Food Toxicants Formed During Thermal Processing

A review

Authors

  • Raja Rajeshwari

DOI:

https://doi.org/10.5281/zenodo.4152817

Keywords:

Toxicants, thermal processing, protein and starchy foodstuff, frying

Abstract

This review paper describes about the food toxicants such as acrylamide, acrolein, polycyclic aromatic hydrocarbons (PAHs) formed in some food products, mainly protein and starch-based food products during thermal processing like roasting, baking and frying. And these toxicants are related with the development of colour, aroma, flavours which gives the overall organoleptic properties and characteristics of the food product. In this review paper we have discussed about the frequently occurring heat generated food toxicants its mechanism, adverse effects to human health, human exposure, the strategy to be held to reduce the toxicants during thermal processing and some of the food which form these toxic compounds.

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References

Published

2020-10-30

How to Cite

[1]
R. Rajeshwari, “Food Toxicants Formed During Thermal Processing: A review”, FASJ, vol. 1, no. 4, Oct. 2020.