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Process-induced food toxicants : occurrence, formation, mitigation, and health risks

Richard H Stadler; David R Lineback

Hoboken, N.J. : Wiley c2009

Localização: CQ - Conjunto das Químicas    (615.954 P963 ) e outros locais(Acessar)

  • Título:
    Process-induced food toxicants : occurrence, formation, mitigation, and health risks
  • Autor: Richard H Stadler; David R Lineback
  • Assuntos: Food -- Toxicology; Processed foods; Food preservatives; Food Handling; Hazardous Substances -- chemical synthesis; Food Analysis; Risk Assessment -- methods; Gesundheitsschädlicher Stoff; Lebensmittelverarbeitung; Qualitätssicherung; TOXICOLOGIA DE ALIMENTOS; MANIPULAÇÃO DE ALIMENTOS; CONSERVANTES; ANÁLISE DE ALIMENTOS; TECNOLOGIA DE ALIMENTOS; MEDIÇÃO DE RISCO (MÉTODOS)
  • Notas: Includes bibliographical references and index.
  • Descrição: Specific toxicants related to processing technology -- Introduction to food process toxicants / David R. Lineback and Richard H. Stadler -- Thermal treatment -- Acrylamide / Craig Mills, Donald S. Mottram, and Bronislaw L. Wedzicha -- Acrolein / Takayuki Shibamoto -- Heterocyclic aromatic amines / Robert J. Turesky -- Hazards of dietary furan / P. Michael Bolger, Shirley S-H Tao, and Michael Dinovi -- Hydroxymethylfurfural (HMF) and related compounds / Francisco J. Morales -- Chloropropanols and chloroesters / Colin G. Hamlet and Peter A. Sadd -- Maillard reaction of proteins and advanced glycation end products (AGEs) in food / Thomas Henle -- Polyaromatic hydrocarbons / Jong-Heum Park and Trevor M. Penning -- Fermentation -- Ethyl carbamate (urethane) / Colin G. Hamlet -- Biogenic amines / Livia Simon Sarkadi -- Preservation -- N-Nitrosamines, including n-nitrosoaminoacids and potential further nonvolatiles / Michael Habermeyer and Gerhard Eisenbrand -- Food irradiation / Eileen M. Stewart -- Benzene / Adam Becalski and Patricia Nyman -- High-pressure processing / Alexander Mathys and Dietrich Knorr -- Alkali and/or acid treatment -- Dietary significance of processing-induced lysinoalanine in food / Mendel Friedman -- Chloropropanols / Jan Velíæsek -- General considerations -- Application of the HACCP approach for the management of processing contaminants / Yasmine Motarjemi, Richard H. Stadler, Alfred Studer, and Valeria Damiano -- Emerging food technologies / Fanbin Kong and R. Paul Singh -- Food processing and nutritional aspects / Josef Burri, Constantin Bertoli, and Richard H. Stadler -- Risk communication / David Schmidt and Danielle Schor -- Risk/risk and risk/benefit considerations / Leif Busk.
  • Editor: Hoboken, N.J. : Wiley
  • Data de criação/publicação: c2009
  • Formato: xv, 723 p., [2] p. of plates : ill. (some col.) ; 25 cm..
  • Idioma: Inglês
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