牛羊肉
化学
微量营养素
食品科学
生产(经济)
生化工程
环境科学
有机化学
经济
宏观经济学
工程类
作者
Marco Iammarino,R. Marino,Valeria Nardelli,Mariateresa Ingegno,Marzia Albenzio
出处
期刊:Foods
[MDPI AG]
日期:2024-01-30
卷期号:13 (3): 445-445
被引量:2
标识
DOI:10.3390/foods13030445
摘要
The heating process is a crucial step that can lead to the formation of several harmful chemical compounds in red meat such as heterocyclic aromatic amines, N-Nitrosamines, polycyclic aromatic hydrocarbons and acrylamide. Meat has high nutritional value, providing essential amino acids, bioactive compounds and several important micronutrients which can also be affected by heating processes. This review aims to provide an updated overview of the effects of different heating processes on both the safety and nutritional parameters of cooked red meat. The most-used heating processes practices were taken into consideration in order to develop a risk–benefit scenario for each type of heating process and red meat.
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