Mitigating contamination from food processing [E-Book] / edited by Catherine S. Birch and Graham A. Bonwick.
Methods for identification and measurement of existing and newly discovered contaminants are required, especially those that are cheap, simple and rapid, so that testing may be more frequent within the food supply chain. This book examines the formation of toxic compounds during the processing of fo...
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Full text |
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Personal Name(s): | Birch, Catherine S., editor |
Bonwick, Graham A., editor | |
Imprint: |
London, UK :
Royal Society of Chemistry,
[2020]
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Physical Description: |
1 online resource (225 pages) |
Note: |
englisch |
ISBN: |
1788016432 9781782629221 178262922X 9781788016438 |
Series Title: |
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Food chemistry, function and analysis ;
19 |
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- European Regulation of Process Contaminants in Food
- Formation, Analysis, Occurrence and Mitigation of Acrylamide Content in Foods
- Risk/Benefits Evaluation of Acrylamide Mitigation Initiatives in Cereal Products
- 2- and 3-Monochloropropanediol (MCPD) Esters and Glycidyl Esters: Methods of Analysis, Occurrence, and Mitigation in Refined Oils, Infant Formula, and Other Processed Foods
- Strategies to Mitigate MCPD and Glycidyl Esters in Refined Oils and Foods
- Polycyclic Aromatic Hydrocarbons in Processed Food: Scientific Challenges and Research Recommendations
- 3-MCPD and Glycidyl Esters in Palm Oil
- Advanced Glycation Endproducts (AGEs) in Food: Health Implications and Mitigation Strategies