Component Analyse and Carcinogenic Performance Research after Food Material Baked to Be Roasting

Liufeige Lu

2022

Abstract

Food cooking include the methods such as oil frying, baking, carbon baking, stewing. Among, oil frying, baking, carbon baking and other method cooking at higher temperature and difficult to control. High temperature cooking will caused the foods come to be roasting, many medias reported that burned in roasting or oil fried foods easily carcinogenic. To proof and test the reliability of this conclusion and research the true harm of this type foods, it selects the chicken, steam bun and celery as sample, baking the samples under different temperature and time condition, the samples happened different degree burnt. It obtained that the food happen carbonize after foods burned in roasting, the chemical structure of protein, starch and cellulose all are changed, generated the acrylamide and conjugate aromatic ring chemical compounds, thus generating carcinogenic performance to human body.

Paper Citation

in Harvard Style

Lu L. (2022). Component Analyse and Carcinogenic Performance Research after Food Material Baked to Be Roasting. In Proceedings of the 1st International Conference on Food Science and Biotechnology - Volume 1: FSB; ISBN 978-989-758-638-5, SciTePress, pages 70-75. DOI: 10.5220/0012001900003625

in Bibtex Style

@conference{fsb22,
author={Liufeige Lu},
title={Component Analyse and Carcinogenic Performance Research after Food Material Baked to Be Roasting},
booktitle={Proceedings of the 1st International Conference on Food Science and Biotechnology - Volume 1: FSB},
year={2022},
pages={70-75},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0012001900003625},
isbn={978-989-758-638-5},
}

in EndNote Style

TY - CONF

JO - Proceedings of the 1st International Conference on Food Science and Biotechnology - Volume 1: FSB
TI - Component Analyse and Carcinogenic Performance Research after Food Material Baked to Be Roasting
SN - 978-989-758-638-5
AU - Lu L.
PY - 2022
SP - 70
EP - 75
DO - 10.5220/0012001900003625
PB - SciTePress