Potentially Toxic Food Components Formed by Excessive Heat Processing

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dc.catalogadoryvc
dc.contributor.authorPedreschi Plasencia, Franco Wilfredo
dc.contributor.authorMurkovic Michael
dc.contributor.editorJaime Uribarri
dc.date.accessioned2025-04-16T15:45:59Z
dc.date.available2025-04-16T15:45:59Z
dc.date.issued2018
dc.description.abstractNeoformed contaminants generated during processing of food have become an area of contention because of the potential toxic health effects of these compounds.
dc.description.funderBasal
dc.fuente.origenHistorial Académico
dc.identifier.citationPedreschi Franco, Murkovic Michael. Potentially Toxic Food Components Formed by Excessive Heat Processing. In: Jaime Uribarri,editors. Dietary AGEs and Their Role in Health and Disease. USA: Taylor & Francis group,.; 2018. p. 1-10.
dc.identifier.doi10.1201/9781315120041
dc.identifier.urihttps://doi.org/10.1201/9781315120041
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/103324
dc.information.autorucEscuela de Ingeniería; Pedreschi Plasencia, Franco Wilfredo; 0000-0003-0599-8466; 18770
dc.language.isoen
dc.lugar.publicacionUSA
dc.nota.accesocontenido parcial
dc.pagina.final101
dc.pagina.inicio87
dc.publisherCRC Press
dc.relation.ispartofDietary AGEs and Their Role in Health and Disease
dc.rightsacceso restringido
dc.subject.ddc510
dc.subject.deweyMatemática física y químicaes_ES
dc.titlePotentially Toxic Food Components Formed by Excessive Heat Processing
dc.typecapítulo de libro
sipa.codpersvinculados18770
sipa.trazabilidadHistorial Académico;09-07-2021
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