آکریل آمید و سایر ترکیبات خطرناک در مواد غذایی با گرما Acrylamide and other hazardous compounds in heat-treated foods
- نوع فایل : کتاب
- زبان : انگلیسی
- نویسنده : Kerstin Skog
- چاپ و سال / کشور: 2006
- شابک / ISBN : 978-1-84569-011-3, 978-1-84569-201-8
Description
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.
