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Contenido

Analyzes the formation of health hazardous compounds during heat treatment of foods. Discusses practical methods to minimize formation. Features distinguished editors and international team of contributors. It is now known that heating carbohydrate-rich foods can cause the formation of acrylamide and modern science is likely to show that other hazardous compounds are formed during the heat treatment of foods. Therefore assessing the risks posed to consumers by acrylamide and other potentially carcinogenic and genotoxic compounds such as heterocyclic amines and PhIP is a priority for the food industry. This new book presents the latest research in the area, discussing the mechanisms of formation of hazardous compounds during heat treatment, the analysis of hazardous compounds, methods to assess the risks they pose, and novel methods to minimize their formation in food products

   INDICE: Formation and Analysis of Hazardous Compounds in Heat-Treated Foods. Health Risks of Acrylamide and Other Hazardous Compounds in Heat-Treated Foods. Minimizing the Formation of Hazardous Compounds in Foods During Heat Treatment.

Interés para ...

Food industry professionals.

Detalles del artículo

• Páginas : 448
• Editorial : CRC Press, Inc.
• Idioma : Inglés
• Fecha de Publicación : 01/01/2007
• ISBN: 9780849390968
• Encuadernación : Cartoné
• Nº Volúmenes : 1
• Nº Edición : 1
• País de Publicación : Estados Unidos
• Lugar de Publicación : Boca Raton