4-Methylimidazole is formed in the browning of
certain foods through the Malliard reaction between carbohydrate foods and amino-containing
compounds. In particular, it is found in roasted foods
and in types of caramel colouring. It may also be formed by fermentation.
However, other researchers which experimented on animals found that 4-methylimidazole has anti-carcinogn properties.
More extensive research must be carried out.
However, other researchers which experimented on animals found that 4-methylimidazole has anti-carcinogn properties.
More extensive research must be carried out.
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