Chemical Hazards in Thermally-Processed Foods / edited by Shuo Wang.

Format:

Book

Contributor:

Wang, Shuo (Editor), editor.

SpringerLink (Online service)

Series:

Biomedical and Life Sciences (Springer-11642)

Language:

English

Subjects (All):

Biochemistry.

Food--Biotechnology.

Food.

Biochemistry, general.

Food Science.

Local Subjects:

Biochemistry, general.

Food Science.

Physical Description:

1 online resource (V, 199 pages) : 70 illustrations, 2 illustrations in color

Edition:

First edition 2019.

Contained In:

Springer eBooks

Place of Publication:

Singapore : Springer Singapore : Imprint: Springer, 2019.

System Details:

text file PDF

Summary:

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.

Contents:

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. .

Other Format:

Printed edition:

ISBN:

978-981-13-8118-8

9789811381188

Access Restriction:

Restricted for use by site license.