Evaluation of Processing Contaminants arise from toasting of breads
MCPD and Glycidyl fatty acid esters are two classes of Processing Contaminants that could be formed during processing of food items, either at industry processing or at home.
There are evidences that toasting of some certain types of bread could lead to elevate amount of these compounds. This project aims to investigate this further, and perform risk assessment of human exposure to these compounds through toasted bread.
The outcome of this work is expect to be highly impactful, which might be use as a reference for consultation to the food authorities and the European Commission.
If you are interested in this project, please contact Khanh Hoang Nguyen at firstname.lastname@example.org
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