标题（title）：Chemical Hazards in Thermally-Processed Foods
大小（size）：5 MB (5618068 bytes)
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.
Table of contents :
Front Matter ....Pages i-v
Brief Introduction of Food Processing Methods and Chemical Hazards Formed during Thermal Processing (Shujun Wang, Hanbin Xu, Huiyu Luan, Jingjing Cai)....Pages 1-17
Alpha-Dicarbonyl Compounds (Jie Zheng, Juanying Ou, Shiyi Ou)....Pages 19-46
Acrylamide (Yuan Yuan, Fang Chen)....Pages 47-85
Furan (Burçe Ataç Mogol, Vural Gökmen)....Pages 87-105
Heterocyclic Amines in Foods: Analytical Methods, Formation Mechanism, and Mitigation Strategies (Qi Wang, Yuge Bi, Feng Chen, Ka Wing Cheng)....Pages 107-119
Advanced Glycation End Products (AGEs) (Halise Gül Akıllıoğlu, Vural Gökmen)....Pages 121-151
Other Chemical Hazards (Lijuan Du, Guoren Huang, Puyu Yang, Zhongfei Zhang, Lu Yu, Yaqiong Zhang et al.)....Pages 153-195
Conclusions and Future Directions (Shujun Wang, Yuan Zhuang)....Pages 197-199