Acrylamide and other hazardous compounds in heat-treated foods /

Although the aim of cooking foods is to make them more appetizing and microbiologically safe, it is now known that cooking and food processing at high temperatures generate various kinds of toxic substances, such as heterocyclic amines and acrylamide, via the Maillard reaction. Summarising the lates...

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Bibliographic Details

Corporate Author:	ScienceDirect (Online service)
Other Authors:	Skog, Kerstin, Alexander, J. (Jan)
Format:	eBook
Language:	English
Published:	Cambridge, England : Boca Raton, FL : Woodhead Pub. ; CRC Press, 2006.
Series:	Woodhead Publishing in food science, technology, and nutrition.
Subjects:	Acrylamide > Toxicology. Food > Toxicology. Acrylamide > Toxicologie. Aliments > Toxicologie. MEDICAL > Toxicology. Acrylamide > Toxicology Food > Toxicology Acrylamide > toxicity Hot Temperature > adverse effects Food > toxicity Food Contamination Electronic books.
Online Access:	Connect to the full text of this electronic book