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portada Chemical Hazards in Thermally-Processed Foods
Type
Physical Book
Publisher
Author
Language
English
Pages
199
Format
Paperback
ISBN13
9789811381201
Categories

Chemical Hazards in Thermally-Processed Foods

Wang, Shuo (Author) · Springer · Paperback

Chemical Hazards in Thermally-Processed Foods - Wang, Shuo

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Synopsis "Chemical Hazards in Thermally-Processed Foods"

This book summarizes the types, contents, analytical methods, formation mechanisms and control strategies for hazardous substances produced during the thermal processing of foods. In each chapter, hazardous substances such as dicarbonyl compounds, acrylamide, furan, heterocyclic amines, trans-fatty acids, and advanced glycation end products (AGEs) are covered and discussed in terms of analytical methods, formation mechanisms and mitigation strategies.The content chiefly focuses on how these hazardous substances are formed during thermal processing and what can be done to mitigate or eliminate them in food products (e.g. those prepared at higher temperatures by baking, frying or roasting).The major objective of this book is to provide a timely and informative guide for researchers and graduate students in the fields of food chemistry, food ingredients, food analysis, food safety, food processing, chemical toxicology, disease prevention and health promotion.

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