Effects of cooking method, cooking oil, and food type on aldehyde emissions in cooking oil fumes.

Peng, Chiung-Yu; Lan, Cheng-Hang; Lin, Pei-Chen; Kuo, Yi-Chun

Peng, Chiung-Yu; Lan, Cheng-Hang; Lin, Pei-Chen; Kuo, Yi-Chun.

Affiliation

Peng CY; Department of Public Health, Kaohsiung Medical University, Kaohsiung 80708, Taiwan; Research Center for Environmental Medicine, Kaohsiung Medical University, Kaohsiung 80708, Taiwan. Electronic address: pengcy@kmu.edu.tw.
Lan CH; Department of Occupational Safety and Health, Chung-Hwa University of Medical Technology, Tainan 71703, Taiwan.
Lin PC; Research Center for Cijin Cohort Study, Kaohsiung Medical University, Kaohsiung 80708, Taiwan.
Kuo YC; Department of Public Health, Kaohsiung Medical University, Kaohsiung 80708, Taiwan.

J Hazard Mater ; 324(Pt B): 160-167, 2017 Feb 15.

Article de En | MEDLINE | ID: mdl-27780622

Sujet(s)
Mots clés

High temperature frying; Nonanal; Unsaturated fatty acid; t,t-2,4-Decadienal

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Texte intégral: 1 Collection: 01-internacional Base de données: MEDLINE Sujet principal: Huiles végétales / Cuisine (activité) / Polluants atmosphériques / Aldéhydes Langue: En Journal: J Hazard Mater Sujet du journal: SAUDE AMBIENTAL Année: 2017 Type de document: Article Pays de publication: Pays-Bas

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