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Chemical Hazards in Thermally-Processed Foods

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Chemical Hazards in Thermally-Processed Foods/ edited by Shuo Wang.
其他作者:	Wang, Shuo.
面頁冊數:	V, 199 p. 70 illus., 2 illus. in color.online resource. :
Contained By:	Springer Nature eBook
標題:	Biochemistry. -
電子資源:	https://doi.org/10.1007/978-981-13-8118-8
ISBN:	9789811381188

Chemical Hazards in Thermally-Processed Foods
Chemical Hazards in Thermally-Processed Foods[electronic resource] /edited by Shuo Wang. - 1st ed. 2019. - V, 199 p. 70 illus., 2 illus. in color.online resource.

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. .

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.

ISBN: 9789811381188

Standard No.: 10.1007/978-981-13-8118-8doiSubjects--Topical Terms:

582831
Biochemistry.

LC Class. No.: QH345

Dewey Class. No.: 572

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520 $a 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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