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Contamination of Dioxins in Foods

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dc.contributor.author Eşder, Banu
dc.contributor.author Arkun, Güner
dc.date.accessioned 2019-07-06T08:35:19Z
dc.date.available 2019-07-06T08:35:19Z
dc.date.issued 2018
dc.identifier.issn 2149-5777
dc.identifier.uri http://hdl.handle.net/11547/2540
dc.description.abstract Dioxin and dioxin-like compounds are complex chemical materials occurring as intermediates and byproducts during the production process of chlorination in many chemical industries. Dioxins can conserve their stable chemical structure in natural environment due to their hydrophilic physical character and low solubility in water. They accumulate in both food and living body because they have lipophilic physical character that makes them be able to dissolve only in fatty tissue, their catabolism can occur only at higher temperatures. Since the mechanism of disintegration in the living body is so difficult, dioxins lead to many adverse effects on human health and cause diseases such as cancers, chloroacne, wasting syndrome, growing abnormalities, congenital anomaly etc. It is very important to determine the presence and levels of the dioxin complex compounds in both ecosystem and industrial processes according to the statutory legislation for protecting the health of living beings and preventing environmental pollution. tr_TR
dc.language.iso en tr_TR
dc.publisher International Journal of Food Engineering Research (IJFER) tr_TR
dc.subject Dioxin tr_TR
dc.subject Dioxin-like compounds tr_TR
dc.subject Human health tr_TR
dc.subject Toxicity tr_TR
dc.subject Dioxin analyzing techniques tr_TR
dc.title Contamination of Dioxins in Foods tr_TR
dc.type Article tr_TR
dc.publisher.issue 1 tr_TR
dc.publisher.firstpagenumber 1 tr_TR
dc.publisher.lastpagenumber 12 tr_TR
dc.identifier.bibliographictag EŞDER Banu, ARKUN Güner, Contamination of Dioxins in Foods(2018), International Journal of Food Engineering Research (IJFER) tr_TR


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