Content of polycyclic aromatic hydrocarbons in food products and its changes by impact of production technologies. Summary of doctoral thesis for acquiring the Doctor's degree of Engineering Sciences in sector of Food Sciences | Policiklisko aromātisko ogļūdeņražu saturs pārtikas produktos un tā izmaiņa ražošanas tehnoloģiju ietekmē. Promocijas darba kopsavilkums inženierzinātņu doktora zinātniskā grāda iegūšanai pārtikas zinātnē
2009
Stumpe-Viksna, I., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology
The doctoral thesis is completed at Faculty of Food Technology at Latvia University of Agriculture, and in Laboratory of Food and Environmental Investigations at Food and Veterinary Service National Diagnostic Centre during the period from 2004 to 2008. The aim of the doctoral thesis is to investigate the content of polycyclic aromatic hydrocarbons (PAH) in oils, smoked meat and fish products in the market of Latvia and to assess the impact of different technological parameters on the content of PAH. Tasks of the doctoral thesis: 1) to elaborate efficient analytical method for determination of PAH content and routine analytical determination of benzo(a)pyrene content in food products; 2) to validate PAH analytical methods for oil, fish and meat matrixes; 3) collect the information about content of PAH in oil, meat and fish and its products in Latvia; 4) to evaluate impact of different parameters on content of PAH; 5) to verify the possibilities of diminishing of PAH content in oils, smoked meat and fish.
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