Titlebook: Chemical Hazards in Thermally-Processed Foods; Shuo Wang Book 2019 Springer Nature Singapore Pte Ltd. 2019 Analysis technique.Chemical haz

摇摆

Furan,trometry is a widely used method. Since furan has received special attention from the scientific community and food regulatory agencies, a considerable amount of literature has been published for the elimination of furan formation in food model systems over the last decade. Generally, three main app

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rdous substances are formed during thermal processing.Discus.This book summarizes the types, contents, analytical methods, formation mechanisms and control strategies for hazardous substances produced during the thermal processing of foods. In each chapter, hazardous substances such as dicarbonyl co

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Heterocyclic Amines in Foods: Analytical Methods, Formation Mechanism, and Mitigation Strategies, compounds are fundamental food components including sugars, amino acids, and creatine, which undergo the Maillard reaction to form HAs [1]. More than two dozen HAs have been identified in thermally processed foods.

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Brief Introduction of Food Processing Methods and Chemical Hazards Formed during Thermal Processingrmal processing according to the heat input. The mostly reported chemical hazards, such as α-Dicarbonyl compounds, furan, and acrylamide, are mainly formed in thermal processing. In this chapter, food processing methods and chemical hazards formed during thermal processing are introduced briefly.

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https://doi.org/10.1007/978-3-642-99694-8lycation, and the contribution of dietary AGEs will be discussed. Formation routes of main glycation products in foods will be explained and their analysis methods will be summarized. Major mitigation strategies developed so far will be evaluated.

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Betriebsrat und soziale Betriebspolitik,thout undesirable impact on the quality of finalized food products. The knowledge about these chemical hazards reported in food science in the past decades may increase our understanding about these thermal processing-induced hazards and finally improve safety and quality of thermally-processed foods.

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