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In order to obtain satisfactory quality, food materials are usually processed. However, along with the improvement of food quality, harmful products may also be generated, such as heterocyclic amines, advanced glycation end products, acrylamide, ethyl carbamate, and methylimidazole. Recently, research in this field has expanded significantly, especially regarding the formation, occurrence, and inhibition of these harmful products in different food systems. Given the growing concern about the safety of food processing procedures, it is important to report the latest research on the formation and control of harmful products generated during food processing.

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eng

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