By K Skog,J Alexander

ISBN-10: 1845690117

ISBN-13: 9781845690113

even though the purpose of cooking meals is to lead them to extra appetizing and microbiologically secure, it's referred to now that cooking and meals processing at excessive temperatures generate different types of poisonous elements, similar to heterocyclic amines and acrylamide, through the Maillard response. Summarising the most recent learn during this box, this significant assortment discusses either the formation of health-hazardous compounds in the course of warmth remedy of meals and sensible how you can minimise their formation.

Part one analyses the formation of dangerous compounds in heat-treated meals comparable to meat, potatoes, cereal and low. half discusses the healthiness dangers posed through heat-induced toxicants. It comprises chapters on bio-monitoring, publicity overview and threat evaluate, in addition to chapters at the hazards of particular compounds. the ultimate a part of the ebook is anxious with the most important sector of minimising the formation of damaging compounds in nutrients items. this is often accomplished by way of controlling processing stipulations and enhancing components, between different methods.

With its exclusive editors and foreign group of participants with unrivalled educational and event, Acrylamide and different harmful compounds in heat-treated meals, is necessary for all these fascinated by this important defense factor in the course of the nutrition industry.

  • Analyses the formation of health and wellbeing unsafe compounds in the course of warmth therapy of foods
  • Discusses functional ways to minimise formation
  • Distinguished editors and foreign workforce of contributors

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Acrylamide and Other Hazardous Compounds in Heat-Treated Foods (Woodhead Publishing Series in Food Science, Technology and Nutrition) by K Skog,J Alexander

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