Impact of Smoking Technology on the Quality of Food Products: Absorption of Polycyclic Aromatic Hydrocarbons (PAHs) by Food Products during Smoking
Edyta Nizio,
Kamil Czwartkowski,
Gniewko Niedbała
Abstract:The food industry is striving for a sustainable development of thermal food processing. Smoking is an example of a process that has grown in popularity in recent years. There is a lack of systematic knowledge in the literature regarding this undervalued process, so the purpose of this review is to analyze the state of knowledge about the methods and technologies of smoking food products and their impact on changing the quality of essential food products. Therefore, a comprehensive review of the literature on s… Show more
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