Transformation of food components during thermal processing: hygienic risk assessment for health
| dc.contributor.author | Gerasymenko, Olga | |
| dc.contributor.author | Герасименко, Ольга Ігорівна | |
| dc.contributor.author | Frolova, Anastasiia | |
| dc.contributor.author | Фролова, Анастасія Олегівна | |
| dc.date.accessioned | 2025-05-28T12:52:24Z | |
| dc.date.issued | 2025-04-25 | |
| dc.description.abstract | The article offers a comprehensive analysis of the chemical transformations that occur in food during high-temperature thermal processing, particularly frying. It also assesses the hygienic risks to human health associated with the formation of potentially toxic compounds. A survey revealed widespread consumption of fried foods among young people despite being aware of their harmful health effects. Practical recommendations are proposed to optimize cooking methods and promote healthy eating practices in order to minimize adverse health impacts | |
| dc.identifier.citation | Gerasymenko O. I. Transformation of food components during thermal processing: hygienic risk assessment for health / O. I. Gerasymenko, A. O. Frolova // Сучасні тенденції спрямовані на збереження здоров’я людини : збірник статей VІ науково-практичної internet-конференції з міжнародною участю, присвяченої пам’яті професора О. В. Пєшкової (24–25 квітня 2025 року, Харків). – Харків, 2025. – Випуск 6. – С. 266–269. | |
| dc.identifier.uri | https://repo.knmu.edu.ua/handle/123456789/36239 | |
| dc.language.iso | en | |
| dc.relation.ispartofseries | Випуск 6 | |
| dc.subject | fried food | |
| dc.subject | risk factors | |
| dc.subject | dietary behaviour | |
| dc.subject | health care | |
| dc.subject | prevention | |
| dc.subject | 2025а | |
| dc.title | Transformation of food components during thermal processing: hygienic risk assessment for health | |
| dc.type | Article |