Mitigating Contamination from Food Processing
eBook - PDF

Mitigating Contamination from Food Processing

  1. 220 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Mitigating Contamination from Food Processing

About this book

Methods for identification and measurement of existing and newly discovered contaminants are required, especially those that are cheap, simple and rapid, so that testing may be more frequent within the food supply chain. This book examines the formation of toxic compounds during the processing of food and strategies to mitigate their creation. Modification of process conditions can reduce the health risks posed by these compounds to consumers.
This new volume will update knowledge on current methods for mitigation of these process contaminants and is aimed at industrialists in food processing, academic researchers and graduate students studying food science and technology or food engineering.

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Yes, you can access Mitigating Contamination from Food Processing by Catherine S Birch, Graham A Bonwick, Catherine S Birch,Graham A Bonwick in PDF and/or ePUB format, as well as other popular books in Technik & Maschinenbau & Industrielle & technische Chemie. We have over one million books available in our catalogue for you to explore.

Table of contents

  1. Cover
  2. Mitigating Contamination from Food Processing
  3. Preface
  4. Biography
  5. Contents
  6. Chapter 1 - European Regulation of Process Contaminants in Food
  7. Chapter 2 - Formation, Analysis, Occurrence and Mitigation of Acrylamide Content in Foods
  8. Chapter 3 - Risk/Benefits Evaluation of Acrylamide Mitigation Initiatives in Cereal Products
  9. Chapter 4 - 2-and 3-Monochloropropanediol (MCPD) Esters and Glycidyl Esters: Methods of Analysis, Occurrence, and Mitigation in Refined Oils, Infant Formula, and Other Processed Foods
  10. Chapter 5 - Strategies to Mitigate MCPD and Glycidyl Esters in Refined Oils and Foods
  11. Chapter 6 - Polycyclic Aromatic Hydrocarbons in Processed Food: Scientific Challenges and Research Recommendations
  12. Chapter 7 - 3-MCPDand Glycidyl Esters in Palm Oil
  13. Chapter 8 - Advanced Glycation Endproducts (AGEs) in Food: Health Implications and Mitigation Strategies
  14. Subject Index