Exploring Formation and Control of Hazards in Thermal Processing for Food Safety

Exploring Formation and Control of Hazards in Thermal Processing for Food Safety

Thermal-processed foods like baked, smoked, and fried products are popular for their unique aroma, taste, and color. However, thermal processing can generate various contaminants via Maillard reaction, lipid oxidation, and thermal degradation, negatively impacting human health. This review summarize...

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Bibliographic Details
Main Authors: Zeyan Liu, Shujie Gao, Zhecong Yuan, Renqing Yang, Xinai Zhang, Hany S. El-Mesery, Xiaoli Dai, Wenjie Lu, Rongjin Xu
Format: Article
Language:English
Published: MDPI AG 2025-06-01
Series:Foods
Subjects:
thermal processing
food processing contaminants
antioxidant addition
formation
control measures
Online Access:https://www.mdpi.com/2304-8158/14/13/2168
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