Polycyclic aromatic hydrocarbons (PAHs) are ubiquitous in the air, oils, water, and food
products we encounter every day. Among these exposures, food consumption is a major …

MATERIALS AND METHODS Raw materials such as wheat, maize, mungbean and
groundnut were obtained from local market, Salem, Tamil Nadu. The materials were cleaned …

Abstract Analysis of raw and roasted ready-to-eat foods namely; Atlantic mackerel (Scomber
scombrus), suya beef and plantain (Musa paradiasca) sold and consumed in Amassoma …

Furniko flour (FF) is a traditional roasted flour derived from a maize landrace, commonly
consumed by Greeks of Pontic origin in the northern regions of Greece. Despite its …

Mushrooms are traditionally consumed as food and are known to possess nutritional and
medicinal properties. However, the choice of processing methods for mushrooms are often …

Polycyclic Aromatic Hydrocarbons (PAHS) are large group of environmental contaminant,
originating from incomplete combustion of organic matter, which have received much …

The concentrations and profile of polycyclic aromatic hydrocarbons (PAHs) were determined
in plantain chips and roasted plantain with a view to providing information on the health risk …

PAHs are hazardous chemicals associated to cancer and other health concerns that
endanger food safety. This study aimed at Assessment of PAHs content in singed ruminant …

Dietary intake of polycyclic aromatic hydrocarbons (PAH) and heterocyclic amines (HCA)
has posted a great health risk as they have been identified as a most potent human …

A study was carried out to develop cereal bar for gluten intolerant population utilising
quinoa, brown rice, flaxseed and dry fruits like almonds, dried figs and raisins. Honey was …