Food Safety Chemistry

Toxicant Occurrence, Analysis and Mitigation
Herausgeber: Yu, Liangli (Lucy); Sun, Bao-Guo; Wang, Shuo

• Broschiertes Buch

Produktbeschreibung

This edited book is a comprehensive guide to the chemistry of food toxicants produced during processing, formulation, and storage of food. Each major food chemical contaminant will be discussed for toxic effects and the biological mechanisms behind their toxicity. Their absorption and distribution profiles and the factors influencing their levels in foods will be discussed. In addition, a listing of commonly used analytical techniques in food safety chemistry will make the book useful for food scientists and nutritionists.

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Produktdetails

• Verlag: Taylor & Francis Ltd (Sales)
• Seitenzahl: 344
• Erscheinungstermin: 16. April 2018
• Englisch
• Abmessung: 234mm x 156mm x 18mm
• Gewicht: 485g
• ISBN-13: 9781138033818
• ISBN-10: 1138033812
• Artikelnr.: 52714440

Autorenporträt

Shuo Wang, Liangli (Lucy) Yu, Bao-Guo Sun

Inhaltsangabe

Food Safety Chemistry - An Overview. Chemistry and Safety of Acrylamide.
Maillard Reaction Products. 3-MCPD. 3-MCPD Esters. Trans Fat. Chemical
Contaminants Formed during Deep-Fat Frying. Mycotoxins and Bacterial Food
Poisoning Toxins. Chemical Contaminants in Seafood. Chemical Contaminants
in Meat Products. Safety of Food Additives. Melamine. Chromatographic and
Mass Spectrometry Flow-Injection Fingerprinting Techniques in. Food Safety
and Security. Advances in Detecting Milk Protein Adulteration.