The Generation and Control of Harmful Products in Food Processing

<p>In order to obtain satisfactory quality food materials are usually processed. However along with the improvement of food quality harmful products may also be generated such as heterocyclic amines advanced glycation end products acrylamide ethyl carbamate and methylimidazole. Recently research in this field has expanded significantly especially regarding the formation occurrence and inhibition of these harmful products in different food systems.</p><p>Given the growing concern about the safety of food processing procedures it is important to report the latest research on the formation and control of harmful products generated during food processing.</p>