Cooking Fumes And Pahs Recipes
Impact of different cooking methods on polycyclic aromatic hydrocarbons in rabbit meat
2 weeks ago nih.gov Show details
Published: 2021/06 Authors: Rabia Siddique, Ameer Fawad Zahoor, Hamad A… DOI: 10.1002/fsn3.2284 Publication: Food Sci Nutr. 2021 Jun; 9(6): 3219–3227.
Characteristics of PAHs from deep-frying and frying cooking …
1 week ago springer.com Show details
PAH isomer proportions in cooking fumes
Figure 3 presents proportions of individual PAHs in cooking oil fumes generated from deep-frying and frying cooking methods. The main PAH components in fumes released through deep-frying were Pyr, Ant, B[ghi]P, Phe, and B[a]P, which accounted for an average of 24.1, 22.5, 15.3, 10.… Distribution of PAHs with different numbers of rings
PAH compounds with different numbers of rings have been observed to exhibit different toxicity values, and PAHs with numerous rings were found to be more toxic than those with fewer rings (Li et al. 2003). Therefore, we categorized the 16 PAHs by ring number (2-r, 3-r, 4-r, 5-r, and 6-r), a…
› Author: Zhiliang Yao, Jing Li, Bobo Wu, Xuewei Hao, Yong Yin, Xi Jiang
› Estimated Reading Time: 9 mins
› Publish Year: 2015
› Published: Jun 12, 2015
Polycyclic aromatic hydrocarbons from cooking emissions
2 weeks ago sciencedirect.com Show details
WEB Apr 20, 2022 · Fig. 2 a shows the time series of organics (excluding PAHs), nitrate, sulfate, ammonium, chloride, and PAHs before, during, and after the cooking emission. In the …
› Author: Chunshui Lin, Ru-Jin Huang, Jing Duan, Haobin Zhong, Wei Xu
› Publish Year: 2021
Risk assessment of personal exposure to polycyclic aromatic ...
5 days ago nature.com Show details
WEB Feb 7, 2019 · Cooking-related emissions are a public health concern for several reasons. First, cooking activities produce harmful pollutants 1,2,3 such as polycyclic aromatic …
› Author: Ming-Tsang Wu, Pei-Chen Lin, Pei-Chen Lin, Chih-Hong Pan, Chiung-Yu Peng, Chiung-Yu Peng
› Publish Year: 2019
Characteristics of PAHs from deep-frying and frying cooking fumes
1 week ago nih.gov Show details
WEB The results show that deep-frying methods generate more PAHs and benzo [a]pyrene (B [a]P) (1.3 and 10.9 times, respectively) because they consume greater volumes of edible …
Polycyclic aromatic hydrocarbons (PAHs) exposure through …
1 week ago researchgate.net Show details
WEB Jun 1, 2022 · In this context, this review summarizes different studies undertaken worldwide on PAHs from cooking activities, the sources of exposure (fumes/emissions, …
Characteristics of PAHs from deep-frying and frying cooking …
4 days ago springer.com Show details
WEB and particulate-phase PAHs emitted from the cooking oil fumes, and PAH concentrations were quantified via high-performance liquid chromatography (HPLC). The results show …
Characteristics of PAHs from deep-frying and frying cooking fumes
1 week ago researchgate.net Show details
WEB Jun 12, 2015 · Abstract. Cooking fumes are an important indoor source of polycyclic aromatic hydrocarbons (PAHs). Because indoor pollution has a more substantial impact …
Characteristics of PAHs from deep-frying and frying cooking …
1 week ago qxmd.com Show details
WEB Controlled experiments were conducted to collect gas- and particulate-phase PAHs emitted from the cooking oil fumes, and PAH concentrations were quantified via high …
Characteristics of PAHs from deep-frying and frying cooking fumes
1 week ago semanticscholar.org Show details
WEB Jun 12, 2015 · Deep-frying and frying were confirmed as important sources of PAH pollution in internal environments and additional insights are provided into the polluting features …
Polycyclic aromatic hydrocarbons from cooking emissions
1 week ago nih.gov Show details
WEB Nov 21, 2021 · Combined with the robust receptor model, cooking emission was found to be the major source of ambient PAHs, on average, accounting for 90% of PAHs, 9 …
Chemical characterization and health risk assessment of VOCs and …
1 week ago sciencedirect.com Show details
WEB Dec 15, 2022 · Our findings are also in line with existing measurements for cooking emissions, for example, Saito et al. (2014) identified a large proportion of Phe, Ant and …
Emission characteristics and quantitative assessment of the health ...
2 weeks ago sciencedirect.com Show details
WEB Apr 15, 2023 · PAHs in the streaky pork group exhibited a risk of approximately 6 times higher than that in a chicken wing and approximately 33 times higher than beef steak. …
Association of Particulate Matter from Cooking Oil Fumes with …
6 days ago nih.gov Show details
WEB Aug 23, 2021 · Cooks are occupationally exposed to cooking oil fumes (COFs) of which PM and polycyclic aromatic hydrocarbons (PAHs) are important components. …
Hazard Levels of Cooking Fumes in Republic of Korea Schools
1 week ago nih.gov Show details
WEB Jan 3, 2022 · The main PAHs in cooking fumes are 3∼4 ring compounds, regardless of the cooking method, oil amount, and food type [22,24]. However, our results showed …
Review Review of polycyclic aromatic hydrocarbons pollution ...
6 days ago sciencedirect.com Show details
WEB Apart from the impact of food itself on the generation of PAHs during cooking, the type of cooking oil used is also an important factor. Yao et al. (2015) compared the PAHs …
Exposure to cooking oil fumes and oxidative damages: a …
6 days ago nature.com Show details
WEB Sep 12, 2012 · Cooking oil fumes (COF) contain polycyclic aromatic hydrocarbons (PAHs), heterocyclic aromatic amines, benzene, and formaldehyde, which may cause …
Exposure to Cooking Fumes and Acute Reversible Decrement in …
1 week ago nih.gov Show details
WEB Oct 1, 2017 · Introduction. The term “Cooking fumes” is typically used to describe the visible emissions produced during cooking process. Taking place under high …
Techniques for Predicting Exposures to Polycyclic Aromatic …
6 days ago aaqr.org Show details
WEB Jan 30, 2019 · ABSTRACT Cooking oil fumes contain polycyclic aromatic hydrocarbons (PAHs), which are known to cause chronic human health effects; hence long-term …
Household Use of Solid Fuels and High-temperature Frying.
2 days ago nih.gov Show details
WEB He et al. (2004a) studied 15 homes for 48 h during cooking under good and poor ventilation conditions and found a range of peak submicrometer number concentrations …
