Mitigating Contamination from Food Processing
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 food and strategies to mitigate their creation. Modification of process conditions can reduce the health risks posed by these compounds to consumers.
This new volume will update knowledge on current methods for mitigation of these process contaminants and is aimed at industrialists in food processing, academic researchers and graduate students studying food science and technology or food engineering.
Mitigating Contamination from Food Processing, The Royal Society of Chemistry, 2019.
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Table of contents
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CHAPTER 1: European Regulation of Process Contaminants in Foodp1-16ByCatherine S. BirchCatherine S. BirchSearch for other works by this author on:
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CHAPTER 2: Formation, Analysis, Occurrence and Mitigation of Acrylamide Content in Foodsp17-44ByP. Šimko;P. ŠimkoSlovak University of Technology in Bratislava, Institute of Food Science and Nutrition, Faculty of Chemical and Food TechnologyRadlinského 9812 37Slovak Republic[email protected]Search for other works by this author on:L. KolaričL. KolaričSlovak University of Technology in Bratislava, Institute of Food Science and Nutrition, Faculty of Chemical and Food TechnologyRadlinského 9812 37Slovak Republic[email protected]Search for other works by this author on:
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CHAPTER 3: Risk/Benefits Evaluation of Acrylamide Mitigation Initiatives in Cereal Productsp45-74ByMarta Mesías;Marta MesíasInstitute of Food Science, Technology and Nutrition (ICTAN-CSIC)Jose Antonio Novais 1028040 MadridSpain[email protected]Search for other works by this author on:Cristina Delgado-Andrade;Cristina Delgado-AndradeInstitute of Food Science, Technology and Nutrition (ICTAN-CSIC)Jose Antonio Novais 1028040 MadridSpain[email protected]Search for other works by this author on:Francisco J. MoralesFrancisco J. MoralesInstitute of Food Science, Technology and Nutrition (ICTAN-CSIC)Jose Antonio Novais 1028040 MadridSpain[email protected]Search for other works by this author on:
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CHAPTER 4: 2- and 3-Monochloropropanediol (MCPD) Esters and Glycidyl Esters: Methods of Analysis, Occurrence, and Mitigation in Refined Oils, Infant Formula, and Other Processed Foodsp75-107ByJessica K. Beekman;Jessica K. BeekmanU.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition (CFSAN)5001 Campus DriveCollege ParkMD 20740USA[email protected]Search for other works by this author on:Michael Granvogl;Michael GranvoglTechnical University of Munich, Chair for Food ChemistryLise-Meitner-Straße 3485354 FreisingGermanyInstitute of Food Chemistry, University of HohenheimGarbenstraße 2870599 StuttgartGermanySearch for other works by this author on:Shaun MacMahonShaun MacMahonU.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition (CFSAN)5001 Campus DriveCollege ParkMD 20740USA[email protected]Search for other works by this author on:
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CHAPTER 5: Strategies to Mitigate MCPD and Glycidyl Esters in Refined Oils and Foodsp108-127ByWillian Cruzeiro Silva;Willian Cruzeiro SilvaSchool of Food Engineering, University of Campinas (UNICAMP)Rua Monteiro Lobato 8013083-862 Campinas – SPBrazil[email protected]Search for other works by this author on:Roseli Aparecida Ferrari;Roseli Aparecida FerrariInstitute of Food Technology (ITAL)Avenida Brasil 2880, C. P. 13913070-178 Campinas – SPBrazilSearch for other works by this author on:Eduardo Vicente;Eduardo VicenteInstitute of Food Technology (ITAL)Avenida Brasil 2880, C. P. 13913070-178 Campinas – SPBrazilSearch for other works by this author on:Klicia Araujo Sampaio;Klicia Araujo SampaioSchool of Food Engineering, University of Campinas (UNICAMP)Rua Monteiro Lobato 8013083-862 Campinas – SPBrazil[email protected]Search for other works by this author on:Adriana Pavesi ArissetoAdriana Pavesi ArissetoSchool of Food Engineering, University of Campinas (UNICAMP)Rua Monteiro Lobato 8013083-862 Campinas – SPBrazil[email protected]Search for other works by this author on:
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CHAPTER 6: Polycyclic Aromatic Hydrocarbons in Processed Food: Scientific Challenges and Research Recommendationsp128-151ByLochan Singh;Lochan SinghNational Institute of Food Technology Entrepreneurship and Management KundliSonipatHaryana 131028India[email protected]Search for other works by this author on:Tripti AgarwalTripti AgarwalNational Institute of Food Technology Entrepreneurship and Management KundliSonipatHaryana 131028India[email protected]Search for other works by this author on:
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CHAPTER 7: 3-MCPD and Glycidyl Esters in Palm Oilp152-190ByBiow Ing Sim;Biow Ing SimDepartment of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia43400 SerdangSelangorMalaysia[email protected]Search for other works by this author on:Yu Hua Wong;Yu Hua WongDepartment of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia43400 SerdangSelangorMalaysia[email protected]Search for other works by this author on:Chin Ping TanChin Ping TanDepartment of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia43400 SerdangSelangorMalaysia[email protected]Search for other works by this author on:
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CHAPTER 8: Advanced Glycation Endproducts (AGEs) in Food: Health Implications and Mitigation Strategiesp191-220ByGraham A. BonwickGraham A. BonwickSearch for other works by this author on:
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