Process-induced food toxicants : occurrence, formation, mitigation, and health risks
Author(s)
Bibliographic Information
Process-induced food toxicants : occurrence, formation, mitigation, and health risks
Wiley, c2009
- : cloth
Available at 2 libraries
  Aomori
  Iwate
  Miyagi
  Akita
  Yamagata
  Fukushima
  Ibaraki
  Tochigi
  Gunma
  Saitama
  Chiba
  Tokyo
  Kanagawa
  Niigata
  Toyama
  Ishikawa
  Fukui
  Yamanashi
  Nagano
  Gifu
  Shizuoka
  Aichi
  Mie
  Shiga
  Kyoto
  Osaka
  Hyogo
  Nara
  Wakayama
  Tottori
  Shimane
  Okayama
  Hiroshima
  Yamaguchi
  Tokushima
  Kagawa
  Ehime
  Kochi
  Fukuoka
  Saga
  Nagasaki
  Kumamoto
  Oita
  Miyazaki
  Kagoshima
  Okinawa
  Korea
  China
  Thailand
  United Kingdom
  Germany
  Switzerland
  France
  Belgium
  Netherlands
  Sweden
  Norway
  United States of America
Note
Includes bibliographical references and index
Description and Table of Contents
Description
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.
Table of Contents
Preface ix
Contributors xiii
Part I Specific Toxicants Related to Processing Technology 1
1 Introduction to Food Process Toxicants 3
David R. Lineback and Richard H. Stadler
2 Thermal Treatment 21
2.1 Acrylamide 23
Craig Mills, Donald S. Mottram, and Bronislaw L. Wedzicha
2.2 Acrolein 51
Takayuki Shibamoto
2.3 Heterocyclic Aromatic Amines 75
Robert J. Turesky
2.4 Hazards of Dietary Furan 117
P. Michael Bolger, Shirley S-H. Tao, and Michael Dinovi
2.5 Hydroxymethylfurfural (HMF) and Related Compounds 135
Francisco J. Morales
2.6 Chloropropanols and Chloroesters 175
Colin G. Hamlet and Peter A. Sadd
2.7 Maillard Reaction of Proteins and Advanced Glycation End Products (AGEs) in Food 215
Thomas Henle
2.8 Polyaromatic Hydrocarbons 243
Jong-Heum Park and Trevor M. Penning
3 Fermentation 283
3.1 Ethyl Carbamate (Urethane) 285
Colin G. Hamlet
3.2 Biogenic Amines 321
Livia Simon Sarkadi
4 Preservation 363
4.1 N-Nitrosamines, Including N-Nitrosoaminoacids and Potential Further Nonvolatiles 365
Michael Habermeyer and Gerhard Eisenbrand
4.2 Food Irradiation 387
Eileen M. Stewart
4.3 Benzene 413
Adam Becalski and Patricia Nyman
5 High-Pressure Processing 445
Alexander Mathys and Dietrich Knorr
6 Alkali and/or Acid Treatment 473
6.1 Dietary Signifi cance of Processing-Induced Lysinoalanine in Food 475
Mendel Friedman
6.2 Dietary Signifi cance of Processing-Induced D-Amino Acids 509
Mendel Friedman
6.3 Chloropropanols 539
Jan Velisek
Part II General Considerations 563
7 Application of the HACCP Approach for the Management of Processing Contaminants 565
Yasmine Motarjemi, Richard H. Stadler, Alfred Studer, and Valeria Damiano
8 Emerging Food Technologies 621
Fanbin Kong and R. Paul Singh
9 Food Processing and Nutritional Aspects 645
Josef Burri, Constantin Bertoli, and Richard H. Stadler
10 Risk Communication 679
David Schmidt and Danielle Schor
11 Risk/Risk and Risk/Benefit Considerations 695
Leif Busk
Index 711
by "Nielsen BookData"