By K Skog,J Alexander
Part one analyses the formation of damaging compounds in heat-treated meals corresponding to meat, potatoes, cereal and occasional. half discusses the future health hazards posed by way of heat-induced toxicants. It contains chapters on bio-monitoring, publicity review and hazard overview, in addition to chapters at the dangers of particular compounds. the ultimate a part of the publication is worried with the foremost quarter of minimising the formation of destructive compounds in meals items. this is completed by way of controlling processing stipulations and editing constituents, between different methods.
With its distinct editors and overseas group of individuals with unrivalled educational and event, Acrylamide and different harmful compounds in heat-treated meals, is worthy for all these enthusiastic about this significant protection factor through the foodstuff industry.
- Analyses the formation of wellbeing and fitness harmful compounds in the course of warmth therapy of foods
- Discusses sensible tips on how to minimise formation
- Distinguished editors and foreign crew of contributors
Read or Download Acrylamide and Other Hazardous Compounds in Heat-Treated Foods (Woodhead Publishing Series in Food Science, Technology and Nutrition) PDF
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