Chemical Hazards In Thermally-Processed Foods - Wang Shuo (Curatore) | Libro Springer 10/2020 - HOEPLI.it


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wang shuo (curatore) - chemical hazards in thermally-processed foods

Chemical Hazards in Thermally-Processed Foods




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Dettagli

Genere:Libro
Lingua: Inglese
Editore:

Springer

Pubblicazione: 10/2020
Edizione: 1st ed. 2019





Sommario

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. 




Trama

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.






Autore

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







Altre Informazioni

ISBN:

9789811381201

Condizione: Nuovo
Dimensioni: 235 x 155 mm Ø 391 gr
Formato: Brossura
Illustration Notes:68 Illustrations, black and white
Pagine Arabe: 199
Pagine Romane: v






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