Toxicants Formed during Processing, Storage, and Digestion of Food
Abstract
This chapter introduces the reader to a number of food-borne toxic substances that are formed during the processing and storage of various foods such as Maillard reaction products, acrylamide, polyaromatic hydrocarbons (PAH), heterocyclic aromatic amines (HAA) and biogenic amines, various bacterial toxins, nitrates and nitrites, trans fatty acids, PUFA oxidation products, chlorinated propanols, food contact materials such as bisphenols and phthalates. The chapter also shows that many substances become (more) toxic during digestion of food in the intestines.
Fields of Study & Subjects
Potato Plant Research
Food and Agricultural Sciences
Polyamine Metabolism and Applications
Publication details
- Journal / source
- CRC Press eBooks
- Pages
- 297–339
- Publication date
- 9 February 2026
- Language
- EN
- Document type
- Book chapter