Browsing by Author "Ciezarova, Zuzana"

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    Process Contaminants: A Review
    (Elsevier, 2018) Murkovic, Michael; Pedreschi Plasencia, Franco Wilfredo; Ciezarova, Zuzana; IFT
    During processing of foods a series of health compromising substances can be formed. This is normally the case during heating. The compounds that are discussed in this chapter are heterocyclic amines, chloropropanols, furans, acrylamide, and polycyclic aromatic hydrocarbons (PAHs). These groups of compounds have a completely different origin, being a result of heat induced reactions. Heterocyclic amines are mainly formed in meat, chloropropanols in practically any food containing chloride and lipids, furans in many carbohydrate containing foods but also from lipids and ascorbic acid, acrylamide in starchy foods with amino acids presence, and PAHs in processed foods. All these compounds have a carcinogenic potential but they can also show acute toxicity. © 2019 Elsevier Inc. All rights reserved.