Professional paper

Formation of thermal processing mutagens in foodstuffs

Zoka Knežević ; Laboratorij za određivanje reziuda, Odjel za veterinarsko javno zdravstvo, Hrvatski veterinarski institut, Zagreb, Hrvatska
Nina Bilandžić ; Laboratorij za određivanje reziuda, Odjel za veterinarsko javno zdravstvo, Hrvatski veterinarski institut, Zagreb, Hrvatska
Maja Đokić ; Laboratorij za određivanje reziuda, Odjel za veterinarsko javno zdravstvo, Hrvatski veterinarski institut, Zagreb, Hrvatska
Marija Sedak ; Laboratorij za određivanje reziuda, Odjel za veterinarsko javno zdravstvo, Hrvatski veterinarski institut, Zagreb, Hrvatska
Ivana Varenina ; Laboratorij za određivanje reziuda, Odjel za veterinarsko javno zdravstvo, Hrvatski veterinarski institut, Zagreb, Hrvatska
Božica Solomun ; Laboratorij za određivanje reziuda, Odjel za veterinarsko javno zdravstvo, Hrvatski veterinarski institut, Zagreb, Hrvatska
Maja Serdar ; Croatian national institute of public health

Abstract

Over the past decades interest, researchers from academia, industry ant national institution responsible for food control related to
understanding the presence, formation and potential risk to public health by the compounds formed during domestic cooking and
heat-processing of dierent foods, is increased. The discovery of acrylamide in food and high levels of acrylamide induces additional
concern related to presence toxic compound that are formed during heat-processing. Heat-processing of food cause chemical chan-
ges that as a result can have formation of chemical compounds with carcinogenic and mutagenic properties. Some of those compo-
unds are: acrylamide, chloropropanols, heterocyclic amines, nitrosamines, polyaromatic hydrocarbons.

Keywords

acrylamide; chloropropanols; heterocyclic amines; nitrosamines; polyaromatic hydrocarbons

Hrčak ID:

62074

URI

https://hrcak.srce.hr/62074

Publication date:

1.7.2010.

Article data in other languages: croatian

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