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Reducing process-induced toxins in foods

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Green Technologies in Food Production and Processing

Part of the book series: Food Engineering Series ((FSES))

Abstract

Over the last 35 years, accumulated evidence has shown that cooking raw food materials at high temperature (>100°C) may produce substances that are toxic to humans. Considerable global research provided new knowledge, which currently attests that the amount and rate of formation of these toxic substances are determined by the nature and amount of precursors, heating temperature, and length. This new knowledge has been important in defining parameters to reduce the formation of major process-induced toxicants such as nitrosamine, heterocyclic aromatic amines, and acrylamide in finished foods and, therefore minimize human health risk.

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Acknowledgments

The author gratefully acknowledges timely assistance of Sheridan Alder, Mike Bryan, and Francesco Lai; and offers special thanks to Kyly Whitfield for reviewing the manuscript.

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    Humayoun Akhtar

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    Yves Arcand

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Akhtar, H. (2012). Reducing process-induced toxins in foods. In: Boye, J., Arcand, Y. (eds) Green Technologies in Food Production and Processing. Food Engineering Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4614-1587-9_21

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