By K Skog,J Alexander
Part one analyses the formation of damaging compounds in heat-treated meals similar to meat, potatoes, cereal and occasional. half discusses the healthiness dangers posed via heat-induced toxicants. It comprises chapters on bio-monitoring, publicity review and threat review, in addition to chapters at the hazards of particular compounds. the ultimate a part of the booklet is anxious with the most important region of minimising the formation of destructive compounds in nutrients items. this is often completed by means of controlling processing stipulations and enhancing parts, between different methods.
With its exotic editors and overseas workforce of individuals with unrivalled educational and adventure, Acrylamide and different damaging compounds in heat-treated meals, is worthy for all these fascinated by this important safeguard factor through the nutrition industry.
- Analyses the formation of future health unsafe compounds in the course of warmth remedy of foods
- Discusses sensible 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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Acrylamide and Other Hazardous Compounds in Heat-Treated Foods (Woodhead Publishing Series in Food Science, Technology and Nutrition) by K Skog,J Alexander