A Comprehensive Review on the Formation of Carcinogens from Food Products with Respect to Different Cooking Methods
Parikshit Das, Durgaprasad Kemisetti, Farhana Israt Jahan, Sabiha Enam Spriha & Sabreena Chowdhury Raka · Journal of Pharmaceutical Research International · 2021
It has been seen that the majority of carcinogens are formed depending upon the cooking and processing conditions employed which influences their magnitude to adversely affect the food products. High heat, marination, roasting, frying, grilling etc. can significantly affect the h...
Open access
Research Article
10.9734/jpri/2021/v33i41B32375