高温烹饪方法对食品安全性的影响研究
Study on the Influence of High-Temperature Cooking Methods on Food Safety
高心亮1
作者信息
- 1. 兖矿能源集团股份有限公司东滩煤矿,山东济宁 273500
- 折叠
摘要
高温烹饪在提升食物感官品质的同时,引发了人们对食品安全的担忧.本文探讨高温烹饪过程中的主要化学反应类型,分析高温烹饪方法对食品安全性的影响,提出高温烹饪方法以提高食品安全性的策略,旨在最大限度地保留食物的营养价值,降低有害物质的生成,保障消费者的健康.
Abstract
High temperature cooking has raised concerns about food safety while improving the sensory quality of food.This paper discusses the main chemical reaction types in the process of high temperature cooking,analyzes the influence of high temperature cooking methods on food safety,and puts forward the strategy of high temperature cooking methods to improve food safety,aiming at maximizing the retention of nutritional value of food,reducing the generation of harmful substances,and protecting the health of consumers.
关键词
高温烹饪/食品安全/化学反应/优化策略Key words
high-temperature cooking/food safety/chemical reactions/optimization strategy引用本文复制引用
出版年
2024
NETL
NSTL
万方数据