Year: 2011
Type: article
Abstract: The smoking process determines the characteristic flavour, odour, colour and texture of several cheese varieties.Some smoke compounds are known to have bacteriostatic and antioxidant effects, and may act as preservatives.Smoked cheese is appreciated by consumers due to its sensorial properties.However, with smoking process there is a risk of formation of toxic polycyclic aromatic hydrocarbons (PAHs).This review emphasises the occurrence of polycyclic hydrocarbons on smoked cheeses and their health impacts.
Institution: Bursa Uludağ Üni̇versi̇tesi̇
Language: sh
Topic: Potato Plant Research
Subfield: Food Science
Domain: Life Sciences
Open Access status: green
OpenAlex ID: W265585542