Dynamics of Microbial Inactivation and Acrylamide Production in High-Temperature Heat Treatments

In food processes, optimizing processing parameters is crucial to ensure food safety, maximize food quality, and minimize the formation of potentially toxigenic compounds. This research focuses on the simultaneous impacts that severe heat treatments applied to food may have on the formation of harmf...

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Detalles Bibliográficos
Autores principales: Peñalver-Soto, Jose Lucas, Garre, Alberto, Aznar, Arantxa, Fernández, Pablo S., Egea, Jose A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8624859/
https://www.ncbi.nlm.nih.gov/pubmed/34828816
http://dx.doi.org/10.3390/foods10112535

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8624859/
https://www.ncbi.nlm.nih.gov/pubmed/34828816
http://dx.doi.org/10.3390/foods10112535

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