Cyclone
发表于 2025-3-21 16:16:42
书目名称Chemical Hazards in Thermally-Processed Foods影响因子(影响力)<br> http://impactfactor.cn/if/?ISSN=BK0224344<br><br> <br><br>书目名称Chemical Hazards in Thermally-Processed Foods影响因子(影响力)学科排名<br> http://impactfactor.cn/ifr/?ISSN=BK0224344<br><br> <br><br>书目名称Chemical Hazards in Thermally-Processed Foods网络公开度<br> http://impactfactor.cn/at/?ISSN=BK0224344<br><br> <br><br>书目名称Chemical Hazards in Thermally-Processed Foods网络公开度学科排名<br> http://impactfactor.cn/atr/?ISSN=BK0224344<br><br> <br><br>书目名称Chemical Hazards in Thermally-Processed Foods被引频次<br> http://impactfactor.cn/tc/?ISSN=BK0224344<br><br> <br><br>书目名称Chemical Hazards in Thermally-Processed Foods被引频次学科排名<br> http://impactfactor.cn/tcr/?ISSN=BK0224344<br><br> <br><br>书目名称Chemical Hazards in Thermally-Processed Foods年度引用<br> http://impactfactor.cn/ii/?ISSN=BK0224344<br><br> <br><br>书目名称Chemical Hazards in Thermally-Processed Foods年度引用学科排名<br> http://impactfactor.cn/iir/?ISSN=BK0224344<br><br> <br><br>书目名称Chemical Hazards in Thermally-Processed Foods读者反馈<br> http://impactfactor.cn/5y/?ISSN=BK0224344<br><br> <br><br>书目名称Chemical Hazards in Thermally-Processed Foods读者反馈学科排名<br> http://impactfactor.cn/5yr/?ISSN=BK0224344<br><br> <br><br>
expunge
发表于 2025-3-21 21:25:48
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Esalate
发表于 2025-3-22 03:20:48
Other Chemical Hazards,n and other alkenals. Their analytical methods, formation mechanisms, and mitigation strategies are discussed. Understanding these chemical hazards may improve our knowledge about the whole thermal-processing-induced hazards, then improving food safety and quality in food industry.
小丑
发表于 2025-3-22 06:32:19
Die Gewinnung der einzelnen Sternkataloge,ohydrates via caramelization and the Maillard reactions during thermal processing of foods. This chapter introduces the species, formation pathways, and analytical methods of α-dicarbonyl compounds, and their occurrence in foods. Their mitigation strategies in foods are also discussed.
CURL
发表于 2025-3-22 10:04:40
Die Gewinnung der einzelnen Sternkataloge,ons of AA have been found in heated foodstuffs in 2002, many researches have been carried out in recent years. This chapter reviews five groups of AA, including the occurrence, exposure assessments, toxicity, formation mechanism, analysis methods, inhibition methods, and the outlook for further study.
aesthetic
发表于 2025-3-22 13:22:13
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aesthetic
发表于 2025-3-22 19:07:00
https://doi.org/10.1007/978-981-13-8118-8Analysis technique; Chemical hazards; Formation mechanism; Mitigation strategy; Thermal processing
inconceivable
发表于 2025-3-23 00:17:10
978-981-13-8120-1Springer Nature Singapore Pte Ltd. 2019
moribund
发表于 2025-3-23 02:48:22
Shuo WangSummarizes the types, contents, analysis methods, formation mechanism and control strategy of hazardous substances.Focuses on how these hazardous substances are formed during thermal processing.Discus
口诀法
发表于 2025-3-23 07:58:51
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