Citation

Gray JI, Morton ID. J. Hum. Nutr. 1981; 35(1): 5-23.

Copyright

(Copyright © 1981, J. Libbey)

DOI

unavailable

PMID

7009734

Abstract

Both cooking and processing of food can produce toxic compounds in food, if the appropriate precursors are present. N-Nitrosamines, polycyclic aromatic hydrocarbons and phenolic compounds, lipid polymerisation products resulting from deep-fat frying, lipid oxidation products, Maillard-browning products and other products of protein reactions are discussed as well as their formation, concentration and control. The conclusion points out that contamination of human food is almost impossible to avoid and must be considered together with the beneficial effects of food processing on food safety, flavour, shelf-life and convenience.

Language: en