Theng, C. Y. and Jualang Azlan Gansau (2014) Effects of cooking on toxins levels and influence of food additives on toxins level in food products. Journal of Environmental Microbiology and Toxicology, 2 (1). pp. 1-6. ISSN 2289-5906
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Abstract
Cooking is a process that could reduce the contamination level of toxic chemicals such polyaromatic hydrocarbons (PAHs) in several foodstuffs. However, this effect depends largely on the cooking process (grilling or frying), cooking material selection (charcoal, gas or wood), type of toxicant and the specific food item. This review discussed in detail pertaining to the effect of cooking and addition of food additives on the toxicant levels in foodstuff.
| Item Type: | Article |
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| Keyword: | PAH, Cooking, toxicant, food additives |
| Subjects: | R Medicine > RA Public aspects of medicine |
| Department: | FACULTY > Faculty of Food Science and Nutrition |
| Depositing User: | MUNIRA BINTI MARASAN - |
| Date Deposited: | 23 Mar 2018 16:16 |
| Last Modified: | 23 Mar 2018 16:16 |
| URI: | https://eprints.ums.edu.my/id/eprint/19452 |
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