Other content with the tag "Process-induced toxicants".

Process-Induced Toxicants in Food: An Overview on Structures, Formation Pathways, Sensory Properties, Safety, and Health Implications
Process-Induced Toxicants in Food: An Overview on Structures, Formation Pathways, Sensory Properties, Safety, and Health Implications

This comprehensive review highlights toxic compounds formed during food processing, such as acrolein, acrylamide, polycyclic aromatic hydrocarbons