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Acrylamide and other hazardous compounds in heat-treated foods

Acrylamide and other hazardous compounds in heat-treated foods

Jan Alexander
0/5 ( ratings)
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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 generates various kinds of toxic substances, such as heterocyclic amines and acrylamide, via the Maillard reaction. Therefore, assessing the risks posed to consumers is a priority for the food industry. This book presents the latest research in the area, discussing the mechanisms of formation of hazardous compounds during heat treatment, the analysis of hazardous compounds, methods to assess the risks they pose and novel methods to minimize their formation in food products.
Language
English
Pages
536
Format
Hardcover
Publisher
Woodhead Publishing
Release
October 28, 2006
ISBN
1845690117
ISBN 13
9781845690113

Acrylamide and other hazardous compounds in heat-treated foods

Jan Alexander
0/5 ( ratings)
Read Download
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 generates various kinds of toxic substances, such as heterocyclic amines and acrylamide, via the Maillard reaction. Therefore, assessing the risks posed to consumers is a priority for the food industry. This book presents the latest research in the area, discussing the mechanisms of formation of hazardous compounds during heat treatment, the analysis of hazardous compounds, methods to assess the risks they pose and novel methods to minimize their formation in food products.
Language
English
Pages
536
Format
Hardcover
Publisher
Woodhead Publishing
Release
October 28, 2006
ISBN
1845690117
ISBN 13
9781845690113

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