Sixteen Priority PAHs in Some Coffee Brands

AROMA! Although fascinating,yet mysterious word. We like to consume many food products just because of aroma they have, despite of knowing how it is being produced. Mostly, roasted food products have at most pleasing aroma, and is generally induced by the presence of Polycyclic Aromatic Hydrocarbons. Ascribed to the carcinogenic and mutagenic properties, 16 Polycyclic Aromatic Hydrocarbons are of special concern and have been described as the priority pollutants by United State Environmental Protection Agency (USEPA).Due to such properties the determination of these compounds in drinkable beverage that are being consumed mostly in the present world deserves further investigation and is being presented here.

Info autore

Dr. Inderpreet Singh Grover und Dr. Rashmi Sharma arbeiten derzeit als Assistenzprofessoren am Public College, Samana bzw. an der S.G.G.S.W University, Fatehgarh. Dr. Satnam Singh ist Professor an der Thapar-Universität, Patiala. Die Autoren haben eine Reihe von Veröffentlichungen von internationalem/nationalem Ruf und sind auf internationaler Ebene anerkannt.

Dettagli sul prodotto

• Autori: Inderpreet Sing Grover, Inderpreet Singh Grover, Rashmi Sharma
• Con la collaborazione di: Satna Singh (Editore), Satnam Singh (Editore)
• Editore: LAP Lambert Academic Publishing
• Lingue: Inglese, Tedesco
• Formato: Tascabile
• Pubblicazione: 17.03.2017
• EAN: 9783330036093
• ISBN: 978-3-33-003609-3
• Pagine: 60
• Categoria: Scienze naturali, medicina, informatica, tecnica > Tecnica > Tecnica chimica