Agricultural crops as well as animal food raw materials are usually somehow processed before being used by humans. Processing should make them more useful, increase their safety and nutritional value, extend the shelf life, and modify the sensory properties. However, changes and interactions of various compounds in the conditions of processing may generate products toxic or otherwise unsafe for the human organism. The food industry endeavors to find and apply processes that do not adversely affect the desirable properties of the products. The aim of the processor or cook is to maximize the beneficial and minimize the undesirable effects. Disseminating knowledge on the occurrence and properties of the harmful compound in foods may help in achieving this goal.
Authors
- prof. dr hab. inż. Zdzisław E. Sikorski,
- dr hab. inż. Hanna Staroszczyk link open in new tab
Additional information
- Category
- Publikacja monograficzna
- Type
- rozdział, artykuł w książce - dziele zbiorowym /podręczniku w języku o zasięgu międzynarodowym
- Language
- angielski
- Publication year
- 2017
