Some Toxic Compounds Produced in Food by Cooking and Processing
- 1 January 1981
- journal article
- review article
- Published by Taylor & Francis in International Journal of Food Sciences and Nutrition
- Vol. 35 (1) , 5-23
- https://doi.org/10.3109/09637488109143481
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.Keywords
This publication has 97 references indexed in Scilit:
- N-Nitrosodimethylamine in beerFood and Cosmetics Toxicology, 1980
- Contamination of beer with trace quantities of N-nitrosodimethylamineFood and Cosmetics Toxicology, 1979
- Analysis of volatile N-nitrosamines in alcoholic beveragesFood and Cosmetics Toxicology, 1979
- INHIBITION OF LYSINOALANINE FORMATION IN FOOD PROTEINSJournal of Food Science, 1978
- Mutagenicities of the pyrolyzates of peptides and proteinsMutation Research - Fundamental and Molecular Mechanisms of Mutagenesis, 1978
- Dimethylnitrosamine and nitrosopyrrolidine in fumes produced during the frying of baconFood and Cosmetics Toxicology, 1976
- Dose-response study of the carcinogenicity of dietary sodium nitrite and morpholine in rats and hamstersFood and Cosmetics Toxicology, 1976
- The detection of polycyclic aromatic hydrocarbons in liquid smoke and some foodsToxicology and Applied Pharmacology, 1965
- Chemical Interactions between Lysine and Dehydroalanine in Modified Bovine Pancreatic RibonucleaseJournal of the American Chemical Society, 1964
- Cysteine Thioethers from Chloroethylenes2Journal of the American Chemical Society, 1959