Production of contaminants during thermal processing in both industrial and home preparation of foods

Author:

Pedreschi Franco,Mariotti María Salomé

Publisher

Elsevier

Reference33 articles.

1. Process contaminants: a review;Murkovic;Reference Module in Food Science,2018

2. Potentially toxic components by excessive heat processing;Pedreschi,2017

3. Current issues in dietary acrylamide: formation, mitigation and risk assessment;Pedreschi;J Sci Food Agric,2014

4. Furan occurrence in starchy food model systems processed at high temperatures: effect of ascorbic acid and heating conditions;Mariotti;J Agric Food Chem,2012

5. Furan: a critical heat induced dietary contaminant;Mariotti;Food Funct,2013

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