The formation of polycyclic hydrocarbons during smoking process of cheese

Publication:
The formation of polycyclic hydrocarbons during smoking process of cheese

dc.contributor.buuauthor	Özcan, Tülay
dc.contributor.buuauthor	Akpınar, Arzu Bayizit
dc.contributor.buuauthor	Irmak, Oya Şahin
dc.contributor.buuauthor	Yılmaz, Lütfiye Ersan
dc.contributor.department	Ziraat Fakültesi
dc.contributor.department	Gıda Mühendisliği Bölümü
dc.contributor.orcid	0000-0002-8482-5055
dc.contributor.orcid	0000-0003-2225-7993
dc.contributor.researcherid	AAG-8194-2021
dc.contributor.researcherid	AAG-8219-2021
dc.contributor.researcherid	O-4644-2019
dc.contributor.researcherid	AAF-3213-2020
dc.contributor.scopusid	25926089700
dc.contributor.scopusid	12545580300
dc.contributor.scopusid	36562689900
dc.contributor.scopusid	35750795400
dc.date.accessioned	2022-01-11T06:11:41Z
dc.date.available	2022-01-11T06:11:41Z
dc.date.issued	2011
dc.description.abstract	The smoking process determines the characteristic flavour, odour, colour and texture of several cheese varieties. Some smoke compounds are known to have bacteriostatic and antioxidant effects, and may act as preservatives. Smoked cheese is appreciated by consumers due to its sensorial properties. However, with smoking process there is a risk of formation of toxic polycyclic aromatic hydrocarbons (PAHs). This review emphasises the occurrence of polycyclic hydrocarbons on smoked cheeses and their health impacts.
dc.identifier.citation	Özcan, T. vd. (2011). "The formation of polycyclic hydrocarbons during smoking process of cheese". Mljekarstvo, 61(3), 193-198.
dc.identifier.endpage	198
dc.identifier.issn	0026-704X
dc.identifier.issue	3
dc.identifier.scopus	2-s2.0-80052813076
dc.identifier.startpage	193
dc.identifier.uri	https://hrcak.srce.hr/file/106414
dc.identifier.uri	http://hdl.handle.net/11452/23982
dc.identifier.volume	61
dc.identifier.wos	000295769200001
dc.indexed.wos	SCIE
dc.language.iso	en
dc.publisher	Croatian Dairy Union
dc.relation.journal	Mljekarstvo
dc.relation.publicationcategory	Makale - Uluslararası Hakemli Dergi
dc.rights	info:eu-repo/semantics/closedAccess
dc.subject	Agriculture
dc.subject	Cheese
dc.subject	Smoking process
dc.subject	Polycyclic hydrocarbons
dc.subject	Polynuclear aromatic-hydrocarbons
dc.subject	Smoked meat-products
dc.subject	Liquid smoke
dc.subject	Foods
dc.subject	Diet
dc.subject	Benzopyrene
dc.subject	Contamination
dc.subject	Flavorings
dc.subject	Pahs
dc.subject	Fish
dc.subject.scopus	Benzo(B)Fluoranthene; Chrysenes; Polycyclic Aromatic Hydrocarbons
dc.subject.wos	Agriculture, dairy & animal science
dc.title	The formation of polycyclic hydrocarbons during smoking process of cheese
dc.type	Review
dspace.entity.type	Publication
local.contributor.department	Ziraat Fakültesi/Gıda Mühendisliği Bölümü
local.indexed.at	Scopus
local.indexed.at	WOS