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LAST MINUTE: Formation of semicarbazide (SEM) from natural compounds in food by heat treatment

机译：最后一分钟：通过热处理从食物中的天然化合物形成氨基脲（SEM）

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R. Gatermann; K. Hoenicke; M. Mandix;
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年度 2004
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1. Formation of semicarbazide (SEM) in food by hypochlorite treatment: is SEM a specific marker for nitrofurazone abuse? [J] . Hoenicke K, Gatermann R, Hartig L, Food Additives & Contaminants . 2004,第6期

机译：通过次氯酸盐处理在食品中形成氨基脲（SEM）：SEM是否是滥用呋喃西林的特定标志物？
2. Generation of semicarbazide from natural azine development in foods, followed by reaction with urea compounds [J] . Grant A. Abernethy Food additives & contaminants . 2015,第9期

机译：从食品中的天然杂志开发中生成氨基脲，然后与脲化合物反应
3. Comparison- of the levels of bioactive benzoxazinoids in different wheat and rye fractions and the transformation of these compounds in homemade foods [J] . Fariha Tanwir, Maria Fredholm, Per L. Gregersen, Food Chemistry . 2013,第1期

机译：小麦和黑麦不同馏分中生物活性苯并嗪类的含量比较以及这些化合物在自制食品中的转化
4. COUPLING FLUID FLOW, HEAT TRANSFER AND FOOD PRODUCT TRANSFORMATION: HEAT TREATMENT OF A STARCH SUSPENSION INSIDE A TUBULAR HEAT EXCHANGER [C] . Artemio Plana-Fattori, Christophe Doursat, Denis Flick, International conference on simulation and modelling in the food and bio-industry . 2010

机译：流体流动，传热和食品转化的耦合：管式换热器内淀粉悬浮液的换热处理
5. Enhancing the availability of natural antioxidants in wheat -based food ingredients and food products through improved post-harvest treatments and processing conditions [D] . Moore, Jeffrey Calvin 2007

机译：通过改善收获后的处理和加工条件，提高小麦基食品成分和食品中天然抗氧化剂的利用率
6. A Comprehensive Review on Natural Bioactive Compounds and Probiotics as Potential Therapeutics in Food Allergy Treatment [O] . Kunal Pratap, Aya C. Taki, Elecia B. Johnston, 2020

机译：天然生物活性化合物和益生菌的全面综述作为食物过敏治疗的潜在治疗方法
7. Acrylamide formation during heat treatment of foods [O] . Šnajdrová Veronika 2015

机译：食品热处理过程中丙烯酰胺的形成
8. Hazard Evaluation Division, Standard Evaluation Procedure: Specialty Applications. 1. Classification of Seed Treatments and Treatment of Crops Grown for Seed Use Only as Nonfood or Food Uses. 2. Magnitude of the Residue: Postharvest Fumigation of Crops and Processed Foods and Feeds. 3. Magnitude of the Residue: Postharvest Treatment (Except Fumigation) of Crops and Processed Foods and Feeds [R] . Loftus, M. L. , Metzger, M. S. 1988

机译：危害评估部门，标准评估程序：专业应用。 1.种子处理的分类和种子作为非食品或食品用途种植的作物的处理。 2.残留物的大小：作物和加工食品和饲料的采后熏蒸。 3.残留物的大小：作物和加工食品和饲料的采后处理（熏蒸除外）

LAST MINUTE: Formation of semicarbazide (SEM) from natural compounds in food by heat treatment

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