摘要
从原料的组成与保藏、煎炸烤制等多种烹调方法以及烹饪工艺条件等方面,阐明丙烯酰胺的形成、食物中的分布规律和控制措施,并扼要讨论了其他相关烹调方法的安全性。
In this paper the influence factors of aerylamide in food for its formation, distribution and reductional measure were reviewed. Those included the composition and storage condition of foodstuffs, a variety of cooking methods （such as frying, baking） and their processing condition. Based on this, the other corresponding cooking methods in food safety were discussed.
出处
《食品科技》
CAS
北大核心
2007年第3期49-53,共5页
Food Science and Technology
基金
扬州大学自然科学基金项目
