I
nte
rna
t
io
na
l J
o
urna
l o
f
Adv
a
nces in Applie
d Science
s
(
I
J
AAS)
Vo
l.
14
,
No
.
2
,
J
u
n
e
2
0
2
5
,
p
p
.
5
90
~
59
7
I
SS
N:
2252
-
8
8
1
4
,
DOI
:
1
0
.
1
1
5
9
1
/ijaas
.
v
14
.
i
2
.
pp
5
90
-
59
7
590
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5
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R
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(0
,
5
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1
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a
n
d
1
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%
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we
re
a
p
p
li
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k
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m
p
les
.
Ch
e
m
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a
n
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ly
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e
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p
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ts an
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s
u
m
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K
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w
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d
s
:
C
ash
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ap
p
le
ex
tr
ac
t
C
h
ick
en
s
teak
Ma
r
in
ad
e
Po
ly
cy
clic
ar
o
m
atic
h
y
d
r
o
ca
r
b
o
n
Sen
s
o
r
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ev
alu
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T
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is i
s
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p
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c
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d
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CC B
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SA
li
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C
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p
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A
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:
Fatm
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estar
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Facu
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Ag
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T
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U
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ity
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1
7
A
g
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s
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s
1
9
4
5
Sem
ar
an
g
J
l.
Pawiy
atan
L
u
h
u
r
No
.
1
,
B
e
n
d
an
Du
wu
r
,
Gaja
h
m
u
n
g
k
u
r
Dis
tr
ict,
Sem
ar
an
g
C
ity
,
C
en
tr
al
J
av
a
5
0
2
3
5
,
I
n
d
o
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E
m
ail: f
atm
a
-
p
u
jiles
tar
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tag
s
m
g
.
ac
.
id
1.
I
NT
RO
D
UCT
I
O
N
C
h
ick
en
s
teak
h
as
em
e
r
g
ed
as
a
p
r
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m
in
en
t
cu
lin
ar
y
ch
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ice
in
co
n
tem
p
o
r
ar
y
g
a
s
tr
o
n
o
m
y
,
p
ar
ticu
lar
ly
g
ain
in
g
m
o
m
e
n
tu
m
in
th
e
p
ast
f
iv
e
y
ea
r
s
d
u
e
to
its
v
er
s
atile
p
r
ep
ar
atio
n
m
eth
o
d
s
an
d
h
ea
lth
-
co
n
s
cio
u
s
p
o
s
itio
n
in
g
[
1
]
.
R
ec
en
t
m
ar
k
et
an
aly
s
es
in
d
icate
a
3
0
%
in
cr
ea
s
e
in
ch
ick
en
s
teak
co
n
s
u
m
p
tio
n
f
r
o
m
2
0
2
0
-
2
0
2
3
,
attr
ib
u
ted
t
o
its
lean
p
r
o
tei
n
co
n
ten
t,
p
o
r
tio
n
c
o
n
tr
o
llab
ilit
y
,
an
d
ad
a
p
tab
ilit
y
to
m
o
d
e
r
n
d
ietar
y
p
r
ef
er
e
n
ce
s
[
2
]
.
C
u
r
r
en
t
r
esear
ch
h
as
d
em
o
n
s
tr
ate
d
th
at
co
n
s
u
m
er
s
elec
tio
n
o
f
ch
ick
en
s
teak
is
s
ig
n
if
ican
tly
in
f
lu
e
n
ce
d
b
y
its
s
u
p
er
io
r
n
u
tr
itio
n
al
p
r
o
f
ile,
with
s
tu
d
ies
s
h
o
win
g
6
5
%
l
o
wer
s
atu
r
ated
f
at
co
n
ten
t
c
o
m
p
ar
e
d
t
o
tr
a
d
itio
n
al
r
ed
m
ea
t
alter
n
ativ
es
[
3
]
.
T
h
e
latest
f
o
o
d
s
cien
ce
r
esear
c
h
h
as
r
ev
ea
led
th
at
th
e
Ma
illar
d
r
ea
ctio
n
d
u
r
in
g
g
r
illi
n
g
cr
ea
tes
a
co
m
p
lex
f
lav
o
r
p
r
o
f
ile
th
r
o
u
g
h
s
u
r
f
ac
e
ca
r
am
eliza
tio
n
,
en
h
an
cin
g
b
o
th
s
en
s
o
r
y
ap
p
e
al
an
d
co
n
s
u
m
er
ac
ce
p
tan
ce
[
4
]
.
Ho
wev
er
,
c
o
n
tem
p
o
r
ar
y
f
o
o
d
s
af
et
y
s
tu
d
ies
h
av
e
id
en
tifie
d
cr
itical
co
n
ce
r
n
s
r
eg
ar
d
in
g
h
ig
h
-
tem
p
er
atu
r
e
g
r
illi
n
g
p
r
o
ce
s
s
es.
R
ec
en
t
in
v
esti
g
atio
n
s
h
av
e
d
em
o
n
s
tr
ated
th
at
g
r
illi
n
g
at
tem
p
er
atu
r
es
e
x
ce
ed
in
g
2
0
0
°C
lead
s
to
th
e
f
o
r
m
atio
n
o
f
p
o
ly
cy
clic
ar
o
m
atic
h
y
d
r
o
ca
r
b
o
n
s
(
PAHs
)
an
d
h
eter
o
cy
clic
am
in
es,
co
m
p
o
u
n
d
s
n
o
w
r
ec
o
g
n
ized
as
p
o
ten
ti
al
ca
r
cin
o
g
en
s
[
5
]
.
Ad
v
an
ce
d
a
n
aly
tical
s
tu
d
ies
f
r
o
m
2
0
2
3
h
a
v
e
q
u
an
tifie
d
t
h
at
wh
en
m
ea
t
f
at
d
r
ip
s
o
n
t
o
h
ea
t
s
o
u
r
ce
s
at
tem
p
er
atu
r
es
a
b
o
v
e
3
0
0
°C
,
P
AH
f
o
r
m
atio
n
in
c
r
ea
s
es
b
y
u
p
to
8
5
%
[
6
]
.
L
o
n
g
-
ter
m
e
p
id
em
io
lo
g
ical
s
tu
d
ies
Evaluation Warning : The document was created with Spire.PDF for Python.
I
n
t J Ad
v
Ap
p
l Sci
I
SS
N:
2252
-
8
8
1
4
Op
timiz
a
tio
n
o
f c
a
s
h
ew a
p
p
le
ex
tr
a
ct
a
s
a
to
ma
to
s
a
u
ce
s
u
b
s
titu
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ch
icke
n
s
tea
k
ma
r
in
a
d
es
(
S
iti S
u
s
a
n
ti
)
591
co
n
d
u
cte
d
b
etwe
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2
0
2
0
-
2
0
2
4
h
a
v
e
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b
lis
h
ed
a
s
ig
n
if
ic
an
t
co
r
r
elatio
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eg
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l
ar
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n
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m
p
tio
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o
f
h
ig
h
-
PAH
g
r
illed
m
ea
ts
an
d
in
cr
ea
s
ed
ca
n
ce
r
r
is
k
,
with
a
h
az
ar
d
r
atio
o
f
1
.
8
(
9
5
%
C
I
:
1
.
3
-
2
.
4
)
[
7
]
.
T
h
is
em
er
g
in
g
u
n
d
er
s
tan
d
i
n
g
h
as
s
p
ar
k
ed
in
ten
s
iv
e
r
esear
ch
in
to
in
n
o
v
ativ
e
m
eth
o
d
s
f
o
r
P
AH
r
ed
u
ctio
n
wh
ile
m
ain
tain
in
g
th
e
d
esira
b
le
s
en
s
o
r
y
ch
a
r
ac
ter
is
tics
th
at
m
ak
e
c
h
ick
en
s
teak
ap
p
ea
lin
g
to
m
o
d
er
n
co
n
s
u
m
er
s
.
On
e
p
r
o
m
is
in
g
ap
p
r
o
ac
h
to
m
itig
atin
g
PAH
f
o
r
m
atio
n
is
th
e
u
s
e
o
f
m
ar
i
n
atio
n
.
Ma
r
in
atin
g
m
ea
t
b
ef
o
r
e
co
o
k
in
g
h
as
b
ee
n
s
h
o
wn
to
en
h
a
n
ce
f
la
v
o
r
,
ten
d
er
n
ess
,
an
d
ju
icin
ess
b
y
alter
in
g
th
e
m
ea
t
'
s
p
h
y
s
ical
an
d
c
h
em
ical
p
r
o
p
e
r
ties
[
6
]
.
I
t
also
s
er
v
es
as
a
p
r
o
tectiv
e
b
ar
r
ier
,
r
e
d
u
cin
g
d
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r
ec
t
ex
p
o
s
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r
e
o
f
th
e
m
ea
t
to
h
ig
h
h
ea
t,
wh
ich
in
tu
r
n
ca
n
r
ed
u
c
e
PAH
f
o
r
m
atio
n
[
7
]
.
Fu
r
th
e
r
m
o
r
e,
m
a
r
in
ad
es
ca
n
in
co
r
p
o
r
ate
in
g
r
ed
ien
ts
r
ic
h
in
an
tio
x
id
a
n
ts
,
wh
ich
h
a
v
e
b
ee
n
s
h
o
wn
to
n
eu
tr
alize
f
r
ee
r
ad
icals
an
d
in
h
ib
it
t
h
e
f
o
r
m
atio
n
o
f
PAHs
d
u
r
in
g
g
r
illi
n
g
[
8
]
.
C
ash
ew
ap
p
le
ex
tr
ac
t (
C
AE
)
,
d
er
iv
ed
f
r
o
m
th
e
f
r
u
it o
f
A
n
a
c
a
r
d
iu
m
o
cc
id
en
t
a
le
,
h
as e
m
er
g
ed
as a
p
o
ten
tial n
atu
r
al
m
ar
in
a
d
e
in
g
r
ed
ien
t d
u
e
to
its
h
ig
h
a
n
tio
x
id
an
t c
o
n
ten
t,
p
ar
tic
u
lar
l
y
p
o
l
y
p
h
en
o
ls
,
f
lav
o
n
o
id
s
,
an
d
v
itam
in
C
,
wh
ich
ar
e
k
n
o
wn
to
co
u
n
ter
ac
t o
x
i
d
ativ
e
s
tr
ess
d
u
r
in
g
co
o
k
in
g
[
9
]
.
C
ash
ew
ap
p
le,
th
o
u
g
h
p
r
im
ar
ily
u
s
ed
in
th
e
p
r
o
d
u
ctio
n
o
f
ju
ices,
jam
s
,
an
d
f
er
m
en
ted
b
ev
er
ag
es,
r
em
ain
s
u
n
d
er
u
tili
ze
d
in
th
e
b
r
o
ad
e
r
co
n
tex
t
o
f
f
o
o
d
p
r
ese
r
v
atio
n
a
n
d
p
r
o
ce
s
s
in
g
[
1
0
]
.
R
ec
en
t
s
tu
d
ies
h
av
e
h
ig
h
lig
h
ted
its
p
o
ten
tial
n
o
t
o
n
ly
as
a
f
la
v
o
r
e
n
h
an
ce
r
b
u
t
also
as
a
p
r
eser
v
ativ
e
d
u
e
to
its
b
io
ac
tiv
e
co
m
p
o
u
n
d
s
,
wh
ic
h
ex
h
ib
it
an
t
im
icr
o
b
ial,
an
tio
x
id
an
t,
an
d
a
n
ti
-
in
f
lam
m
ato
r
y
p
r
o
p
e
r
ties
[
1
1
]
,
[
1
2
]
.
T
h
e
u
s
e
o
f
C
AE
in
m
ar
in
ad
es
alig
n
s
with
th
e
g
r
o
wi
n
g
c
o
n
s
u
m
er
p
r
ef
e
r
en
ce
f
o
r
clea
n
-
lab
el
p
r
o
d
u
cts,
wh
ich
s
ee
k
n
atu
r
al
alter
n
ativ
es
to
s
y
n
th
etic
p
r
ese
r
v
ativ
es
an
d
ad
d
itiv
es
[
1
3
]
.
M
o
r
eo
v
e
r
,
f
r
u
it
-
b
ased
ex
t
r
ac
ts
li
k
e
C
AE
h
av
e
b
ee
n
s
h
o
wn
to
im
p
r
o
v
e
th
e
n
u
tr
itio
n
al
q
u
ality
o
f
m
ea
ts
b
y
in
cr
ea
s
in
g
th
e
r
eten
tio
n
o
f
p
r
o
tei
n
an
d
r
e
d
u
cin
g
f
at
co
n
ten
t
d
u
r
in
g
co
o
k
in
g
[
1
4
]
.
T
h
e
b
en
e
f
it
o
f
e
n
h
an
ci
n
g
b
o
t
h
th
e
h
ea
lth
p
r
o
f
ile
an
d
s
en
s
o
r
y
ch
ar
ac
te
r
is
tics
o
f
m
ea
t m
ak
es C
AE
a
p
r
o
m
is
in
g
ca
n
d
id
ate
f
o
r
f
u
r
th
er
e
x
p
lo
r
ati
o
n
in
m
ea
t
p
r
o
ce
s
s
in
g
.
T
o
m
ato
s
au
ce
is
a
co
m
m
o
n
i
n
g
r
ed
ien
t
in
m
a
n
y
m
ar
i
n
ad
es
d
u
e
to
its
ac
id
ity
,
wh
ich
h
elp
s
ten
d
er
ize
th
e
m
ea
t
a
n
d
e
n
h
an
ce
f
lav
o
r
[
1
5
]
.
H
o
wev
er
,
to
m
at
o
s
au
ce
o
f
f
e
r
s
lim
ited
f
u
n
ctio
n
al
b
en
ef
its
b
ey
o
n
d
f
la
v
o
r
an
d
tex
tu
r
e
en
h
an
ce
m
e
n
t.
I
n
r
ec
en
t
y
ea
r
s
,
r
esear
ch
er
s
h
a
v
e
ex
p
lo
r
ed
v
ar
i
o
u
s
n
atu
r
al
ex
tr
a
cts
as
alter
n
ativ
es
to
to
m
ato
s
au
ce
in
m
ar
in
a
d
es,
f
o
cu
s
in
g
o
n
in
g
r
ed
ien
ts
th
at
c
an
also
p
r
o
v
id
e
h
ea
lth
b
en
ef
it
s
,
s
u
ch
as
r
ed
u
ci
n
g
PAH
f
o
r
m
atio
n
an
d
a
d
d
in
g
b
io
ac
tiv
e
co
m
p
o
u
n
d
s
th
at
im
p
r
o
v
e
th
e
m
ea
t’
s
n
u
tr
itio
n
al
p
r
o
f
ile
[
1
6
]
.
Stu
d
ies
h
av
e
d
em
o
n
s
tr
ated
th
at
f
r
u
it
ex
tr
ac
ts
,
wh
ich
a
r
e
r
ich
in
a
n
tio
x
id
an
ts
a
n
d
o
th
er
b
io
ac
ti
v
e
co
m
p
o
u
n
d
s
,
ca
n
s
ig
n
if
ican
tly
r
ed
u
ce
th
e
f
o
r
m
atio
n
o
f
h
ar
m
f
u
l
co
m
p
o
u
n
d
s
d
u
r
in
g
co
o
k
in
g
wh
ile
m
ain
tain
in
g
o
r
ev
en
en
h
an
cin
g
th
e
s
en
s
o
r
y
q
u
aliti
es
o
f
th
e
m
ea
t
[
1
7
]
.
T
h
er
e
f
o
r
e
,
ex
p
lo
r
i
n
g
C
AE
as
a
s
u
b
s
titu
te
f
o
r
to
m
at
o
s
au
ce
in
ch
ick
en
s
teak
m
a
r
in
ad
es m
a
y
p
r
o
v
id
e
b
o
th
h
ea
lth
an
d
c
u
lin
ar
y
ad
v
an
tag
es.
T
h
e
p
r
es
e
n
t
s
t
u
d
y
ai
m
s
to
in
v
e
s
tig
ate
th
e
u
s
e
o
f
C
A
E
as
a
s
u
b
s
ti
tu
te
f
o
r
t
o
m
at
o
s
a
u
c
e
i
n
c
h
i
ck
en
s
tea
k
m
a
r
i
n
a
d
es
.
S
p
e
ci
f
ic
all
y
,
t
h
e
s
t
u
d
y
will
ass
ess
t
h
e
e
f
f
ec
ts
o
f
v
a
r
y
i
n
g
c
o
n
ce
n
t
r
a
ti
o
n
s
o
f
C
A
E
o
n
th
e
ch
em
ica
l
co
m
p
o
s
iti
o
n
o
f
c
h
ic
k
e
n
s
tea
k
,
f
o
c
u
s
i
n
g
o
n
p
r
o
tei
n
an
d
f
a
t
c
o
n
te
n
t
,
w
h
i
le
als
o
e
v
al
u
at
in
g
its
p
o
te
n
t
ial
t
o
r
e
d
u
ce
PAH
le
v
els
d
u
r
i
n
g
g
r
illi
n
g
.
I
n
a
d
d
iti
o
n
,
s
e
n
s
o
r
y
e
v
al
u
at
i
o
n
s
wil
l
b
e
co
n
d
u
ct
ed
t
o
d
ete
r
m
in
e
c
o
n
s
u
m
er
ac
c
ep
ta
n
c
e,
wi
th
p
a
r
ti
c
u
la
r
at
t
en
t
io
n
t
o
att
r
i
b
u
tes
s
u
c
h
as
te
n
d
e
r
n
ess
,
j
u
i
ci
n
ess
,
an
d
f
la
v
o
r
.
T
h
is
r
ese
a
r
c
h
is
ex
p
e
cte
d
t
o
c
o
n
t
r
i
b
u
te
t
o
t
h
e
d
e
v
el
o
p
m
e
n
t
o
f
h
e
alt
h
i
er
m
ea
t
p
r
o
d
u
cts
b
y
o
f
f
e
r
i
n
g
a
n
atu
r
al
al
te
r
n
ati
v
e
to
tr
a
d
i
ti
o
n
al
m
ar
in
a
d
es
t
h
at
c
an
en
h
a
n
ce
b
o
t
h
t
h
e
n
u
t
r
i
ti
o
n
al
q
u
al
it
y
an
d
s
a
f
e
ty
o
f
g
r
ill
ed
m
e
ats.
2.
M
E
T
H
O
D
2
.
1
.
Resea
rc
h desi
g
n
T
h
is
r
esear
ch
em
p
lo
y
ed
a
c
o
m
p
letely
r
an
d
o
m
ized
d
esig
n
(
C
R
D)
with
f
o
u
r
tr
ea
tm
en
ts
an
d
f
iv
e
r
ep
licatio
n
s
to
ev
alu
ate
th
e
ef
f
ec
ts
o
f
d
if
f
e
r
en
t
co
n
ce
n
tr
atio
n
s
o
f
C
AE
as
a
s
u
b
s
titu
te
f
o
r
to
m
ato
s
au
ce
in
th
e
m
ar
in
ad
e
o
n
th
e
ch
em
ical
an
d
o
r
g
an
o
lep
tic
ch
ar
ac
ter
is
tics
o
f
ch
ick
en
s
teak
.
T
h
e
tr
ea
tm
e
n
t
s
co
n
s
is
ted
o
f
f
o
u
r
lev
els
o
f
C
AE
s
u
b
s
tit
u
tio
n
:
0
,
1
5
,
3
0
,
an
d
4
5
%,
r
ep
laci
n
g
t
h
e
co
r
r
esp
o
n
d
in
g
p
er
ce
n
tag
es
o
f
to
m
ato
s
au
ce
in
th
e
m
ar
in
ad
e.
T
h
is
r
esear
ch
was
co
n
d
u
cted
f
r
o
m
Ma
y
t
o
Sep
tem
b
er
2
0
2
4
at
th
e
F
o
o
d
C
h
em
is
tr
y
an
d
Nu
tr
itio
n
L
ab
o
r
at
o
r
y
,
Facu
lty
o
f
An
im
al
an
d
Ag
r
icu
ltu
r
al
Scien
ce
,
Dip
o
n
eg
o
r
o
Un
iv
e
r
s
ity
.
C
ash
ew
ap
p
les
wer
e
o
b
tain
ed
f
r
o
m
th
e
ca
s
h
e
w
h
o
m
e
in
d
u
s
tr
y
as a
waste
p
r
o
d
u
ct
in
W
o
n
o
g
ir
i,
C
en
tr
al
J
a
v
a
,
I
n
d
o
n
esia
.
2
.
2
.
Resea
rc
h
pro
ce
du
re
2
.
2
.
1
.
P
re
pa
ra
t
i
o
n o
f
ca
s
hew
a
pp
le
ex
t
ra
ct
T
h
e
C
AE
was
p
r
o
d
u
ce
d
b
y
f
ir
s
t
d
r
y
in
g
th
e
ca
s
h
ew
ap
p
le
f
lesh
,
an
d
t
h
en
g
r
in
d
in
g
it
i
n
to
a
f
in
e
p
o
wd
er
.
T
h
e
ex
tr
ac
tio
n
was
p
er
f
o
r
m
e
d
u
s
in
g
m
ac
e
r
atio
n
wi
th
7
0
%
eth
an
o
l.
A
r
atio
o
f
2
5
0
g
o
f
ca
s
h
ew
a
p
p
le
p
o
wd
er
to
1
L
o
f
eth
an
o
l
was
u
s
ed
,
an
d
t
h
e
m
ix
tu
r
e
was
lef
t
to
m
ac
er
ate
f
o
r
4
8
h
o
u
r
s
,
with
ag
itatio
n
ev
er
y
2
h
o
u
r
s
.
T
h
e
e
x
tr
ac
t
was
f
ilter
ed
u
s
in
g
f
ilter
p
ap
er
,
an
d
th
e
f
iltra
te
was
ev
ap
o
r
ated
u
s
in
g
a
r
o
tar
y
ev
ap
o
r
ato
r
to
o
b
tain
a
c
o
n
ce
n
tr
ate
d
ex
tr
ac
t
[
1
8
]
.
2
.
2
.
2
.
M
a
rina
de
prepa
ra
t
io
n
C
h
ick
en
b
r
ea
s
ts
wer
e
s
elec
ted
f
o
r
t
h
e
s
teak
,
tr
im
m
e
d
o
f
ex
c
ess
f
at,
an
d
m
ar
in
ated
u
s
in
g
th
e
p
r
ep
a
r
e
d
m
ar
in
ad
es.
T
h
e
p
r
im
ar
y
in
g
r
ed
ien
ts
f
o
r
th
e
m
ar
in
ad
e
in
cl
u
d
e
o
n
io
n
,
g
ar
lic,
r
ed
b
ell
p
e
p
p
er
,
b
r
o
wn
s
u
g
ar
,
W
o
r
ce
s
ter
s
h
ir
e
s
au
ce
,
b
lack
p
ep
p
er
,
s
alt,
b
r
o
th
,
an
d
s
u
n
f
lo
wer
s
ee
d
o
il.
Fo
u
r
d
if
f
er
e
n
t
m
ar
in
ad
es
wer
e
Evaluation Warning : The document was created with Spire.PDF for Python.
I
SS
N
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2
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8
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I
n
t J Ad
v
Ap
p
l Sci
,
Vo
l.
14
,
No
.
2
,
J
u
n
e
2
0
2
5
:
5
90
-
59
7
592
p
r
ep
ar
e
d
b
y
v
ar
y
in
g
th
e
p
r
o
p
o
r
tio
n
o
f
C
AE
an
d
to
m
ato
s
au
ce
.
T
h
e
b
aselin
e
f
o
r
m
u
la
co
n
tain
ed
1
0
0
g
o
f
to
m
ato
s
au
ce
,
wh
ich
was
p
ar
tially
o
r
f
u
lly
s
u
b
s
titu
ted
with
C
AE
at
0
,
1
5
,
3
0
,
an
d
4
5
%.
Oth
er
m
ar
i
n
ad
e
in
g
r
ed
ien
ts
r
em
ain
ed
c
o
n
s
tan
t
ac
r
o
s
s
all
tr
ea
tm
en
ts
as
s
h
o
wn
in
T
ab
le
1
.
T
h
e
in
g
r
ed
ien
ts
wer
e
m
ix
e
d
th
o
r
o
u
g
h
ly
t
o
en
s
u
r
e
u
n
if
o
r
m
d
is
tr
ib
u
tio
n
o
f
th
e
C
AE
o
r
to
m
ato
s
au
ce
in
th
e
m
a
r
in
ad
e.
T
ab
le
1
.
C
o
m
p
o
s
itio
n
o
f
m
ar
i
n
ad
e
with
v
ar
i
o
u
s
p
r
o
p
o
r
ti
o
n
s
o
f
C
AE
an
d
to
m
at
o
s
au
ce
I
n
g
r
e
d
i
e
n
t
s
C
o
m
p
o
si
t
i
o
n
O
n
i
o
n
(
g
)
1
5
0
1
5
0
1
5
0
1
5
0
G
a
r
l
i
c
(
g
)
20
20
20
20
R
e
d
p
e
p
p
e
r
(
g
)
1
2
5
1
2
5
1
2
5
1
2
5
B
r
o
w
n
s
u
g
a
r
(
g
)
1
0
0
1
0
0
1
0
0
1
0
0
W
o
r
c
e
s
t
e
r
s
h
i
r
e
s
a
u
c
e
(
m
l
)
90
90
90
90
P
e
p
p
e
r
(
g
)
5
5
5
5
S
a
l
t
(
g
)
5
5
5
5
F
l
a
v
o
r
i
n
g
(
g
)
10
10
10
10
S
u
n
f
l
o
w
e
r
o
i
l
(
ml
)
45
45
45
45
To
ma
t
o
s
a
u
c
e
(
g
)
1
0
0
85
70
65
*
C
A
E
e
x
t
r
a
c
t
(
%)
0
15
30
45
2
.
2
.
3
.
M
a
rina
de
a
nd
co
o
k
ing
pro
ce
du
re
T
h
e
ch
ic
k
e
n
b
r
e
ast
p
ie
ce
s
we
r
e
m
ar
in
ate
d
u
s
i
n
g
t
h
e
t
u
m
b
l
i
n
g
m
et
h
o
d
f
o
r
1
5
m
in
u
t
es,
f
o
llo
we
d
b
y
r
e
f
r
ig
e
r
ati
o
n
a
t
4
°C
f
o
r
4
h
o
u
r
s
t
o
e
n
s
u
r
e
e
v
en
p
en
et
r
at
io
n
o
f
t
h
e
m
a
r
i
n
ad
e
[
1
9
]
.
A
f
t
er
m
a
r
i
n
at
io
n
,
t
h
e
ch
ic
k
e
n
was
c
o
o
k
e
d
o
n
a
p
r
e
h
e
ate
d
g
r
ille
d
p
a
n
.
T
h
e
in
te
r
n
al
t
em
p
e
r
atu
r
e
o
f
th
e
c
h
ic
k
en
w
as
m
ai
n
ta
i
n
e
d
b
etwe
e
n
6
0
an
d
7
0
°C
t
o
e
n
s
u
r
e
p
r
o
p
er
d
o
n
e
n
ess
.
T
h
e
c
o
o
k
in
g
ti
m
e
w
as
ap
p
r
o
x
i
m
a
tel
y
4
-
6
m
i
n
u
tes
p
e
r
s
i
d
e
.
2
.
3
.
Chem
ic
a
l
a
na
ly
s
is
2
.
3
.
1
.
P
ro
t
ein
c
o
nte
nt
Pro
tein
co
n
ten
t
was
d
eter
m
in
ed
u
s
in
g
th
e
Kjeld
ah
l
m
eth
o
d
.
A
0
.
5
g
s
am
p
le
o
f
h
o
m
o
g
en
iz
ed
ch
ick
en
s
te
ak
was
d
ig
ested
u
s
in
g
1
0
m
L
o
f
co
n
ce
n
tr
ated
s
u
lf
u
r
ic
ac
i
d
an
d
0
.
5
g
o
f
s
elen
iu
m
i
n
a
K
jeld
ah
l
f
lask
u
n
til
a
clea
r
s
o
lu
tio
n
was
o
b
tain
ed
.
Af
ter
d
is
till
atio
n
,
th
e
n
itro
g
e
n
co
n
ten
t
was
d
eter
m
in
e
d
an
d
co
n
v
er
ted
to
p
r
o
tein
u
s
in
g
a
co
n
v
er
s
io
n
f
a
cto
r
o
f
6
.
2
5
[
2
0
]
.
2
.
3
.
2
.
F
a
t
c
o
nte
nt
Fat
co
n
ten
t
was
m
ea
s
u
r
ed
u
s
in
g
th
e
So
x
h
let
ex
t
r
ac
tio
n
m
et
h
o
d
.
A
2
g
s
am
p
le
o
f
ch
ick
en
s
teak
was
weig
h
ed
,
d
r
ied
in
a
n
o
v
en
at
1
0
5
°C
f
o
r
4
h
o
u
r
s
,
a
n
d
th
en
ex
tr
ac
ted
u
s
in
g
n
-
h
ex
an
e
as
th
e
s
o
lv
en
t
f
o
r
8
h
o
u
r
s
.
T
h
e
f
at
p
er
ce
n
tag
e
was c
alcu
l
ated
b
ased
o
n
th
e
in
itial a
n
d
f
i
n
al
weig
h
t o
f
t
h
e
s
am
p
le
af
ter
ex
tr
ac
tio
n
[
2
0
]
.
2
.
3
.
3
.
P
o
ly
c
y
clic
a
ro
m
a
t
ic
hy
dro
ca
rbo
ns
PAH
co
n
ten
t
was
an
aly
ze
d
u
s
in
g
g
as
ch
r
o
m
ato
g
r
ap
h
y
with
a
f
lam
e
io
n
izatio
n
d
etec
to
r
(
G
C
-
FID
)
.
A
1
0
g
s
am
p
le
o
f
g
r
illed
ch
ick
e
n
s
teak
was e
x
tr
ac
ted
u
s
in
g
a
m
ix
tu
r
e
o
f
d
ic
h
lo
r
o
m
eth
an
e
an
d
n
-
h
ex
a
n
e
(
1
:1
)
f
o
r
1
8
h
o
u
r
s
.
T
h
e
e
x
tr
ac
t
u
n
d
er
wen
t
a
clea
n
u
p
p
r
o
ce
s
s
u
s
in
g
b
asic
alu
m
in
a
b
e
f
o
r
e
PA
H
co
m
p
o
u
n
d
s
wer
e
q
u
an
tifie
d
[
2
1
]
.
2
.
3
.
4
.
O
rg
a
no
lept
ic
e
v
a
lua
t
io
n
T
h
e
o
r
g
an
o
lep
tic
p
r
o
p
er
ties
o
f
th
e
m
ar
in
ated
an
d
g
r
illed
ch
i
ck
en
s
teak
s
wer
e
ass
e
s
s
ed
b
y
a
p
an
el
o
f
2
5
s
em
i
-
tr
ain
ed
p
an
elis
ts
u
s
i
n
g
a
4
-
p
o
in
t
s
co
r
in
g
s
y
s
tem
.
T
h
e
attr
ib
u
tes
ev
alu
ated
in
clu
d
ed
ten
d
er
n
ess
,
ju
icin
ess
,
ar
o
m
a,
tast
e,
an
d
o
v
er
all
p
r
ef
er
en
ce
.
T
h
e
p
an
elis
ts
as
s
ig
n
ed
s
co
r
es
f
r
o
m
1
to
4
,
with
1
in
d
icatin
g
th
e
lo
west p
r
ef
er
en
ce
an
d
4
in
d
icatin
g
th
e
h
i
g
h
est p
r
ef
e
r
en
c
e
[
2
2
]
.
2
.
4
.
Da
t
a
a
na
ly
s
is
T
h
e
d
ata
f
r
o
m
th
e
ch
em
ical
a
n
d
o
r
g
a
n
o
lep
tic
ev
alu
atio
n
s
wer
e
an
aly
ze
d
u
s
in
g
an
aly
s
is
o
f
v
ar
ian
ce
(
ANOVA
)
[
2
3
]
.
Sig
n
if
ican
t
d
if
f
er
en
ce
s
b
etwe
en
tr
ea
tm
en
ts
wer
e
d
eter
m
in
ed
u
s
in
g
Du
n
c
an
’
s
m
u
ltip
le
r
an
g
e
test
at
a
s
ig
n
i
f
ican
ce
lev
el
o
f
p
<0
.
0
5
.
PAH
lev
els
wer
e
r
ep
o
r
ted
d
escr
ip
tiv
el
y
d
u
e
to
th
e
lo
w
d
etec
tio
n
lim
its
in
s
o
m
e
tr
ea
tm
en
ts
.
Or
g
an
o
lep
tic
d
ata
wer
e
an
aly
ze
d
u
s
in
g
a
r
an
k
in
g
test
to
d
eter
m
in
e
o
v
er
all
p
a
n
elis
t
p
r
ef
er
en
ce
s
.
3.
RE
SU
L
T
S AN
D
D
I
SCU
SS
I
O
N
3
.
1
.
P
r
o
t
ein a
nd
f
a
t
c
o
nte
nt
T
ab
le
2
p
r
esen
ts
th
e
ef
f
ec
t
o
f
C
AE
s
u
b
s
titu
tio
n
o
n
th
e
p
r
o
tein
an
d
f
at
co
n
ten
t
o
f
ch
ic
k
en
s
teak
s
.
Pro
tein
lev
els
in
cr
ea
s
ed
with
h
ig
h
er
C
AE
co
n
ce
n
t
r
atio
n
s
,
with
th
e
4
5
%
tr
ea
tm
en
t
y
ield
i
n
g
th
e
h
ig
h
est
v
alu
e
Evaluation Warning : The document was created with Spire.PDF for Python.
I
n
t J Ad
v
Ap
p
l Sci
I
SS
N:
2252
-
8
8
1
4
Op
timiz
a
tio
n
o
f c
a
s
h
ew a
p
p
le
ex
tr
a
ct
a
s
a
to
ma
to
s
a
u
ce
s
u
b
s
titu
te
in
ch
icke
n
s
tea
k
ma
r
in
a
d
es
(
S
iti S
u
s
a
n
ti
)
593
(
4
0
.
6
0
±
5
.
6
8
%),
s
ig
n
if
ican
tly
h
ig
h
er
th
a
n
th
e
co
n
tr
o
l
g
r
o
u
p
(
3
3
.
8
3
±
4
.
8
8
%,
p
<0
.
0
5
)
.
T
h
is
en
h
an
ce
m
en
t
in
p
r
o
tein
c
o
n
ten
t
m
a
y
b
e
attr
ib
u
ted
to
th
e
an
tio
x
id
an
t
ac
ti
v
ity
in
C
AE
th
at
p
o
ten
tially
p
r
eser
v
es
p
r
o
tein
in
teg
r
ity
d
u
r
in
g
g
r
illi
n
g
.
Similar
f
in
d
in
g
s
wer
e
r
e
p
o
r
ted
b
y
R
ib
eir
o
et
a
l.
[
2
4
]
,
wh
o
f
o
u
n
d
th
at
an
tio
x
id
a
n
ts
in
n
atu
r
al
ex
tr
ac
ts
h
elp
m
ain
tai
n
p
r
o
tein
lev
els
d
u
r
in
g
th
er
m
al
p
r
o
ce
s
s
in
g
.
Ad
d
itio
n
ally
,
p
r
o
teo
ly
tic
e
n
zy
m
e
ac
tiv
ity
en
h
an
ce
d
b
y
ac
id
ic
f
r
u
it e
x
tr
ac
ts
m
ay
co
n
tr
ib
u
te
to
b
etter
p
r
o
te
in
r
eten
tio
n
[
2
5
]
.
I
n
co
n
tr
ast,
f
at
co
n
ten
t
ex
h
ib
ited
a
d
o
wn
war
d
tr
en
d
,
alb
eit
n
o
t
s
tatis
tically
s
ig
n
if
ican
t.
T
h
e
4
5
%
C
AE
g
r
o
u
p
s
h
o
wed
a
s
lig
h
t
r
e
d
u
ctio
n
(
1
.
0
7
±
0
.
3
7
%)
co
m
p
a
r
ed
to
th
e
co
n
tr
o
l
(
1
.
1
6
±
0
.
2
7
%
)
.
T
h
is
alig
n
s
with
Ak
y
er
ek
o
et
a
l.
[
2
6
]
,
wh
o
o
b
s
er
v
ed
th
at
f
lav
o
n
o
id
-
r
ich
e
x
tr
ac
ts
r
ed
u
ce
lip
id
o
x
id
atio
n
in
m
ea
t
p
r
o
d
u
cts.
T
h
ese
r
esu
lts
d
em
o
n
s
tr
ate
th
at
C
AE
en
h
an
ce
s
th
e
n
u
tr
itio
n
al
p
r
o
f
ile
o
f
ch
ick
e
n
s
teak
b
y
in
cr
ea
s
in
g
p
r
o
tein
wh
ile
s
lig
h
tly
r
ed
u
cin
g
f
at.
C
o
m
p
ar
ed
to
o
th
er
f
r
u
it
-
b
ased
m
ar
in
ad
es
s
u
ch
as
lem
o
n
[
1
6
]
o
r
p
o
m
e
g
r
an
ate
[
6
]
,
C
AE
o
f
f
er
s
co
m
p
ar
ab
le
n
u
tr
it
io
n
al
b
en
e
f
its
with
th
e
ad
d
ed
ad
v
an
tag
e
o
f
r
ed
u
ci
n
g
c
o
o
k
i
n
g
-
in
d
u
ce
d
o
x
id
ativ
e
d
eg
r
ad
atio
n
.
T
h
is
f
in
d
in
g
is
c
o
n
s
is
ten
t
with
p
r
e
v
io
u
s
s
tu
d
ies
s
u
g
g
esti
n
g
th
at
an
tio
x
i
d
an
ts
lik
e
f
lav
o
n
o
id
s
ca
n
m
o
d
u
late
f
at
m
etab
o
lis
m
d
u
r
i
n
g
co
o
k
i
n
g
[
2
7
]
.
Sp
ec
if
ically
,
th
e
f
lav
o
n
o
i
d
s
p
r
esen
t
in
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AE
,
s
u
ch
as
q
u
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ce
tin
,
m
ay
in
h
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it
lip
id
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id
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r
e
s
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ltin
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h
tly
lo
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f
at
co
n
ten
t
in
th
e
f
in
al
p
r
o
d
u
ct
[
2
6
]
.
T
h
is
m
a
k
es
C
AE
a
v
alu
ab
le
ad
d
itio
n
to
m
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r
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h
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cts.
T
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.
Pro
tein
an
d
f
at
lev
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f
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in
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b
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ato
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P
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r
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F
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37
Th
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A
E
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p
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0
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)
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2
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L
ev
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f
po
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cy
clic
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ro
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a
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ic
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dro
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rbo
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T
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e
lev
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o
f
PAHs
in
g
r
illed
ch
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ar
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s
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o
wn
in
T
ab
le
3
.
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h
e
c
o
n
tr
o
l
s
am
p
le
(
0
%
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AE
)
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n
tain
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s
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g
/k
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a
]
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1
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/k
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R
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th
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m
en
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h
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u
p
p
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ts
th
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p
o
t
h
esis
th
at
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tio
x
id
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ts
in
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in
h
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PAH
f
o
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m
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e
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tr
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r
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ad
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u
r
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ig
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in
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o
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ar
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ar
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,
s
u
ch
as
r
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s
em
ar
y
o
r
th
y
m
e
ex
tr
ac
ts
[
2
8
]
,
C
AE
ap
p
ea
r
s
to
b
e
m
o
r
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ef
f
ec
tiv
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at
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n
tr
ati
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n
s
.
T
h
e
co
m
p
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ab
s
en
ce
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f
b
en
z
o
[
a]
p
y
r
en
e
i
n
1
5
%
C
AE
-
tr
ea
ted
s
am
p
les
u
n
d
er
s
co
r
es
C
AE
's
p
o
ten
tial
as
a
n
atu
r
al
m
itig
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n
s
tr
at
eg
y
f
o
r
f
o
o
d
b
o
r
n
e
ca
r
cin
o
g
en
s
.
T
h
ese
f
in
d
i
n
g
s
ar
e
co
n
s
is
ten
t
with
[
2
9
]
,
wh
o
em
p
h
asized
th
e
r
o
le
o
f
p
o
l
y
p
h
e
n
o
l
-
r
ich
m
ar
i
n
ad
es
in
s
u
p
p
r
ess
in
g
PAH
f
o
r
m
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n
.
T
h
e
c
o
m
p
lete
a
b
s
en
ce
o
f
PAHs
in
th
e
1
5
%
C
AE
tr
ea
t
m
en
t
i
s
esp
ec
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n
o
tewo
r
th
y
,
as
it
u
n
d
er
s
co
r
e
s
C
AE
's
p
o
ten
tial
to
im
p
r
o
v
e
f
o
o
d
s
af
ety
b
y
m
in
im
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th
e
h
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lth
r
is
k
s
ass
o
ciate
d
with
g
r
illed
m
ea
t c
o
n
s
u
m
p
tio
n
.
T
h
ese
r
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lts
h
ig
h
lig
h
t CAE’
s
ef
f
icac
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in
r
ed
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cin
g
PAH
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r
m
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m
p
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o
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n
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tio
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m
ar
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ad
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T
h
er
ef
o
r
e,
in
c
o
r
p
o
r
atin
g
C
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in
to
m
ea
t
m
ar
in
a
d
es
ca
n
p
r
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v
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d
e
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p
r
ac
tical
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o
lu
tio
n
to
m
i
n
im
izin
g
PAH
f
o
r
m
atio
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wh
ile
m
ain
tain
in
g
th
e
f
lav
o
r
a
n
d
q
u
ality
o
f
g
r
illed
m
ea
ts
.
T
ab
le
3
.
T
h
e
ex
is
ten
ce
o
f
PAH
o
n
th
e
ch
ic
k
en
s
teak
co
o
k
ed
b
y
m
ar
i
n
ad
e
co
n
tain
in
g
C
AE
as
a
s
u
b
s
titu
te
f
o
r
to
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s
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ce
P
A
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c
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m
p
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d
s (m
g
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D
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Le
v
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[
a
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a
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3
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1
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[
a
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p
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N
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3
.
3
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O
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Or
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co
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p
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r
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to
th
e
co
n
t
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1
0
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is
in
lin
e
with
f
in
d
in
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s
f
r
o
m
L
ato
ch
et
a
l.
[
1
3
]
,
w
h
o
r
e
p
o
r
t
ed
en
h
a
n
ce
d
m
ea
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q
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r
in
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d
ie
d
b
y
Yu
n
ita
et
a
l.
[
1
6
]
,
C
AE
s
h
o
wed
b
etter
ten
d
er
n
ess
an
d
o
v
er
all
ac
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lik
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ac
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ile.
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x
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co
n
ce
n
tr
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(
1
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led
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ies
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ased
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ce
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ess
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y
b
r
ea
k
in
g
d
o
wn
m
u
s
cle
f
ib
er
s
[
2
9
]
.
T
h
is
co
n
ce
n
t
r
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ac
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v
ed
a
n
o
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n
g
th
at
m
o
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te
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ar
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l
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o
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im
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with
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s
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Similar
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5
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ased
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s
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m
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tu
r
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en
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T
h
e
1
0
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AE
tr
ea
tm
en
t
w
as
r
ated
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ig
h
est
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u
p
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ted
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L
at
o
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[
1
3
]
,
wh
o
d
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o
n
s
tr
ated
th
at
f
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u
it
-
b
ased
m
ar
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f
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wev
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b
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m
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d
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im
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.
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g
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m
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ate
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E
(
%)
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p
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)
4.
CO
NCLU
SI
O
N
T
h
is
s
tu
d
y
d
em
o
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s
tr
ates th
at
C
AE
is
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ef
f
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tiv
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n
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s
u
b
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te
f
o
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m
ato
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s
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ar
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n
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ci
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b
o
th
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tr
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d
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s
o
r
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.
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a
d
d
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s
ig
n
if
ican
tly
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ar
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PAHs
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with
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e
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m
ar
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g
d
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tab
le
lev
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o
f
PAH
s
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in
clu
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g
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en
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[
a]
p
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r
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n
e.
Sen
s
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d
f
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r
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g
g
est
th
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f
f
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a
v
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d
s
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f
g
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p
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a
n
d
th
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m
m
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in
d
u
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tr
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.
Fu
r
th
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o
f
C
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’
s
r
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le
in
o
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8
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Evaluation Warning : The document was created with Spire.PDF for Python.