Download Acrylamide and other hazardous compounds in heat-treated by Kerstin Skog, Jan Alexander PDF

By Kerstin Skog, Jan Alexander

Assessing the hazards posed to shoppers through acrylamide and different probably carcinogenic and genotoxic compounds is a concern for the nutrients undefined. This e-book offers learn within the sector, discussing the mechanisms of formation of unsafe compounds in the course of warmth remedy, the research of detrimental compounds, ways to check the dangers and novel how to minimise their formation in nutrients items.

Show description

Read or Download Acrylamide and other hazardous compounds in heat-treated foods PDF

Best food science books

Fundamentals of Food Reaction Technology

Foodstuff processing has moved on from being a craft to a contemporary know-how. as a way to meet the sensory caliber, defense, food, future health, economic system and novelty demanded of meals items through shoppers, it's important to enhance nutrition processing operations. This development comprises greater prediction and keep an eye on of the alterations that ensue through the processing of nutrition fabrics, and the premiums of alterations and the standards that impact them.

Essential oils and waxes

Given the becoming significance of crucial oils and waxes, this quantity offers with the research of a large spectrum of those compounds from many plant origins. advertisement oils similar to olive oil are analysed as are bushes akin to eucalyptus, mentha, cedar and juniper. additionally, research of spices, seasoning, seaweeds, perfumes, liquors and atmospheric monoterpene hydrocarbons are to be present in this booklet.

Advances in Food and Nutrition Research, Volume 71

Advances in foodstuff and foodstuff examine acknowledges the fundamental dating among the nutrition and dietary sciences and brings jointly extraordinary and finished reports that spotlight this courting. Contributions element clinical advancements within the extensive parts of foodstuff technological know-how and nutrients and are meant to supply these in academia and with the most recent info on rising learn in those always evolving sciences.

Innovation strategies in the food industry

Innovation suggestions within the nutrition undefined: instruments for Implementation is an vital source for the nutrients to introduce techniques available in the market, stick out from the contest and fulfill customer calls for. This reference reviews the main development advances of the foodstuff technological know-how, whereas delivering insights and concepts to beat barriers for his or her real implementation within the undefined.

Additional info for Acrylamide and other hazardous compounds in heat-treated foods

Example text

Stereochemistry of 1,3-dipoles generated by the decarboxylative route to azomethine ylides', J Chem Soc Perk Trans 1, 2693± 2701. GROB K, BIEDERMANN M, BIEDERMANN-BREM S, NOTI A, IMHOF D, AMREIN T, PFEFFERLE A and BAZZOCCO D (2003), `French fries with less than 100 mu g/kg acrylamide. A collaboration between cooks and analysts', Eur Food Res Technol, 217, 185±194. HAASE N U, MATTHAUS B and VOSMANN K (2003), `Acrylamide formation in foodstuffs ± Minimising strategies for potato crisps', Dtsch Lebensm-Rundsch, 99, 87±90.

E. the nature of the carbonyl compound) and on conditions of temperature, water content and pH. , 2003). The effectiveness of different carbohydrate moieties in forming acrylamide has been investigated by a number of research groups. Zyzak et al. (2003) investigated the ability of different carbonyls to generate acrylamide in a potato snack model system and found that a variety of carbohydrate sources could generate acrylamide from asparagine, including glucose, 2-deoxyglucose, ribose, glyceraldehydes, glyoxal and decanal.

MACLEOD G M and SEYYEDAIN-ARDEBILI M (1981), `Natural and simulated meat flavors (with particular reference to beef)', CRC Crit Rev Food Sci Nutr, 14, 309±437. MAILLARD L C (1912), `Action des acides amines sur les sucres: formation des melanoidines par voie methodique', Compt Rend, 154, 66±68. MAURON J (1981), `The Maillard reaction in food: a critical review from the nutritional standpoint' in C Eriksson, Maillard Reactions in Food, Oxford, Pergamon Press, 3±35. MOTTRAM D S (1994), `Flavour compounds formed during the Maillard reaction' in T H Parliment, M J Morello and R J McGorrin, Thermally Generated Flavors: Maillard, Microwave, and Extrusion Processes, Washington DC, American Chemical Society, 104±126.

Download PDF sample

Rated 4.82 of 5 – based on 23 votes