找回密码
 To register

QQ登录

只需一步,快速开始

扫一扫,访问微社区

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

[复制链接]
楼主: Cyclone
发表于 2025-3-26 20:59:34 | 显示全部楼层
Conclusions and Future Directions,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.
发表于 2025-3-27 01:31:41 | 显示全部楼层
Book 2019imely and informative guide for researchers and graduate students in the fields of food chemistry, food ingredients, food analysis, food safety, food processing, chemical toxicology, disease prevention and health promotion..
发表于 2025-3-27 06:43:49 | 显示全部楼层
Brief Introduction of Food Processing Methods and Chemical Hazards Formed during Thermal Processing, but also enhance the palatability, flavor and nutrition quality of finished food products. Many of raw agriculture materials or ingredients are processed to food products and chemical hazards subsequently formed during processing are the key issues for food quality, safety and nutrition. There is
发表于 2025-3-27 12:21:54 | 显示全部楼层
发表于 2025-3-27 15:59:36 | 显示全部楼层
Acrylamide,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 stud
发表于 2025-3-27 20:39:48 | 显示全部楼层
发表于 2025-3-28 00:56:15 | 显示全部楼层
发表于 2025-3-28 02:13:29 | 显示全部楼层
Advanced Glycation End Products (AGEs),e condensation of amino groups of proteins, peptides, and amino acids with carbonyl groups of reducing sugars. After subsequent elimination, degradation, and oxidation reactions in the later stages, so-called advanced glycation end products (AGEs) are formed. AGEs have been linked to many chronic an
发表于 2025-3-28 08:03:34 | 显示全部楼层
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.
发表于 2025-3-28 10:33:00 | 显示全部楼层
Conclusions and Future Directions,elopment of desirable profiles of color and flavor attributes of food. However, thermal processing also gives rise to potentially hazardous by-products which may be a significant health risk for humans in the long run. With the development of analytical technology, significant improvements have been
 关于派博传思  派博传思旗下网站  友情链接
派博传思介绍 公司地理位置 论文服务流程 影响因子官网 SITEMAP 大讲堂 北京大学 Oxford Uni. Harvard Uni.
发展历史沿革 期刊点评 投稿经验总结 SCIENCEGARD IMPACTFACTOR 派博系数 清华大学 Yale Uni. Stanford Uni.
|Archiver|手机版|小黑屋| 派博传思国际 ( 京公网安备110108008328) GMT+8, 2025-7-4 00:01
Copyright © 2001-2015 派博传思   京公网安备110108008328 版权所有 All rights reserved
快速回复 返回顶部 返回列表