By K Skog,J Alexander
Part one analyses the formation of dangerous compounds in heat-treated meals equivalent to meat, potatoes, cereal and occasional. half discusses the well-being hazards posed via heat-induced toxicants. It comprises chapters on bio-monitoring, publicity evaluation and chance review, in addition to chapters at the hazards of particular compounds. the ultimate a part of the ebook is worried with the major sector of minimising the formation of damaging compounds in nutrients items. this is often accomplished through controlling processing stipulations and editing constituents, between different methods.
With its extraordinary editors and overseas group of members with unrivalled educational and event, Acrylamide and different unsafe compounds in heat-treated meals, is worthy for all these serious about this significant defense factor through the nutrition industry.
- Analyses the formation of healthiness unsafe compounds in the course of warmth therapy of foods
- Discusses functional the way to minimise formation
- Distinguished editors and overseas staff of contributors
Read Online 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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Extra resources for Acrylamide and Other Hazardous Compounds in Heat-Treated Foods (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Acrylamide and Other Hazardous Compounds in Heat-Treated Foods (Woodhead Publishing Series in Food Science, Technology and Nutrition) by K Skog,J Alexander