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Effects of cooking on toxins levels and influence of food additives on toxins level in food products

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 woo...

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Main Authors: Theng, C. Y., Jualang Azlan Gansau
Format: Article
Language:English
Published: hibiscus publisher 2014
Subjects:
RA Public aspects of medicine
Online Access:https://eprints.ums.edu.my/id/eprint/19452/1/Effects%20of%20cooking%20on%20toxins%20levels.pdf
https://eprints.ums.edu.my/id/eprint/19452/
http://journal.hibiscuspublisher.com/index.php/JEMAT/article/view/87/168
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spelling my.ums.eprints.194522018-03-23T08:16:59Z https://eprints.ums.edu.my/id/eprint/19452/ Effects of cooking on toxins levels and influence of food additives on toxins level in food products Theng, C. Y. Jualang Azlan Gansau RA Public aspects of medicine 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. hibiscus publisher 2014 Article PeerReviewed text en https://eprints.ums.edu.my/id/eprint/19452/1/Effects%20of%20cooking%20on%20toxins%20levels.pdf 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 http://journal.hibiscuspublisher.com/index.php/JEMAT/article/view/87/168
institution Universiti Malaysia Sabah
building UMS Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Sabah
content_source UMS Institutional Repository
url_provider http://eprints.ums.edu.my/
language English
topic RA Public aspects of medicine
spellingShingle RA Public aspects of medicine
Theng, C. Y.
Jualang Azlan Gansau
Effects of cooking on toxins levels and influence of food additives on toxins level in food products
description 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.
format Article
author Theng, C. Y.
Jualang Azlan Gansau
author_facet Theng, C. Y.
Jualang Azlan Gansau
author_sort Theng, C. Y.
title Effects of cooking on toxins levels and influence of food additives on toxins level in food products
title_short Effects of cooking on toxins levels and influence of food additives on toxins level in food products
title_full Effects of cooking on toxins levels and influence of food additives on toxins level in food products
title_fullStr Effects of cooking on toxins levels and influence of food additives on toxins level in food products
title_full_unstemmed Effects of cooking on toxins levels and influence of food additives on toxins level in food products
title_sort effects of cooking on toxins levels and influence of food additives on toxins level in food products
publisher hibiscus publisher
publishDate 2014
url https://eprints.ums.edu.my/id/eprint/19452/1/Effects%20of%20cooking%20on%20toxins%20levels.pdf
https://eprints.ums.edu.my/id/eprint/19452/
http://journal.hibiscuspublisher.com/index.php/JEMAT/article/view/87/168
_version_ 1760229583101100032
score 13.18916

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