PROCESS INDUCED FOOD TOXICANTS OCCURRENCE FORMATION MITIGATION AND HEALTH RISKS (HB 2008)
STADLER
ISBN 10: 0470074752 ISBN 13: 9780470074756
Editore: JOHN WILEY (ORIGINAL), 2008
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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.
Informazioni sull?autore:
RICHARD H. STADLER, PHD, is the head of the Quality Management Department at the Nestlé Product Technology Center in Orbe, Switzerland.
DAVID R. LINEBACK, PHD, is the Director (Retired) of the Joint Institute for Food Safety and Applied Nutrition (JIFSAN) at the University of Maryland.
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Dati bibliografici
Titolo: PROCESS INDUCED FOOD TOXICANTS OCCURRENCE ...
Casa editrice: JOHN WILEY (ORIGINAL)
Data di pubblicazione: 2008
Legatura: Rilegato
Condizione: New
Edizione: Edizione Internazionale
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Process-Induced Food Toxicants: Occurrence, Formation, Mitigation, and Health Risks
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Wiley, 2009
ISBN 10: 0470074752
ISBN 13: 9780470074756
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Hardcover. Condizione: Near Fine. 1st Edition. Oversized hardcover, xv + 723 pages, NOT ex-library. Fine interior, clean and bright with unmarked text, free of inscriptions and stamps; firmly bound. Gentle external creases to lower spine. Issued without a dust jacket. Weight 1140g. -- A comprehensive look at analytical, health, and risk management issues, the book provides a much-needed single-source reference on food process toxicants that also answers important food safety questions. The text presents currently known toxicants, and includes a balanced view, given by renowned experts in industry, academia, and the regulatory field, of mitigation options, risk assessment, and risk management for these compounds. The text begins by considering different processes used in the manufacture and processing of foods - including thermal treatment, drying, fermentation, preservation, and high hydrostatic pressure processing - and examines the risks of potential contaminant/toxicant formation as they relate to each processing method. For each subject covered, the book offers a consistent approach featuring: occurrence in food; methods of analysis; mechanisms of formation; approaches to mitigation/reduction; human exposure through the food supply; potential health risks; risk management. The book gives readers the latest information based on results from recent research, as well as new technological and methodological developments and how they bear on mitigation. These include both analytical methodologies and practical systems such as HACCP for managing food safety concerns. The book provides a wide range of students and professionals in food science, food technology, toxicology, public health, public policy, and other related disciplines with a unique, comprehensive, and invaluable resource. -- Contents: I. Specific Toxicants Related to Processing Technology: 1 Introduction to Food Process Toxicants [History & Role of Food Processing; General Approaches to Food Processing; Concerns about Food Safety during Food Processing; Food-Borne Processing Toxicants: Setting Priorities; Issues of Process Toxicants Present in Small Amounts in Foods; Outlook]; 2 Thermal Treatment [Acrylamide; Acrolein; Heterocyclic Aromatic Amines; Hazards of Dietary Furan; Hydroxymethylfurfural HMF & Related Compounds; Chloropropanols & Chloroesters; Maillard Reaction of Proteins & Advanced Glycation End Products AGEs in Food; Polyaromatic Hydrocarbons]; 3 Fermentation [Ethyl Carbamate (Urethane); Biogenic Amines]; 4 Preservation [N-Nitrosamines, Including N-Nitrosoaminoacids & Potential Further Nonvolatiles; Food Irradiation; Benzene]; 5 High-Pressure Processing [Introduction; HPP; Chemical & Matrix Effects; Microbial Effects; Allergenic Potential; Conclusion; Annex]; 6 Alkali and/or Acid Treatment [Dietary Significance of Processing-Induced Lysinoalanine in Food & D-Amino Acids; Chloropropanols]; II. General Considerations: 7 Application of HACCP for the Management of Processing Contaminants [Introduction; Processing Contaminants: Risks & Control Measures; HACCP: Backbone of Food Safety Assurance; Application of HACCP to Processing Contaminants; A Case Study on the Application of the HACCP Approach for the Management of Processing Contaminants: Extruded Cereal Snack; Conclusions]; 8 Emerging Food Technologies [Introduction; Pulsed Electric Fields; Pulsed UV Light; Ultrasound; Microwave & Radio-Frequency Processing; Ohmic Heating; Infrared Heating]; 9 Food Processing & Nutritional Aspects [Introduction; Food Processing & Major Benefits; Conclusions & Future Research Needs]; 10 Risk Communication [Introduction; Attitudes about Food-Related Risks; Ranking Risks: Placing Risks in Context; Effective Communication Techniques: Examples; Challenges & Barriers; Future Prospects]; 11 Risk/Risk & Risk/Benefit Considerations [Introduction; Mitigation & Potential Risk of Other Possible Food Safety-Related Issues; Research Needs; Challenges & Future Prospects]; Index. Codice articolo 004684
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Process-Induced Food Toxicants (Hardcover)
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John Wiley & Sons Inc, New York, 2008
ISBN 10: 0470074752
ISBN 13: 9780470074756
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Hardcover. Condizione: new. Hardcover. 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. 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. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. Codice articolo 9780470074756
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