LEADER 03531nam 2200625Ia 450 001 9910877811903321 005 20200520144314.0 010 $a1-282-00891-9 010 $a9786612008917 010 $a1-61344-866-X 010 $a0-470-43010-9 010 $a0-470-43009-5 035 $a(CKB)1000000000707840 035 $a(EBL)455907 035 $a(OCoLC)352829698 035 $a(SSID)ssj0000228203 035 $a(PQKBManifestationID)11208606 035 $a(PQKBTitleCode)TC0000228203 035 $a(PQKBWorkID)10149158 035 $a(PQKB)11658349 035 $a(MiAaPQ)EBC455907 035 $a(EXLCZ)991000000000707840 100 $a20081113d2009 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aProcess-induced food toxicants $eoccurrence, formation, mitigation, and health risks /$fRichard H. Stadler, David R. Lineback 210 $aHoboken, N.J. $cWiley$dc2009 215 $a1 online resource (744 p.) 300 $aDescription based upon print version of record. 311 $a0-470-07475-2 320 $aIncludes bibliographical references and index. 327 $aPROCESS-INDUCED FOOD TOXICANTS; CONTENTS; PREFACE; CONTRIBUTORS; PART I SPECIFIC TOXICANTS RELATED TO PROCESSING TECHNOLOGY; 1 Introduction to Food Process Toxicants; 2 Thermal Treatment; 2.1 Acrylamide; 2.2 Acrolein; 2.3 Heterocyclic Aromatic Amines; 2.4 Hazards of Dietary Furan; 2.5 Hydroxymethylfurfural (HMF) and Related Compounds; 2.6 Chloropropanols and Chloroesters; 2.7 Maillard Reaction of Proteins and Advanced Glycation End Products (AGEs) in Food; 2.8 Polyaromatic Hydrocarbons; 3 Fermentation; 3.1 Ethyl Carbamate (Urethane); 3.2 Biogenic Amines; 4 Preservation 327 $a4.1 N-Nitrosamines, Including N-Nitrosoaminoacids and Potential Further Nonvolatiles4.2 Food Irradiation; 4.3 Benzene; 5 High-Pressure Processing; 6 Alkali and/or Acid Treatment; 6.1 Dietary Significance of Processing-Induced Lysinoalanine in Food; 6.2 Dietary Significance of Processing-Induced D-Amino Acids; 6.3 Chloropropanols; PART II GENERAL CONSIDERATIONS; 7 Application of the HACCP Approach for the Management of Processing Contaminants; 8 Emerging Food Technologies; 9 Food Processing and Nutritional Aspects; 10 Risk Communication; 11 Risk/Risk and Risk/Benefit Considerations; INDEX 330 $aProcess-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 an 606 $aFood preservatives 606 $aFood$xToxicology 606 $aProcessed foods 615 0$aFood preservatives. 615 0$aFood$xToxicology. 615 0$aProcessed foods. 676 $a615.9/54 676 $a615.954 676 $a664.02 700 $aStadler$b Richard H$01751307 701 $aLineback$b David R$01751308 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910877811903321 996 $aProcess-induced food toxicants$94186207 997 $aUNINA