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Acrylamide and other hazardous compounds in heat-treated foods /
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. Summarising the lates...
| Clasificación: | Libro Electrónico |
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| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge, England : Boca Raton, FL :
Woodhead Pub. ; CRC Press,
2006.
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| Colección: | Woodhead Publishing in food science, technology, and nutrition.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- pt. 1. Formation and analysis of hazardous compounds in heat-treated foods
- pt. 2. Health risks of acrylamide and other hazardous compounds in heat-treated foods
- pt. 3. Minimising the formation of hazardous compounds in foods during heat treatment.