Process-induced toxicants in food: an overview on structures, formation pathways, sensory properties, safety and health implications
Abstract With the rapid advances in ready-to-eat food products and the progress of food processing industries, concerns about food security and investigating food safety as well as sensory quality have intensified. Many food safety concerns are attributed to the toxic components, which can be produc...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
BMC
2025-01-01
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| Series: | Food Production, Processing and Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1186/s43014-024-00295-9 |
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