such chemicals can occur naturally in the food, others are synthetic and some are produced during cooking. Cooking toxicants have been receiving special attention in the last decades concerning their formation, occurrence, mitigation, and the impact on human health. The risk of exposure to these compounds depends on the kind of diet, eating habits and cooking practices.
publishDate 2012
dc.date.none.fl_str_mv 2012
2012-01-01T00:00:00Z
2021-11-10T14:04:25Z
dc.type.driver.fl_str_mv conference object
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.22/18847
url http://hdl.handle.net/10400.22/18847
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 978-989-8077-22-6
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Lisbon College of Health Technology
publisher.none.fl_str_mv Lisbon College of Health Technology
dc.source.none.fl_str_mv reponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
instacron:RCAAP
instname_str FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
instacron_str RCAAP
institution RCAAP
reponame_str Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
collection Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
repository.name.fl_str_mv Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
repository.mail.fl_str_mv info@rcaap.pt
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