Food-borne toxicants : formation, analysis, and toxicology
著者
書誌事項
Food-borne toxicants : formation, analysis, and toxicology
（ACS symposium series, 1306）
Oxford University Press, 2020
- hbk.
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
An increasing focus on safety has brought discussions of food-borne toxicants to the forefront of academic discourse. This book discusses the formation of toxicants, the analytical approaches to develop critical detection methods, and their toxicology. With direct applicability to food chemists, toxicologists, and nutritionists, this book will broadly appeal to chemists and food producers.
目次
Preface
Chapter 1. Food Process Contaminants, Richard H. Stadler
Chapter 2. Acrylamide Content of Vegetable Chips, J. Stephen Elmore, Fei Xu, Anisa Maveddat, Rea Kapetanou, Heming Qi, and Maria-Jose Oruna-Concha
Chapter 3. Acrylamide: New European Risk Management Measures and Prospects for Reducing the Acrylamide-Forming Potential of Wheat, Nigel G. Halford and Sarah Raffan
Chapter 4. Formation of Acrylamide in Thermally Processed Foods and Its Reactions During In Vitro Digestion, A. A. Hamzalioglu, and V. Goekmen
Chapter 5. Analysis and Occurrence of MCPD and Glycidyl Esters in Infant Formulas and Other Complex Food Matrices, Jessica K. Beekman, Michael Granvogl, and Shaun MacMahon
Chapter 6. A Simple Procedure To Detect Lipid-Derived Carbonyl-Phenol Adducts, Rosario Zamora, and Francisco J. Hidalgo
Chapter 7. Thermal Reactions and the Formation of Degradation Products of T-2 and HT-2 Toxin during Processing of Oats, H. S. Kuchenbuch, M. Schulz, S. Becker, B. Cramer, and H.-U. Humpf
Chapter 8. Food Contact Materials:Characterization of Migrants, Rafael Paseiro-Cerrato, Lowri DeJager, and Timothy H. Begley
Editors' Biographies
Indexes
Author Index
Subject Index
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