Chemical Hazards in Thermally-Processed Foods

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Sprache: Englisch

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Beschreibung

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.

Über den Autor

Dr. Shuo Wang is a professor of Nankai University, Tianjin, China.

Zusammenfassung

Summarizes the types, contents, analysis methods, formation mechanism and control strategy of hazardous substances

Focuses on how these hazardous substances are formed during thermal processing

Discusses what can be done to mitigate or eliminate these hazards in finalized food products

Inhaltsverzeichnis

Chapter 1. Brief Introduction of Food Processing Methods and Chemical Hazards Formed During Thermal Processing.- Chapter 2. Alpha-dicarbonyl Compounds.- Chapter 3. Acrylamide.- Chapter 4 Furan.- Chapter 5. Heterocyclic Amines in Foods: Analytical Methods, Formation Mechanism and Mitigation Strategies.- Chapter 6. Advanced Glycation End Products (AGEs).- Chapter 7. Other Chemical Hazards.- Chapter 8. Conclusions and Future Directions.

Details

Erscheinungsjahr:	2019
Fachbereich:	Biophysik
Genre:	Biologie , Importe
Rubrik:	Naturwissenschaften & Technik
Medium:	Buch
Inhalt:	v 199 S. 68 s/w Illustr. 2 farbige Illustr. 199 p. 70 illus. 2 illus. in color.
ISBN-13:	9789811381171
ISBN-10:	9811381178
Sprache:	Englisch
Einband:	Gebunden
Redaktion:	Wang, Shuo
Herausgeber:	Shuo Wang
Auflage:	1st edition 2019
Hersteller:	Springer Singapore Springer Nature Singapore
Verantwortliche Person für die EU:	Springer Verlag GmbH, Tiergartenstr. 17, D-69121 Heidelberg, juergen.hartmann@springer.com
Maße:	241 x 160 x 17 mm
Von/Mit:	Shuo Wang
Erscheinungsdatum:	24.10.2019
Gewicht:	0,521 kg