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.
Показать больше [+] Меньше [-]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.
Показать больше [+] Меньше [-]Part 1 analyses the formation of hazardous compounds in heat-treated foods such as meat, potatoes, cereal and coffee.
Показать больше [+] Меньше [-]Part 2 discusses the health risks posed by heat-induced toxicants.
Показать больше [+] Меньше [-]It includes chapters on bio-monitoring, exposure assessment and risk assessment, as well as chapters on the risks of specific compounds.
Показать больше [+] Меньше [-]The final part of the book is concerned with the key area of minimising the formation of harmful compounds in food products.
Показать больше [+] Меньше [-]This can be achieved by controlling processing conditions and modifying ingredients, among other methods.
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Библиографическая информация
Эту запись предоставил National Agricultural Library
