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03199nam a22004815i 4500 |
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978-981-13-8118-8 |
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20210620012244.0 |
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191011s2019 si | s |||| 0|eng d |
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|a 9789811381188
|9 978-981-13-8118-8
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|a 10.1007/978-981-13-8118-8
|2 doi
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|a 572
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|a Chemical Hazards in Thermally-Processed Foods
|h [electronic resource] /
|c edited by Shuo Wang.
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|a 1st ed. 2019.
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|a Singapore :
|b Springer Singapore :
|b Imprint: Springer,
|c 2019.
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| 300 |
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|a V, 199 p. 70 illus., 2 illus. in color.
|b online resource.
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|a text
|b txt
|2 rdacontent
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|a computer
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|a online resource
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|a Chapter 1. Brief Introduction of Food Processing Methods and Chemical Hazards Formed During Thermal Processing -- Chapter 2. Alpha-dicarbonyl Compounds -- Chapter 3. Acrylamide -- Chapter 4 Furan -- Chapter 5. Heterocyclic Amines in Foods: Analytical Methods, Formation Mechanism and Mitigation Strategies -- Chapter 6. Advanced Glycation End Products (AGEs) -- Chapter 7. Other Chemical Hazards -- Chapter 8. Conclusions and Future Directions. .
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| 520 |
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|a 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. The content chiefly focuses on how these hazardous substances are formed during thermal processing and what can be done to mitigate or eliminate them in food products (e.g. those prepared at higher temperatures by baking, frying or roasting). The major objective of this book is to provide a timely and informative guide for researchers and graduate students in the fields of food chemistry, food ingredients, food analysis, food safety, food processing, chemical toxicology, disease prevention and health promotion.
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| 650 |
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|a Biochemistry.
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| 650 |
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|a Food—Biotechnology.
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| 650 |
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|a Biochemistry, general.
|0 https://scigraph.springernature.com/ontologies/product-market-codes/L14005
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| 650 |
2 |
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|a Food Science.
|0 https://scigraph.springernature.com/ontologies/product-market-codes/C15001
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| 700 |
1 |
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|a Wang, Shuo.
|e editor.
|4 edt
|4 http://id.loc.gov/vocabulary/relators/edt
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| 710 |
2 |
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|a SpringerLink (Online service)
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|t Springer Nature eBook
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|i Printed edition:
|z 9789811381171
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| 776 |
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|i Printed edition:
|z 9789811381195
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| 776 |
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|i Printed edition:
|z 9789811381201
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| 856 |
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|u https://doi.org/10.1007/978-981-13-8118-8
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| 912 |
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|a ZDB-2-SBL
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| 912 |
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|a ZDB-2-SXB
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| 950 |
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|a Biomedical and Life Sciences (SpringerNature-11642)
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| 950 |
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|a Biomedical and Life Sciences (R0) (SpringerNature-43708)
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