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

• 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

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...