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image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Recolector de Cienci...arrow_drop_down
image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao
Recolector de Ciencia Abierta, RECOLECTA
Part of book or chapter of book . 2024
License: CC BY NC SA
Data sources: Recolector de Ciencia Abierta, RECOLECTA
Claim

El consumo de pimentón en Extremadura y la ingesta de sustancias producidas en el proceso de secado ahumado

descriptionPublicationkeyboard_double_arrow_right Part of book or chapter of book 01 Jan 2024 Spanish Publisher:Universidad de León
Authors: Coleto Martínez, José Miguel; Bartolomé García, Teresa Jesús; Velázquez Otero, María Rocío; Martín González, Alberto; Hernández León, Alejandro; Aranda Medina, Emilio;

handle: 10662/22752

El consumo de pimentón en Extremadura y la ingesta de sustancias producidas en el proceso de secado ahumado

Abstract

El presente trabajo pretende evaluar el consumo de pimentón ahumado en Extremadura, a partir de encuestas a consumidores, y relacionarlo con la ingesta de hidrocarburos aromáticos policíclicos. Los resultados han mostrado que los niveles de ingestión anual son muy reducidos.

Comunicación en póster presentada en el X Congreso Nacional CyTA/CESIA celebrado en León entre el 15 y el 17 de mayo de 2019.

Los autores agradecen a la Junta de Extremadura y Fondos Feder por financiación del grupo de investigación TPR009_GR18160.

notPeerReviewed

Keywords

Sausages, 2402.08 Hábitos Alimentarios, Capsicum annuum L., Hidrocarburos aromáticos policíclicos (HAPs), Polycyclic aromatic hydrocarbons (PAHs), 3309 Tecnología de Los Alimentos, Embutidos

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selected citations
These citations are derived from selected sources.
This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Citations provided by BIP!
popularity
This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.
BIP!Popularity provided by BIP!
influence
This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Influence provided by BIP!
impulse
This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.
BIP!Impulse provided by BIP!
0
Average
Average
Average
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