Food Safety Chemistry (eBook, PDF)

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

• Format: PDF

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
• Seitenzahl: 344
• Erscheinungstermin: 28. Oktober 2014
• Englisch
• ISBN-13: 9781466597952
• Artikelnr.: 42368831

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.