Article

Potential reactions of thermal process contaminants during digestion

2020-12-01

Abstract excerpt

Thermal process contaminants, which exert carcinogenic or mutagenic effects on human health, are generated in foods during common thermal processing such as frying, baking, and roasting. Heterocyclic aromatic amines, acrylamide, 5-hydroxymethyl-2-furfural, α-dicarbonyl compounds, advanced glycation end products, chloropropanols and related esters, and lipid oxidation products are the most important examples for th...

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Literature Corpus work: 5daf52ad-f42c-5699-9477-6d04727cbd74
DOI: 10.1016/j.tifs.2020.10.014

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