Acrylamide and other hazardous compounds in heat-treated foods
著者
書誌事項
Acrylamide and other hazardous compounds in heat-treated foods
（Woodhead Publishing in food science, technology and nutrition）
CRC Press , Woodhead, 2006
- : Woodhead Publishing
- : CRC Press
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注記
Includes bibliographical references and index
内容説明・目次
- 巻冊次
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: CRC Press ISBN 9780849390968
内容説明
It is now known that heating carbohydrate-rich foods can cause the formation of acrylamide and further research is likely to show that other hazardous compounds are formed during the heat treatment of foods. Therefore assessing the risks posed to consumers by acrylamide and other potentially carcinogenic and genotoxic compounds such as heterocyclic amines and PhIP is a priority for the food industry. This new book presents the latest research in the area, discussing the mechanisms of formation of hazardous compounds during heat treatment, the analysis of hazardous compounds, methods to assess the risks they pose and novel methods to minimize their formation in food products.
目次
Formation and Analysis of Hazardous Compounds in Heat-Treated Foods. Health Risks of Acrylamide and Other Hazardous Compounds in Heat-Treated Foods. Minimizing the Formation of Hazardous Compounds in Foods During Heat Treatment.
- 巻冊次
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: Woodhead Publishing ISBN 9781845690113
内容説明
Although the aim of cooking foods is to make them more appetizing and microbiologically safe, it is now known that cooking and food processing at high temperatures generate various kinds of toxic substances, such as heterocyclic amines and acrylamide, via the Maillard reaction. Summarising the latest research in this field, this important collection discusses both the formation of health-hazardous compounds during heat treatment of foods and practical methods to minimise their formation.Part one analyses the formation of hazardous compounds in heat-treated foods such as meat, potatoes, cereal and coffee. Part two discusses the health risks posed by heat-induced toxicants. It includes chapters on bio-monitoring, exposure assessment and risk assessment, as well as chapters on the risks of specific compounds. The final part of the book is concerned with the key area of minimising the formation of harmful compounds in food products. This can be achieved by controlling processing conditions and modifying ingredients, among other methods.With its distinguished editors and international team of contributors with unrivalled academic and industry experience, Acrylamide and other hazardous compounds in heat-treated foods, is invaluable for all those concerned with this crucial safety issue throughout the food industry.
目次
- Part 1 Formation and analysis of hazardous compounds in heat-treated foods: The Maillard reaction and its role in the formation of acrylamide and other potentially hazardous compounds
- Formation of acrylamide in cereal products and coffee
- Formation of acrylamide in potato products
- Mechanism for the formation of PhIP in foods
- Latest developments in the analysis of heterocyclic amines in cooked foods
- Analysis for acrylamide in foods
- Molecular modelling approach to predict the toxicity of compounds generated during heat treatment of foods. Part 2 Health risks of acrylamide and other hazardous compounds in heat-treated foods: Bio-monitoring of acrylamide
- Modelling of dietary exposure to acrylamide
- Assessing exposure levels of acrylamide
- Assessing human exposure to heterocyclic aromatic amines
- Mechanisms of carcinogenicity of heterocyclic amines
- Risk assessment techniques for acrylamide
- The possible involvement of mutagenic and carcinogenic heterocyclic amines in human cancer
- Health risks of 5-hydroxy-methyl-furfural (HMF) and related compounds
- Factors affecting mutagenicity of heterocyclic amines. Part 3 Minimising the formation of hazardous compounds during heat treatment: Controlling cooking conditions and ingredients to reduce the formation of heterocyclic amines
- Dietary compounds which protect against heterocyclic amines
- Controlling acrylamide formation during baking
- Novel techniques to prevent the formation of acrylamide in processed food.
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