UID:
almafu_9959328637302883
Format:
1 online resource (xv, 723 pages, 2 unnumbered pages of plates) :
,
illustrations (some color)
ISBN:
9780470430095
,
0470430095
,
9781613448663
,
161344866X
,
1282008919
,
9781282008915
Content:
Process-Induced Food Toxicants combines the analytical, health, and risk management issues relating to all of the currently known processing-induced toxins that may be present in common foods. It considers the different processing methods used in the manufacture of foods, including thermal treatment, drying, fermentation, preservation, fat processing, and high hydrostatic pressure processing, and the potential contaminants for each method. The book discusses the analysis, formation, mitigation, health risks, and risk management of each hazardous compound. Also discussed are new technologies an.
Note:
PROCESS-INDUCED FOOD TOXICANTS; CONTENTS; PREFACE; CONTRIBUTORS; PART I SPECIFIC TOXICANTS RELATED TO PROCESSING TECHNOLOGY; 1 Introduction to Food Process Toxicants; 2 Thermal Treatment; 3 Fermentation; 4 Preservation; 5 High-Pressure Processing; 6 Alkali and/or Acid Treatment; PART II GENERAL CONSIDERATIONS; 7 Application of the HACCP Approach for the Management of Processing Contaminants; 8 Emerging Food Technologies; 9 Food Processing and Nutritional Aspects; 10 Risk Communication; 11 Risk/Risk and Risk/Benefit Considerations; INDEX.
Additional Edition:
Print version: Process-induced food toxicants. Hoboken, N.J. : Wiley, ©2009 ISBN 9780470074756
Additional Edition:
ISBN 0470074752
Language:
English
Keywords:
Electronic books.
;
Aufsatzsammlung.
;
Electronic books.
;
Aufsatzsammlung.
;
Electronic books.
;
Aufsatzsammlung.
DOI:
10.1002/9780470430101
URL:
https://onlinelibrary.wiley.com/doi/book/10.1002/9780470430101
URL:
https://onlinelibrary.wiley.com/doi/book/10.1002/9780470430101
URL:
https://onlinelibrary.wiley.com/doi/book/10.1002/9780470430101
