Process-induced food toxicants: occurrence, formation, mitigation, and health risks
Stadler, Richard H.
Lineback, David R.
This book presents a comprehensive overview of the major toxicants that are generated during food processing. It considers the different processing methodsused in the manufacture of foods, including thermal treatment, drying, fermentation, preservation, fat processing, and high hydrostatic pressure processing. Each of these processing methods carries a risk of forming potential contaminants such as acrylamide, heterocyclic aromatic amines (HAAs), polyaromatic hydrocarbons (PAHs), furans, hydroxy-methyl-furfural (HMF), advanced glycation end products (AGEs), ethyl carbamate (urethane), nitrosamines, trans fatty acids, and others. The book discusses the analysis, formation, mitigation, health risks, and risk management of each hazardous compound. Also discussed are new technologies and the impact of processing on nutrients and allergens.
- ISBN: 978-0-470-07475-6
- Editorial: John Wiley & Sons
- Encuadernacion: Cartoné
- Páginas: 723
- Fecha Publicación: 13/02/2009
- Nº Volúmenes: 1
- Idioma: Inglés