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2012, vol. 53, br. 1, str. 3-8
Formiranje kancerogenih materija tokom zagrevanja hrane
Institute of Biochemistry, Graz University of Technology, Graz, Austria
Sažetak
Formiranje neki izabranih kancerogena tokom kuvanja je povezano sa nekim vrstama hrane. Heterociklični amini se uglavnom nalaze u mesu i ribi koja se kuva na temperaturama iznad 150 stepeni. Akrilamidi formirani u hrani sadrže asparagin i smanjenje šećera koji su prisutni u krompiru, žitaricama i sličnim proizvodima. Za formiranje akrilamida potrebne su visoke temperature koje se dešavaju tokom pečenja i prženja. Za razliku od predhodna dva tipa supstanci, 5-hidroksimetil-2-furfural se formira na nižim temperaturama, čak i tokom čuvanja namirnica iz ugljenih hidrata u prisustvu amino kiselina, ili iz fruktoze direktno u toku dehidratacije. Pošto su sva ova jedinjenja nusproizvodi i formiraju se u toku reakcije, teško je da se pronađu načini da se smanji sadržaj u hrani bez promene karakteristika prehrambenih proizvoda. Pravilan izbor sirovina i dobro kontrolisano kuvanje/obrada namirnica, u kombinaciji sa smanjenjem uzimanja nekih visoko zagađenih namirnica, može da nam pruži mogućnost da se smanji izloženost uticaju štetnih sastojaka hrane.
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jezik rada: engleski
vrsta rada: pregledni članak
objavljen u SCIndeksu: 22.03.2013.

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