食物在烹饪过程中有害物质形成与减控技术研究进展

Research progress on the formation and reduction and control of harmful substances in food during cooking

中文关键词:  烹饪  有害物质形成  减控技术

英文关键词:cooking  formation of harmful substances  reduction and control technology

中文摘要:

      各式各样的烹饪方式在赋予食物不同风味的同时, 也会在烹调过程中产生一些有害化合物, 如丙烯酰胺、多环芳烃、醛、苯等, 这些有害化合物会损害人体健康。本文系统介绍了食物不同烹饪方式(水基烹饪、油基烹饪、熏烤腌制和其他烹饪方式)的优缺点, 综述了食物在不同烹饪过程中有害物质的形成与减控技术, 以期为食物在烹饪过程中有害物质的控制以及产品品质的提升提供理论依据。

英文摘要:

      Various cooking methods not only give food different flavors, but also produce some harmful compounds during the cooking process, which can harm human health, such as acrylamide, polycyclic aromatic hydrocarbons, aldehyde, benzene and so on. These harmful compounds are seriously harmful to human body. This paper systematically introduced the advantages and disadvantages of different cooking methods of food (water-based cooking, oil-based cooking, fumigation, curing and other cooking methods) and summarized the formation and control technology of harmful substances in different cooking processes, in order to provide a theoretical basis for the control of harmful substances and the improvement of product quality.