PRESENCE OF HETEROCYCLIC AROMATIC AMINES (HAS) IN SMOKED “PROVOLA “ CHEESE FROM CALABRIA (ITALY) (Articolo in rivista)

Type

• Prodotto della ricerca (Classe)
• Articolo in rivista (Classe)

Label

• PRESENCE OF HETEROCYCLIC AROMATIC AMINES (HAS) IN SMOKED “PROVOLA “ CHEESE FROM CALABRIA (ITALY) (Articolo in rivista) (literal)

Anno

• 2009-01-01T00:00:00+01:00 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#doi

• 10.1016/j.fct.2008.11.018 (literal)

Alternative label

• Naccari C.; Galceran M. T.; Moyano E.; Cristani M.; Siracusa L.; Trombetta D. (2009)
  PRESENCE OF HETEROCYCLIC AROMATIC AMINES (HAS) IN SMOKED “PROVOLA “ CHEESE FROM CALABRIA (ITALY)
  in Food and chemical toxicology
  (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori

• Naccari C.; Galceran M. T.; Moyano E.; Cristani M.; Siracusa L.; Trombetta D. (literal)

Pagina inizio

• 321 (literal)

Pagina fine

• 327 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#url

• http://www.sciencedirect.com/science/article/pii/S0278691508006479 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroVolume

• 47 (literal)

Rivista

• Food and chemical toxicology (Rivista)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#pagineTotali

• 7 (literal)

Note

• PubMe (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni

• Department Farmaco-Biologico, Faculty of Pharmacy, University of Messina, Polo Universitario SS. Annunziata 98168 Messina, Italy Department of Analytical Chemistry, Faculty of Chemistry, University of Barcelona, Martì i Franques 1-11, E-08028 Barcelona, Spain (literal)

Titolo

• PRESENCE OF HETEROCYCLIC AROMATIC AMINES (HAS) IN SMOKED “PROVOLA “ CHEESE FROM CALABRIA (ITALY) (literal)

Abstract

• This study evaluated the residual levels of heterocyclic aromatic amines (HAs) in \"Provola\" cheese samples from Calabria, smoked using natural methods and using commercial buffered smoke. A comparative study of HAs concentrations was carried out on different portions of these samples: the rind, exterior part, core and on slice. Quantitative determination of HAs was carried out by HPLC using a fluorescence detector and analysis in HPLC-MS was conduced to confirm the presence of these amines. Residual levels of HAs were found in all naturally smoked \"Provola\" cheese samples. The results obtained showed that the smoking process performed using traditional methods contributes to HAs contamination while the use of commercial buffered smoke can be considered a safer technique for smoking of food. (literal)

Prodotto di

• Istituto di chimica biomolecolare (ICB) (Istituto)
• Definizione di metaboloma di piante a scopo applicativo (PM.P01.009.002) (Modulo)

Autore CNR

• LAURA SIRACUSA (Unità di personale interno)

Insieme di parole chiave

• Parole chiave di "PRESENCE OF HETEROCYCLIC AROMATIC AMINES (HAS) IN SMOKED “PROVOLA “ CHEESE FROM CALABRIA (ITALY)" (Insieme di parole chiave)

Incoming links:

Autore CNR di

• LAURA SIRACUSA (Unità di personale interno)

Prodotto

• Istituto di chimica biomolecolare (ICB) (Istituto)
• Definizione di metaboloma di piante a scopo applicativo (PM.P01.009.002) (Modulo)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#rivistaDi

• Food and chemical toxicology (Rivista)

Insieme di parole chiave di

• Parole chiave di "PRESENCE OF HETEROCYCLIC AROMATIC AMINES (HAS) IN SMOKED “PROVOLA “ CHEESE FROM CALABRIA (ITALY)" (Insieme di parole chiave)