Process Induced Food Toxicants

Author : Richard H. Stadler
Publisher : John Wiley & Sons
ISBN 13 : 0470430095
Total Pages : 744 pages
Book Rating : 4.95/5 ( download)

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Download or read book Process-Induced Food Toxicants written by Richard H. Stadler and published by John Wiley & Sons. This book was released on 2008-12-09 with total page 744 pages. Available in PDF, EPUB and Kindle. Book excerpt: Process-Induced Food Toxicants combines the analytical, health, and risk management issues relating to all of the currently known processing-induced toxins that may be present in common foods. It considers the different processing methods used in the manufacture of foods, including thermal treatment, drying, fermentation, preservation, fat processing, and high hydrostatic pressure processing, and the potential contaminants for each method. The book discusses the analysis, formation, mitigation, health risks, and risk management of each hazardous compound. Also discussed are new technologies and the impact of processing on nutrients and allergens.

Author : Michael Granvogl
Publisher :
ISBN 13 : 9780841233874
Total Pages : 160 pages
Book Rating : 4.7X/5 ( download)

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Download or read book Food-Borne Toxicants written by Michael Granvogl and published by . This book was released on 2020-06 with total page 160 pages. Available in PDF, EPUB and Kindle. Book excerpt: An increasing focus on safety has brought discussions of food-borne toxicants to the forefront of academic discourse. This book discusses the formation of toxicants, the analytical approaches to develop critical detection methods, and their toxicology. With direct applicability to food chemists, toxicologists, and nutritionists, this book will broadly appeal to chemists and food producers.

Author : Ram Lakhan Singh
Publisher : Academic Press
ISBN 13 : 0128163348
Total Pages : 402 pages
Book Rating : 4.44/5 ( download)

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Download or read book Food Safety and Human Health written by Ram Lakhan Singh and published by Academic Press. This book was released on 2019-07-30 with total page 402 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Safety and Human Health provides a framework to manage food safety risks and insure safe food system. This reference takes a reader-friendly approach in presenting the entire range of toxic compounds found naturally in foods or introduced by industrial contamination or food processing methods. It provides the basic principles of food toxicology and its processing and safety for human health to help professionals and students better understand the real problems of toxic materials. This essential resource will help readers address problems regarding food contamination and safety. It will be particularly useful for graduate students, researchers and professionals in the agri-food industry. Encompasses the first pedagogic treatment of the entire range of toxic compounds found naturally in foods or introduced by industrial contamination or food processing methods Features areas of vital concern to consumers, such as the toxicological implications of food, implications of food processing and its safety to human health Focuses on the safety aspects of genetically modified foods currently available

Author : Delia B. Rodriguez-Amaya
Publisher : Academic Press
ISBN 13 : 0128173815
Total Pages : 721 pages
Book Rating : 4.17/5 ( download)

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Download or read book Chemical Changes During Processing and Storage of Foods written by Delia B. Rodriguez-Amaya and published by Academic Press. This book was released on 2020-11-25 with total page 721 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chemical Changes During Processing and Storage of Foods: Implications for Food Quality and Human Health presents a comprehensive and updated discussion of the major chemical changes occurring in foods during processing and storage, the mechanisms and influencing factors involved, and their effects on food quality, shelf-life, food safety, and health. Food components undergo chemical reactions and interactions that produce both positive and negative consequences. This book brings together classical and recent knowledge to deliver a deeper understanding of this topic so that desirable alterations can be enhanced and undesirable changes avoided or reduced. Chemical Changes During Processing and Storage of Foods provides researchers in the fields of food science, nutrition, public health, medical sciences, food security, biochemistry, pharmacy, chemistry, chemical engineering, and agronomy with a strong knowledge to support their endeavors to improve the food we consume. It will also benefit undergraduate and graduate students working on a variety of disciplines in food chemistry Offers a comprehensive overview of the major chemical changes that occur in foods at the molecular level and discusses the positive and negative effects on food quality and human health Describes the mechanisms of these chemical changes and the factors that impede or accelerate their occurrence Helps to solve daily industry problems such as loss of color and nutritional quality, alteration of texture, flavor deterioration or development of off-flavor, loss of nutrients and bioactive compounds or lowering of their bioefficacy, and possible formation of toxic compounds

Author : Vural Gokmen
Publisher : Elsevier
ISBN 13 : 0323991904
Total Pages : 646 pages
Book Rating : 4.02/5 ( download)

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Download or read book Acrylamide in Food written by Vural Gokmen and published by Elsevier. This book was released on 2023-09-18 with total page 646 pages. Available in PDF, EPUB and Kindle. Book excerpt: Acrylamide in Food, Second Edition, is fully updated with four new chapters that incorporate current literature on acrylamide, including analysis, formation mechanisms, levels in foods, reduction strategies, and new regulations, such as the one made by the European Union in 2017 regarding the presence of acrylamide in processed foods. The book comprises of four parts: part one introduces acrylamide and the food chain in the context of harm and health. Part two focusses on acrylamide in various types of foods, such as bakery products, fried potato products, coffee, battered products, water, table olives, etc. Part three highlights its interaction mechanisms and health effects. Part four discusses methods of analysis. Acrylamide in Food, Second Edition is edited by a team of international experts in the field and is a quality reference in the developing field of acrylamide in food. It is valuable to researchers in the food industry or working on evaluating the factors affecting the formation of acrylamide in different heat-treated foods and the possibilities of reducing acrylamide formation accordingly. Thoroughly updated revision, providing detailed information on acrylamide formation in various foods Includes updated content on new regulation regarding the presence of acrylamide in processed foods Includes interaction of acrylamide with other compounds and its fate during digestion Explores acrylamide in the food chain in the context of harm, such as acrylamide and cancer, neuropathology of acrylamide, and maternal acrylamide

Author : Liangli (Lucy) Yu
Publisher : CRC Press
ISBN 13 : 1466597941
Total Pages : 348 pages
Book Rating : 4.45/5 ( download)

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Download or read book Food Safety Chemistry written by Liangli (Lucy) Yu and published by CRC Press. This book was released on 2014-10-28 with total page 348 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive examination of the chemistry of food toxicants produced during processing, formulation, and storage of food, Food Safety Chemistry: Toxicant Occurrence, Analysis and Mitigation provides the information you need to develop practical approaches to control and reduce contaminant levels in food products and food ingredients, including cooking oils. It discusses each major food chemical contaminant, examining toxic effects and the biological mechanisms behind their toxicity. The book supplies an understanding of the chemical and biochemical mechanisms involved in the formation of certain food contaminants through a systematic review of the appearances of these foodborne chemical toxins as well as the chemical and biochemical mechanisms involved in their formations during food processing and storage. It also details their absorption and distribution profiles and the factors influencing their levels in foods. It includes updated analytical techniques for food quality control, other research efforts on these chemicals, and their regulatory-related concerns and suggestions. Edited by experts in the field, this guide includes a listing of commonly used analytical techniques in food safety and a summary of current research findings related to food chemical contaminants. The book’s updated information on potential adverse effects on human health and focus on analytical techniques for food safety analysis and quality control makes it a reference that will spend more time in your hands than on your bookshelf.

Author : Peter Chi Keung Cheung
Publisher : Springer
ISBN 13 : 9783642366048
Total Pages : 0 pages
Book Rating : 4.4X/5 ( download)

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Download or read book Handbook of Food Chemistry written by Peter Chi Keung Cheung and published by Springer. This book was released on 2015-10-19 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This handbook is intended to be a comprehensive reference for the various chemical aspects of foods and food products. Apart from the traditional knowledge, this book covers the most recent research and development of food chemistry in the areas of functional foods and nutraceuticals, organic and genetically modified foods, nonthermal food processing as well as nanotechnology. This handbook contains both the basic and advanced chemistry both for food research and its practical applications in various food related industries and businesses. This book is appropriate for undergraduates and postgraduates in the academics and professionals from the various disciplines and industries who are interested in applying knowledge of food chemistry in their respective fields.

Author : P.L. Chambers
Publisher : Springer Science & Business Media
ISBN 13 : 3642690831
Total Pages : 407 pages
Book Rating : 4.39/5 ( download)

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Download or read book Toxicology in the Use, Misuse, and Abuse of Food, Drugs, and Chemicals written by P.L. Chambers and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 407 pages. Available in PDF, EPUB and Kindle. Book excerpt: Many chemotherapeutic agents introduced for use in humans are carcinogenic in laboratory animals (Conklin et al. 1965; Shimkin et al. 1966; Griswold et al. 1968; Harris 1976). However, initially their beneficial effect in disseminated cancer was of such short duration that the inevitable death of the patient from his primary disease precluded any clinical manifestation of the carcinogenic potential. During the last decade, chemotherapy has radically changed the outlook for many patients with cancer. Combinations of drugs, administered as the primary treatment, have resulted in high rates of cure in patients with disseminated malignancies, such as stage IV Hodgkin's disease or childhood acute lymphocytic leukemia. In other disseminated forms of neoplasia, induction of a remission, a substantial palliation and a prolongation of survival have been achieved. In many instances of localised disease, where surgery with or without radiotherapy are the primary form of treatment, anticancer drugs have been used with success as adjuvant therapy for distant microscopic disease. With these spectacular achievements, secondary malignancies, in particular acute non-lymphocytic leukemia (ANLL), has become of major concern. Incidence Acute leukemia is the most frequent form of secondary neoplasia in patients treated for cancer (Penn 1981). In one large series, 5. 9% of all ANLL could be attributed to previous chemotherapy (Kapadia et al. 1980).

Author : Jiri Davidek
Publisher : Springer
ISBN 13 :
Total Pages : 288 pages
Book Rating : 4.30/5 ( download)

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Download or read book Natural Toxic Compounds of Foods Formation Change During Food Processing Storage written by Jiri Davidek and published by Springer. This book was released on 1995-03-03 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book summarizes the knowledge of naturally occurring toxic and antinutritive food compounds. It includes those plants and animals of value or potential value for human nutrition, either by direct consumption or indirect. as feed for domestic animals. Also included are toxic and antinutritive compounds formed from food components during processing and storage, as well as the toxic and antinutritive compounds present as natural constituents in raw materials and foodstuffs. FEATURES: Discusses food intolerance-inducing compounds, toxins and toxic compounds; Focuses on the most frequently occurring intolerances; Describes the reaction conditions for the formation of these compounds, as well as for their degradation; Considers nitroso compounds and ethyl carbamate formation.

Author : Waldemar M. Dabrowski
Publisher : CRC Press
ISBN 13 : 0203502353
Total Pages : 376 pages
Book Rating : 4.58/5 ( download)

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Download or read book Toxins in Food written by Waldemar M. Dabrowski and published by CRC Press. This book was released on 2004-11-15 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt: While systems such as GMP and HACCP assure a high standard of food quality, foodborne poisonings still pose a serious hazard to the consumer's health. The lack of knowledge among some producers and consumers regarding the risks and benefits related to food makes it imperative to provide updated information in order to improve food safety. To