Acrylamide and other hazardous compounds in heat-treated foods
Kerstin Skog
Assessing the risks posed to consumers by acrylamide and other potentially carcinogenic and genotoxic compounds is a priority for the food industry. This book presents research in the area, discussing the mechanisms of formation of hazardous compounds during heat treatment, the analysis of hazardous compounds, methods to assess the risks and novel methods to minimise their formation in food products.
Kateqoriyalar:
İl:
2006
Nəşriyyat:
Woodhead Publishing
Dil:
english
Səhifələr:
536
ISBN 10:
1845692012
ISBN 13:
9781845692018
Seriyalar:
Woodhead Publishing Series in Food Science, Technology and Nutrition 132
Fayl:
PDF, 3.57 MB
IPFS:
,
english, 2006
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