Food process contaminants: formation, occurrence, risk assessment and mitigation strategies

Food process contaminants: formation, occurrence, risk assessment and mitigation strategies – a review

Published:2024-07-22 Issue: Volume: Page:1-33
ISSN:1944-0049
Container-title:Food Additives & Contaminants: Part A
language:en
Short-container-title:Food Additives & Contaminants: Part A

Author:

Zahir Ahmadullah¹,Khan Iftikhar Ali²,Nasim Maazullah³,Azizi Mohammad Naeem⁴,Azi Fidelis⁵

Affiliation:

1. Faculty of Veterinary Sciences, Department of Food Science and Technology, Afghanistan National Agricultural Sciences & Technology University, Kandahar, Afghanistan

2. Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, China

3. Faculty of Agriculture, Department of Horticulture, Kabul University, Kabul, Afghanistan

4. Faculty of Veterinary Sciences, Department of Pre-Clinic, Afghanistan National Agricultural Sciences & Technology University, Kandahar, Afghanistan

5. Department of Chemical Engineering, Guangdong Technion-Israel Institute of Technology (GTIIT), Shantou, Guangdong, China

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/19440049.2024.2381210

Reference192 articles.

1. Intermittent frying effect on French fries in palm olein, sunflower, soybean and canola oils on quality indices, 3-monochloropropane-1,2-diol esters (3-MCPDE), glycidyl esters (GE) and acrylamide contents

2. Insight about methods used for polycyclic aromatic hydrocarbons reduction in smoked or grilled fishery and meat products for future re-engineering: A systematic review

3. Toward N-nitrosamines free water: Formation, prevention, and removal

4. An overview of microbial mitigation strategies for acrylamide: Lactic acid bacteria, yeast, and cell-free extracts

5. Furan in commercial baby foods from the Spanish market: estimation of daily intake and risk assessment