We use cookies on our website. Some are necessary for the operation of the website. You can also allow cookies for statistical purposes. You can adjust the data protection settings or agree to all cookies directly.
Data Protection Declaration
Imprint
Process-related contaminants when using home appliances for grilling and smoking
Project
Project code: MRI-FL-08-1070 Räuchern
Contract period: 01.11.2017
- 31.10.2020
Purpose of research: Applied research
The aim of the research of this project is to identify possible factors influencing the presence of process-related contaminants in foods prepared with home appliances for grilling and smoking. The basis for consumer health protection is detailed knowledge of parameters that determine the formation or the transition from process-related contaminants to the food. The knowledge of such influencing factors makes it possible to assess the necessity of regulations and recommendations from the legislation on the design and operation of home appliances for grilling and smoking. Fundamental work within this project is the development and optimization of analytical methods for process-related contaminants in various food matrices. The performance of numerous grilling and smoking experiments with various home appliances and corresponding variable parameters is the focus of the investigations. In addition to meat and meat products, alternatives such as soy, seitan and cheese are taken into account.
Zastrow L, Schwind KH, Schwägele F, Speer K. Influence of Smoking and Barbecuing on the Contents of Anthraquinone (ATQ) and Polycyclic Aromatic Hydrocarbons (PAHs) in Frankfurter-Type Sausages. J. Agric. Food Chem. 2019, 67, 50, 13998–14004. https://doi.org/10.1021/acs.jafc.9b03316
Section overview
Subjects
- Home Economics
- Food Processing
- Toxicology
