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Chemical hazards in thermally-proces...

Wang, Shuo.

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Chemical hazards in thermally-processed foods

Record Type:	Electronic resources : Monograph/item
Title/Author:	Chemical hazards in thermally-processed foods/ edited by Shuo Wang.
other author:	Wang, Shuo.
Published:	Singapore :Springer Singapore : : 2019.,
Description:	v, 199 p. :ill. (some col.), digital ;24 cm.
[NT 15003449]:	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.
Contained By:	Springer eBooks
Subject:	Food adulteration and inspection. -
Online resource:	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. - Singapore :Springer Singapore :2019. - v, 199 p. :ill. (some col.), digital ;24 cm.

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:

562207
Food adulteration and inspection.

LC Class. No.: TX531 / .C446 2019

Dewey Class. No.: 363.19264

Chemical hazards in thermally-processed foods
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245 0 0 $a Chemical hazards in thermally-processed foods $h [electronic resource] / $c edited by Shuo Wang.
260 $a Singapore : $b Springer Singapore : $b Imprint: Springer, $c 2019.
300 $a v, 199 p. : $b ill. (some col.), digital ; $c 24 cm.
505 0 $a 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.
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.
650 0 $a Food adulteration and inspection. $3 562207
650 0 $a Hazardous substances. $3 567449
650 1 4 $a Biochemistry, general. $3 890840
650 2 4 $a Food Science. $3 890841
700 1 $a Wang, Shuo. $3 1029865
710 2 $a SpringerLink (Online service) $3 836513
773 0 $t Springer eBooks
856 4 0 $u https://doi.org/10.1007/978-981-13-8118-8
950 $a Biomedical and Life Sciences (Springer-11642)