Potential reactions of thermal process contaminants during digestion


Hamzalioglu A., GÖKMEN V.

TRENDS IN FOOD SCIENCE & TECHNOLOGY, cilt.106, ss.198-208, 2020 (SCI İndekslerine Giren Dergi) identifier identifier

  • Yayın Türü: Makale / Derleme
  • Cilt numarası: 106
  • Basım Tarihi: 2020
  • Doi Numarası: 10.1016/j.tifs.2020.10.014
  • Dergi Adı: TRENDS IN FOOD SCIENCE & TECHNOLOGY
  • Sayfa Sayıları: ss.198-208

Özet

Background: 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, a-dicarbonyl compounds, advanced glycation end products, chloropropanols and related esters, and lipid oxidation products are the most important examples for thermal process contaminants in thermally processed foods. The presence of varying amounts of thermal process contaminants in widely consumed foods daily is considered as a major concern by public authorities worldwide. Therefore, efforts to reduce the amount of these substances in heat-treated foods have gained importance.