Chemical Hazards in Thermally-Processed Foods

• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Άλλοι συγγραφείς: Wang, Shuo (Επιμελητής έκδοσης, http://id.loc.gov/vocabulary/relators/edt)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Singapore : Springer Singapore : Imprint: Springer, 2019.
• Έκδοση: 1st ed. 2019.
• Θέματα: Biochemistry.; Food-Biotechnology.; Biochemistry, general.; Food Science.

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...

Πίνακας περιεχομένων:

• 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. .