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食品加工中有害产物的产生与控制

The Generation and Control of Harmful Products in Food Processing.

作者信息

Lin Xiaodong, Zhang Biao, Zeng Maomao

机构信息

Zhuhai UM Science & Technology Research Institute, Zhuhai 519000, China.

Zhejiang Provincial Key Laboratory of Biometrology and Inspection & Quarantine, College of Life Sciences, China Jiliang University, Hangzhou 310018, China.

出版信息

Foods. 2023 Oct 7;12(19):3679. doi: 10.3390/foods12193679.

DOI:10.3390/foods12193679
PMID:37835332
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC10572146/
Abstract

Food processing is an integral part of the modern food industry aimed at improving the quality, taste, and preservation of food products [...].

摘要

食品加工是现代食品工业不可或缺的一部分,旨在提高食品的质量、口感和保存期限[……]。

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The Generation and Control of Harmful Products in Food Processing.食品加工中有害产物的产生与控制
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本文引用的文献

1
Editorial: Hazardous substances from food processing: Formation and control, biotoxicity and mitigation.社论:食品加工中的有害物质:形成与控制、生物毒性及缓解措施
Front Nutr. 2022 Dec 20;9:1118936. doi: 10.3389/fnut.2022.1118936. eCollection 2022.
2
Modification methods and applications of egg protein gel properties: A review.蛋蛋白凝胶特性的修饰方法及应用:综述。
Compr Rev Food Sci Food Saf. 2022 May;21(3):2233-2252. doi: 10.1111/1541-4337.12907. Epub 2022 Mar 15.
3
Review of Research into the Determination of Acrylamide in Foods.食品中丙烯酰胺测定的研究综述
Foods. 2020 Apr 22;9(4):524. doi: 10.3390/foods9040524.
4
Vascular effects of advanced glycation endproducts: Clinical effects and molecular mechanisms.晚期糖基化终末产物的血管效应:临床影响及分子机制
Mol Metab. 2013 Dec 7;3(2):94-108. doi: 10.1016/j.molmet.2013.11.006. eCollection 2014 Apr.
5
Acrylamide: formation, occurrence in food products, detection methods, and legislation.丙烯酰胺:形成、食品中的存在、检测方法和法规。
Crit Rev Food Sci Nutr. 2014;54(6):708-33. doi: 10.1080/10408398.2011.606378.
6
Advanced glycation end products and neurodegenerative diseases: mechanisms and perspective.糖基化终产物与神经退行性疾病:机制与展望。
J Neurol Sci. 2012 Jun 15;317(1-2):1-5. doi: 10.1016/j.jns.2012.02.018. Epub 2012 Mar 11.