By K Skog,J Alexander
Part one analyses the formation of dangerous compounds in heat-treated meals resembling meat, potatoes, cereal and occasional. half discusses the healthiness hazards posed by means of heat-induced toxicants. It comprises chapters on bio-monitoring, publicity overview and chance review, in addition to chapters at the hazards of particular compounds. the ultimate a part of the ebook is anxious with the main zone of minimising the formation of destructive compounds in foodstuff items. this is often accomplished via controlling processing stipulations and enhancing parts, between different methods.
With its individual editors and overseas group of individuals with unrivalled educational and event, Acrylamide and different dangerous compounds in heat-treated meals, is important for all these excited by this significant protection factor through the foodstuff industry.
- Analyses the formation of health and wellbeing unsafe compounds in the course of warmth therapy of foods
- Discusses sensible ways to minimise formation
- Distinguished editors and overseas 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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Acrylamide and Other Hazardous Compounds in Heat-Treated Foods (Woodhead Publishing Series in Food Science, Technology and Nutrition) by K Skog,J Alexander