Research Progress on Formation Mechanism and Control Technology of Hazards in Fried and Roasted Foods

LIU Dongmei; ZHOU Ruoya; WANG Yong; CHEN Dongpo; LIU Ruonan; WANG Fengli; ZHOU Peng

doi:10.13386/j.issn1002-0306.2020080046

Volume 42 Issue 17

Aug. 2021

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Science and Technology of Food Industry > 2021 > 42(17): 405-412. > DOI: 10.13386/j.issn1002-0306.2020080046

LIU Dongmei, ZHOU Ruoya, WANG Yong, et al. Research Progress on Formation Mechanism and Control Technology of Hazards in Fried and Roasted Foods[J]. Science and Technology of Food Industry, 2021, 42(17): 405−412. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020080046.

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Research Progress on Formation Mechanism and Control Technology of Hazards in Fried and Roasted Foods

1.
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
2.
Hangzhou Robam Appliances Co., Ltd., Hangzhou 311100, China

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Received Date: August 06, 2020
Available Online: July 04, 2021

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Abstract

Abstract

The frying and roasting cooking process is an important part of the food processing method. Because of their unique color, flavor and texture, fried and roasted foods are becoming more and more popular. Studies have found that while giving unique color and texture, due to the higher temperature, many harmful substances, such as heterocyclic amines, acrylamide and polycyclic aromatic hydrocarbons were produced, which are harmful to human health. In this study, the exploration of formation mechanism, influencing factors and restraining strategies of hazards in the process of frying and roasting are analyzed and discussed. More scientific and reasonable cooking methods are expected to be proposed based on the investigation, which will show important guiding significance for consumers' healthy diet.
- frying,
- roasting,
- heterocyclic amines,
- acrylamide,
- polycyclic aromatic hydrocarbons

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References (59)

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