Formation and mitigation of PAHs in barbecued meat - a review

Chemistry

• Polycyclic Aromatic Hydrocarbons 100%
• Heat 33%
• Pyrolysis 16%
• Carcinogenic 16%
• Fat 16%
• Benzo[a]pyrene 8%
• Antioxidant Agent 8%
• Flame 8%
• Concentration 8%
• Combustion 8%
• Chemical Reaction Product 8%
• Food 8%
• Organic Compound 8%
• Polycyclic Aromatic Hydrocarbon Formation 8%

Agricultural and Biological Sciences

• Meat 100%
• Geometry 8%
• Antioxidant 8%
• Grilling 8%
• Marinating 8%
• Estimation 8%
• Humans 8%
• Risk 8%
• Foods 8%
• Spices 8%

Food Science

• Meat Type 33%
• Meat Product 16%
• Marinating 16%
• Grilling 8%
• Antioxidant 8%
• Food Product 8%
• Spice 8%