Acrylamide and other hazardous compounds in heat-treated foods
2006
Skog, K (Kerstin) | Alexander, J (Jan)
Although the aim of cooking foods is to make them more appetizing and microbiologically safe, it is now known that cooking and food processing at high temperatures generate various kinds of toxic substances, such as heterocyclic amines and acrylamide, via the Maillard reaction.
Mostrar más [+] Menos [-]Summarising the latest research in this field, this important collection discusses both the formation of health-hazardous compounds during heat treatment of foods and practical methods to minimise their formation.
Mostrar más [+] Menos [-]Part 1 analyses the formation of hazardous compounds in heat-treated foods such as meat, potatoes, cereal and coffee.
Mostrar más [+] Menos [-]Part 2 discusses the health risks posed by heat-induced toxicants.
Mostrar más [+] Menos [-]It includes chapters on bio-monitoring, exposure assessment and risk assessment, as well as chapters on the risks of specific compounds.
Mostrar más [+] Menos [-]The final part of the book is concerned with the key area of minimising the formation of harmful compounds in food products.
Mostrar más [+] Menos [-]This can be achieved by controlling processing conditions and modifying ingredients, among other methods.
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Información bibliográfica
Este registro bibliográfico ha sido proporcionado por National Agricultural Library
