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The Generation and Control of Harmful Products in Food Processing

By Maomao Zeng

The Generation and Control of Harmful Products in Food Processing Business & Technology

The Generation and Control of Harmful Products in Food Processing

0 - Default Title
Description
In order to obtain satisfactory quality, food materials are usually processed. However, along with the improvement of food quality, harmful products may also be generated, such as heterocyclic amines, advanced glycation end products, acrylamide, ethyl carbamate, and methylimidazole. Recently, research in this field has expanded significantly, especially regarding the formation, occurrence, and inhibition of these harmful products in different food systems.Given the growing concern about the safety of food processing procedures, it is important to report the latest research on the formation and control of harmful products generated during food processing.
Product details
Number of Pages:
168
Release Date:
2025-11-25
Publication Date:
2025-11-25
Publisher:
MDPI AG
Languages:
Original: English
ISBN10:
3725857997
ISBN13:
9783725857999
GPSR Manufacturer Reference:
[email protected]
Weight:
620 g
Height:
175 cm
Width:
250 cm
Thickness:
16 cm
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