چکیده مقاله
This review article provides a comprehensive analysis of the formation of toxic compounds in processed food items and their potential health implications The occurrence of these compounds as a result of various food processing techniques and interactions is discussed in detail The Maillard reaction, a non enzymatic browning process, is identified as a significant contributor to the formation of toxic compounds, includingacrylamide, furan, and 5 hydroxymethylfurfural Additionally, the formation of heterocyclic aromatic amines in meat and fish products as a consequence of the Maillard reaction is explored The study also investigates the presence of 3 Monochloropropane 1'2 diol esters 3 MCPDE in edible oils, the formation of advanced glycation end products AGEs , the occurrence of biogenic amines, the detrimental effects of alcohol exposure, and the formation of ethyl carbamate in fermented food and alcoholic beverages The potential health risks associated with these compounds and their impact on human health are discussed The findings presented in this review highlight the need for a comprehensive understanding of the formation of toxic compounds in processed food and the implementation of strategies to mitigate their adverse effects
کلیدواژهها
نویسندگان
Leila Zare
School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences,Kermanshah, Iran
mahya soltani
School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences,Kermanshah, Iran
شیوه ارجاع
zare, Leila and soltani, mahya,1402,Bioactive poisons formed during food processing and storage,The 7th International Conference on Interdisciplinary Studies in Food Industry and Nutrition Sciences of Iran,Tehran
ارائهشده در
مجموعه مقالات هفتمین همایش بین المللی مطالعات میان رشته ای در صنایع غذایی و علوم تغذیه ایران30 آبان 1402 · تهران