Chemical Hazards in Thermally Processed Foods is popular PDF and ePub book, written by Shuo Wang in 2019-10-11, it is a fantastic choice for those who relish reading online the Science genre. Let's immerse ourselves in this engaging Science book by exploring the summary and details provided below. Remember, Chemical Hazards in Thermally Processed Foods can be Read Online from any device for your convenience.
Chemical Hazards in Thermally Processed Foods Book PDF Summary
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.
Detail Book of Chemical Hazards in Thermally Processed Foods PDF
- Author : Shuo Wang
- Release : 11 October 2019
- Publisher : Springer Nature
- ISBN : 9789811381188
- Genre : Science
- Total Page : 199 pages
- Language : English
- PDF File Size : 7,8 Mb
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