{"id":88869,"date":"2024-04-15T12:21:29","date_gmt":"2024-04-15T11:21:29","guid":{"rendered":"https:\/\/test.merieuxnutrisciences.com\/?page_id=88869"},"modified":"2024-08-19T15:20:13","modified_gmt":"2024-08-19T14:20:13","slug":"prozesskontaminanten","status":"publish","type":"page","link":"https:\/\/www.merieuxnutrisciences.com\/de\/lebensmittel-2\/lebensmittelanalytik\/kontaminanten\/prozesskontaminanten\/","title":{"rendered":"Prozesskontaminanten"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\" style=\"font-size:16px\">Prozesskontaminanten sind Stoffe, die sich bei der <strong>Verarbeitung von Lebensmitteln <\/strong>oder <strong>deren Zutaten bilden<\/strong>, z. B. beim <strong>Fermentieren<\/strong>, <strong>R\u00e4uchern<\/strong>, <strong>Trocknen <\/strong>und <strong>Raffinieren<\/strong>. <strong>Thermische Verarbeitung<\/strong>, einschlie\u00dflich <strong>Backen<\/strong>, <strong>Braten<\/strong>, <strong>Grillen <\/strong>oder <strong>R\u00e4uchern<\/strong>, ob zu Hause oder bei der Herstellung, kann zu unerw\u00fcnschten Folgen f\u00fchren. Neben dem Verlust bestimmter N\u00e4hrstoffe, wie z. B. Vitamine, k\u00f6nnen auch potenziell sch\u00e4dliche Nebenprodukte entstehen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\" style=\"font-size:16px\"><strong>Zu den h\u00e4ufigen Prozessverunreinigungen geh\u00f6ren:<\/strong><\/p>\n\n\n\n<ul style=\"font-size:16px\" class=\"wp-block-list\">\n<li style=\"font-size:16px\"><a href=\"https:\/\/www.merieuxnutrisciences.com\/de\/mcpd-glycidylester\">MCPDs<\/a>: 2- und 3-Monochlorpropan-1,2-diol<\/li>\n\n\n\n<li style=\"font-size:16px\"><a href=\"https:\/\/www.merieuxnutrisciences.com\/de\/acrylamid\/\">Acrylamid<\/a><\/li>\n\n\n\n<li style=\"font-size:16px\"><a href=\"https:\/\/www.merieuxnutrisciences.com\/de\/mcpd-glycidylester\">Glycidylfetts\u00e4ureester<\/a> (GEs)<\/li>\n\n\n\n<li style=\"font-size:16px\">Polyzyklische aromatische Kohlenwasserstoffe (PAHs)<\/li>\n\n\n\n<li style=\"font-size:16px\">Furan und Methylfurane<\/li>\n\n\n\n<li style=\"font-size:16px\">Ethylcarbamat<\/li>\n\n\n\n<li style=\"font-size:16px\">Heterozyklische Amine<\/li>\n\n\n\n<li style=\"font-size:16px\">Hydroxymethylfurfural (HMF)<\/li>\n<\/ul>\n\n\n\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button has-custom-width wp-block-button__width-100 has-custom-font-size\" style=\"font-size:24px\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/www.merieuxnutrisciences.com\/de\/kontakt\/\" style=\"border-radius:0px\">Kontaktieren Sie uns<\/a><\/div>\n<\/div>\n\n\n\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Prozesskontaminanten sind Stoffe, die sich bei der Verarbeitung von Lebensmitteln oder deren Zutaten bilden, z. B. beim Fermentieren, R\u00e4uchern, Trocknen und Raffinieren. Thermische Verarbeitung, einschlie\u00dflich Backen, Braten, Grillen oder R\u00e4uchern, ob zu Hause oder bei der Herstellung, kann zu unerw\u00fcnschten Folgen f\u00fchren. Neben dem Verlust bestimmter N\u00e4hrstoffe, wie z. B. Vitamine, k\u00f6nnen auch potenziell sch\u00e4dliche&#8230;<\/p>\n","protected":false},"author":31,"featured_media":79280,"parent":88095,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"template-bleu.php","meta":{"_acf_changed":false,"_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"folder":[],"class_list":["post-88869","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"taxonomy_info":[],"featured_image_src_large":["https:\/\/www.merieuxnutrisciences.com\/wp-content\/uploads\/2024\/02\/process-contaminants-banner.jpg",1024,299,false],"author_info":{"display_name":"Chris Maduka","author_link":"https:\/\/www.merieuxnutrisciences.com\/de\/author\/chris\/"},"comment_info":0,"_links":{"self":[{"href":"https:\/\/www.merieuxnutrisciences.com\/de\/wp-json\/wp\/v2\/pages\/88869","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.merieuxnutrisciences.com\/de\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.merieuxnutrisciences.com\/de\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.merieuxnutrisciences.com\/de\/wp-json\/wp\/v2\/users\/31"}],"replies":[{"embeddable":true,"href":"https:\/\/www.merieuxnutrisciences.com\/de\/wp-json\/wp\/v2\/comments?post=88869"}],"version-history":[{"count":0,"href":"https:\/\/www.merieuxnutrisciences.com\/de\/wp-json\/wp\/v2\/pages\/88869\/revisions"}],"up":[{"embeddable":true,"href":"https:\/\/www.merieuxnutrisciences.com\/de\/wp-json\/wp\/v2\/pages\/88095"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.merieuxnutrisciences.com\/de\/wp-json\/wp\/v2\/media\/79280"}],"wp:attachment":[{"href":"https:\/\/www.merieuxnutrisciences.com\/de\/wp-json\/wp\/v2\/media?parent=88869"}],"wp:term":[{"taxonomy":"folder","embeddable":true,"href":"https:\/\/www.merieuxnutrisciences.com\/de\/wp-json\/wp\/v2\/folder?post=88869"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}