Neuware - 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 and the impact of processing on nutrients and allergens.

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Bibliographic Details

Title: Process-Induced Food Toxicants
Publisher: Wiley Jan 2009
Publication Date: 2009
Language: English
ISBN 10: 0470074752
ISBN 13: 9780470074756
Binding: Buch
Condition: Neu
Dimensions: 240 millimeters width by 161 millimeters height by 44 millimeters depth
Weight: 1267 grams

About this title

Synopsis

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 and the impact of processing on nutrients and allergens.

About the Author

RICHARD H. STADLER, PHD, is the head of the Quality Management Department at the Nestl� Product Technology Center in Orbe, Switzerland.

DAVID R. LINEBACK, PHD, is the Director (Retired) of the Joint Institute for Food Safety and Applied Nutrition (JIFSAN) at the University of Maryland.

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