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Chemical Hazards in Thermally-Processed Foods

Chemical Hazards in Thermally-Processed Foods

Hardcover

Technology & EngineeringChemistry

Currently unavailable to order

ISBN10: 9811381178
ISBN13: 9789811381171
Publisher: Springer Nature
Published: Oct 24 2019
Pages: 199
Language: English

This book summarizes the types, contents, analytical methods, formation mechanisms and control strategies for hazardous substances produced during the thermal processing of foods. In each chapter, hazardous substances such as dicarbonyl compounds, acrylamide, furan, heterocyclic amines, trans-fatty acids, and advanced glycation end products (AGEs) are covered and discussed in terms of analytical methods, formation mechanisms and mitigation strategies.

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Chemistry