Toxicants in foods generated by non-thermal processes
作者： M. Esselen , D. Schrenk
DOI: 10.1533/9780857095794.2.250
关键词: Fatty acid 、 Reproductive toxicity 、 Carcinogen 、 Toxic oil syndrome 、 Environmental chemistry 、 Ethyl carbamate 、 Toxicokinetics 、 Toxicity 、 Biochemistry 、 Chemistry 、 Genotoxicity
摘要: Abstract: This chapter discusses a number of toxicants in foods generated by non-thermal processes, including ethyl carbamate, 3-monochloropropane-1,2-diol, glycidol, biogenic amines, trans fatty acids and acid peroxides. The occurrence formation these are discussed, as well the toxicity toxicokinetics. risk exposure to humans various subsequent effects outlined, epidemiological data, carcinogenicity, genotoxicity reproductive toxicity. A brief case study Spanish Toxic Oil Syndrome is also summarized.
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