Chemical hazards in thermally-processed foods / Shuo Wang, editor.
2019
TX531
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Details
Title
Chemical hazards in thermally-processed foods / Shuo Wang, editor.
ISBN
9789811381188 (electronic book)
9811381186 (electronic book)
9789811381171
9811381186 (electronic book)
9789811381171
Published
Singapore : Springer, 2019.
Language
English
Description
1 online resource (v, 199 pages) : illustrations
Item Number
10.1007/978-981-13-8118-8 doi
10.1007/978-981-13-8
10.1007/978-981-13-8
Call Number
TX531
Dewey Decimal Classification
363.19/264
Summary
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.
Access Note
Access limited to authorized users.
Source of Description
Online resource; title from PDF title page (SpringerLink, viewed October 15, 2019).
Added Author
Wang, Shuo, 1969- editor.
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