[PDF.04ug] 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)

[PDF.ax40] Acrylamide and Other Hazardous Compounds in Heat-Treated Foods (Woodhead Publishing Series in Food Science, Technology and Nutrition)

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 |  2006-11-13 | Original language:English | PDF # 1 |  9.40 x1.66 x6.47l,2.04 | File type: PDF | 536 pages

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||About the Author|Kerstin Skog is a Senior Lecturer in Applied Nutrition and Professor in Food Chemistry at Lund University, Sweden.

Jan Alexander is the Director for the Department for Food Toxicology at the Norwegian Institute of Public

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 latest research in this field, this important collection discusses both the formation of health-hazardous compounds during heat treatment of foods and practical methods to minimise...

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