Food-borne toxicants : formation, analysis, and toxicology
Author(s)
Bibliographic Information
Food-borne toxicants : formation, analysis, and toxicology
(ACS symposium series, 1306)
American Chemical Society, c2019
- Other Title
-
Food borne toxicants
Foodborne toxicants
Available at 1 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
""Food-Borne Toxicants: Formation, Analysis, & Toxicology" was a very successful and well-attended symposium during the 254th American Chemical Society National Meeting & Exposition, held August 20-24, 2017, in Washington, D.C. ..."--Pref
Includes bibliographical references and indexes
Description and Table of Contents
Description
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.
Table of Contents
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
by "Nielsen BookData"