The main topics addressed in this issue are first novel analytical techniques for the evalution of heat-treated dairy foods and for quantification of heterocyclic amines in plasma and urine. The second part is focused on two putatively harmful compounds found in heat-treated foods: furanes and acrylamide (AA). One contribution is focused on the effect of dietary Maillard reaction products on iron bioavailability in male adolescents.
Publication date:
2009
Action:
927
- Author(s): V. Somoza
- Publisher(s): Wiley-Blackwell
- http://www3.interscience.wiley.com/journal/123203667/abstract