Physiological effects of thermally treated foods

Mol Nutr Food Res. 2008 Mar;52(3):305-6. doi: 10.1002/mnfr.200890010.
No abstract available

Publication types

  • Editorial
  • Introductory Journal Article

MeSH terms

  • Antioxidants
  • Carcinogens
  • Food Contamination
  • Food Handling / methods*
  • Glycation End Products, Advanced
  • Hot Temperature* / adverse effects
  • Humans
  • Maillard Reaction
  • Nutritive Value
  • Risk Factors

Substances

  • Antioxidants
  • Carcinogens
  • Glycation End Products, Advanced