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Chemical Hazards in Thermally-Processed Foods

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...

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Corporate Author: SpringerLink (Online service)
Other Authors: Wang, Shuo. (Editor, http://id.loc.gov/vocabulary/relators/edt)
Language:English
Published: Singapore : Springer Singapore : Imprint: Springer, 2019.
Edition:1st ed. 2019.
Subjects:
Biochemistry.
Food—Biotechnology.
Biochemistry, general.
Food Science.
Online Access:https://doi.org/10.1007/978-981-13-8118-8
Table of Contents:
  • 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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