Chapter 14. Polycyclic Aromatic Hydrocarbons

  1. John Gilbert3 and
  2. Hamide Z. Şenyuva4
  1. Laura Cano-Lerida1,
  2. Martin Rose3 and
  3. Paul Walton2

Published Online: 2 FEB 2009

DOI: 10.1002/9781444302288.ch14

Bioactive Compounds in Foods

Bioactive Compounds in Foods

How to Cite

Cano-Lerida, L., Rose, M. and Walton, P. (2008) Polycyclic Aromatic Hydrocarbons, in Bioactive Compounds in Foods (eds J. Gilbert and H. Z. Şenyuva), Blackwell Publishing Ltd., Oxford, UK. doi: 10.1002/9781444302288.ch14

Editor Information

  1. 3

    Central Science Laboratory, Sand Hutton, York, UK

  2. 4

    Scientific and Technological Research Council of Turkey (TÜBİTAK), Ankara Test and Analysis Laboratory (ATAL), Ankara, Turkey

Author Information

  1. 1

    Johnson Matthey Catalysis, Chilton, Billingham, UK

  2. 2

    Department of Chemistry, University of York, Heslington, York, UK

  3. 3

    Central Science Laboratory, Sand Hutton, York, UK

Publication History

  1. Published Online: 2 FEB 2009
  2. Published Print: 16 MAY 2008

ISBN Information

Print ISBN: 9781405158756

Online ISBN: 9781444302288

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Keywords:

  • polycyclic aromatic hydrocarbons;
  • occurrence and mechanism of formation;
  • environmental fate and degradation;
  • methods of analysis;
  • PAHs in food, exposure assessment and health effects;
  • PAHs in food and dietary intake;
  • health effects and risk assessments;
  • regulations;
  • sources of PAHs in foods

Summary

This chapter contains sections titled:

  • Summary

  • Occurrence and mechanism of formation

  • Methods of analysis

  • PAHs in food, exposure assessment and health effects

  • Regulations

  • References