Mitigating Contamination from Food Processing

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Aimed at industrialists, academic researchers and postgraduate students, this book examines the formation of toxic compounds during the processing of food and strategies to mitigate their creation.

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Title Statements

Full title :Mitigating Contamination from Food Processing

Summary

Aimed at industrialists, academic researchers and postgraduate students, this book examines the formation of toxic compounds during the processing of food and strategies to mitigate their creation.

Edition Statements

Publication Date:2019.

Publication Statements

Publisher(s):Royal Society of Chemistry
Place of Publication:Cambridge
Language:eng
Publication Date:2019.

The Physical Object

Description:1 online resource (240 pages)

Edition Identifiers

ISBN:9781788016438, 1788016432
oclc:on1127952346
Dewey Decimal:664.00289

Cover; Mitigating Contamination from Food Processing; Preface; Biography; Contents; Chapter 1 -- European Regulation of Process Contaminants in Food; 1.1 Background; 1.2 Acrylamide; 1.3 3-Monochloropropanediol (3-MCPD), 2-MCPD and Their Esters, and Glycidyl Fatty Acid Esters (GEs); 1.4 MCPD; 1.5 MCPD Esters; 1.6 Glycidyl Esters (GEs); 1.7 Furan and Methylfurans; 1.8 Polycyclic Aromatic Hydrocarbons; 1.9 Ethyl Carbamate; 1.10 Heterocyclic Amines; 1.11 5-Hydroxymethylfurfuryl; 1.12 Additional Food Processing-based Risks; 1.13 Conclusions; EU Regulations; General; Contaminants; References

Chapter 2 -- Formation, Analysis, Occurrence and Mitigation of Acrylamide Content in Foods2.1 Introduction; 2.2 Formation of AA in Foods; 2.3 Chemistry of AA Formation; 2.3.1 Chemical Characteristics of AA; 2.3.2 Reaction Schemes of AA Formation; 2.3.3 Toxicity of AA; 2.4 Legislative Aspects of AA Contained in Foods; 2.5 Analysis of AA; 2.5.1 Sample Preparation; 2.5.2 HPLC; 2.5.3 GC; 2.5.4 Rapid Detection Methods; 2.6 Occurrence of AA in Foods; 2.7 Mitigation of AA Content in Foods; 2.7.1 Production of Raw Material with Decreased Content of Precursors

2.7.2 Elimination of Precursors During Technol…

Subjects

Food contamination -- Prevention Food industry and trade -- Safety measu…

Writers

Pavesi Arisseto, Adriana Agarwal, Tripti Beekman, Jessica K. Birch, Catherine S. Chaturvedi, Shivani Eppe, Gauthier Morales, Francisco José Ping, Tan Chin Sarkadi, Livia Simon Simko, Peter