Home » Process-Induced Food Toxicants: Occurrence, Formation, Mitigation, and Health Risks by Richard H. Stadler
Process-Induced Food Toxicants: Occurrence, Formation, Mitigation, and Health Risks Richard H. Stadler

Process-Induced Food Toxicants: Occurrence, Formation, Mitigation, and Health Risks

Richard H. Stadler

Published January 27th 2009
ISBN : 9780470074756
Hardcover
723 pages
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 About the Book 

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 theMoreProcess-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.