Idrocarburi policiclici aromatici (IPA) negli alimenti affumicati

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- VI - ABSTRACT: Smoked foods are a very appreciated kind of products, thanks to the particular organoleptic characteristics they gain after the smoking process. This, recognised as an alimentary treatment, consists in putting a product in contact with the smoke produced from the combustion of wood, chosen considering the organoleptic characteristics conferrable to the food, and the current legislation. Among the negative aspects of this treatment there is the formation, during wood combustion, of polycyclic aromatic hydrocarbons (PAHs), compounds with a variable number of aromatic rings. The interest on this kind of hydrocarbons is due to the evidenced cancerogenic and mutagenic proprieties of some of them, particularly of benzo(a)pyrene (BaP) and benzo(a)anthracene (BaA). Generally, industrial activities and vehicular traffic represent the main causes of the formation of PAHs that contaminate the atmosphere and the waters. The aim of this thesis is to evaluate the importance of PAHs in foods, particularly in smoked products. The factors to consider in smoking process to reduce the development of polycyclic aromatic hydrocarbons are various. Great importance have the technique employed (are to prefer the thermostated plates and liquid smoke), the wood chosen (according to reg. CEE 2065/2003 and the D.M. 31 march 1965), the exposure time of food to smoke, and the kind of food in consideration. PAHs can be found not only in smoked foods, but also in many other kinds of products such as grilled or roasted meat or fish, coffee or tea, oils,

Anteprima della Tesi di Antonio Liotta

Anteprima della tesi: Idrocarburi policiclici aromatici (IPA) negli alimenti affumicati, Pagina 3

Laurea liv.I

Facoltà: Agraria

Autore: Antonio Liotta Contatta »

Composta da 63 pagine.


Questa tesi ha raggiunto 5715 click dal 02/04/2010.


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