The words contained in this file might help you see if this file matches what you are looking for:

...Food toxicology learning objectives discuss the general principles behind processing and preparation toxicants formed during list major natural processes modifying approaches describe physical chemistry background of toxicant formation in instructor gregory moller ph d n nitrosamine university idaho from nitrites explain polycyclic aromatic hydrocarbons cooking amino acid pyrolysates their conversion raw vegetable animal or marine products into for consumption maillard reaction preservation is most important reason lysinoalanine cross linkage usually by reducing eliminating microbial contamination alkali heat treatment proteins can result intermediate final explore involves labor energy risk assessment acrylamide machinery knowledge foods prepared at be commercial high temperatures consumer level heldman hartel why allows longer term availability addition thermal elevated economic dimensions shelf life e g sterilization role establishing maintaining removal reduced safety pasteurizatio...