PMID: 7009734Feb 1, 1981Paper

Some toxic compounds produced in food by cooking and processing

Journal of Human Nutrition
J I Gray, I D Morton

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.

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Citations

Oct 1, 1990·Plant Foods for Human Nutrition·S G UzogaraJ W Daniel
Jan 1, 1988·Journal of Biological Standardization·D H Calam, E Tarelli
Jun 1, 1984·Mutation Research·J S Felton, S K Healy
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Jan 1, 1992·Free Radical Biology & Medicine·S Kubow
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Apr 21, 2012·Animal Science Journal = Nihon Chikusan Gakkaihō·Hiroshi KajikawaMakoto Mitsumori
Apr 24, 2019·Advanced Pharmaceutical Bulletin·Zahra KarimiParvin Dehghan
Oct 20, 2009·Nutrition and Cancer·Daniel PráMichael Fenech

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