| Description |
1 online resource (334 pages) |
| Contents |
Front Cover; Contents; Editors; Contributors; Chapter 1: Food Safety Chemistry : An Overview; Chapter 2: Chemistry and Safety of Acrylamide; Chapter 3: Biological and Chemical Activities of Furan; Chapter 4: Maillard Reaction Products II : Reactive Dicarbonyl Compounds and Advanced Glycation End Products; Chapter 5: Chemistry and Safety of Maillard Reaction Products III : Heterocyclic Amines and Amino Acid Derivatives; Chapter 6: Chemistry and Safety of 3-MCPD; Chapter 7: 3-MCPD Fatty Acid Esters : Chemistry, Safety, and Technological Approaches for Their Reductions |
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Chapter 8: Trans Fatty AcidsChapter 9: Application of Vibrational Spectroscopy, Portable Detectors, and Hyphenated Techniques to the Analysis of Heat-Induced Changes in Oil and Food Constituents; Chapter 10: Chemistry and Safety of Mycotoxins in Food; Chapter 11: Chemicals and Safety of Chemical Contaminants in Seafood; Chapter 12: Chemical Contaminants in Meat Products; Chapter 13: Chemistry and Safety of Food Additives; Chapter 14: Chemistry and Safety of Melamine and Its Analogs; Chapter 15: Toxins in Foods of Plant Origin; Back Cover |
| Summary |
A comprehensive examination of the chemistry of food toxicants produced during processing, formulation, and storage of food, Food Safety Chemistry: Toxicant Occurrence, Analysis and Mitigation provides the information you need to develop practical approaches to control and reduce contaminant levels in food products and food ingredients, including cooking oils. It discusses each major food chemical contaminant, examining toxic effects and the biological mechanisms behind their toxicity. The book supplies an understanding of the chemical and biochemical mechanisms involved in the formation of cer |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Print version record |
| Subject |
Food adulteration and inspection.
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Food contamination.
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Food -- Analysis.
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Food -- Microbiology.
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Food Contamination
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Food Analysis
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SOCIAL SCIENCE -- Agriculture & Food.
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HEALTH & FITNESS -- Safety.
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Food adulteration and inspection
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Food -- Analysis
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Food contamination
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Food -- Microbiology
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| Form |
Electronic book
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| Author |
Yu, Liangli
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Wang, Shuo, 1969-
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Sun, Baoguo, 1961-
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| ISBN |
9781466597952 |
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146659795X |
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