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Process-induced food toxicants [[electronic resource] ] : occurrence, formation, mitigation, and health risks / / Richard H. Stadler, David R. Lineback
| Process-induced food toxicants [[electronic resource] ] : occurrence, formation, mitigation, and health risks / / Richard H. Stadler, David R. Lineback |
| Autore | Stadler Richard H |
| Pubbl/distr/stampa | Hoboken, N.J., : Wiley, c2009 |
| Descrizione fisica | 1 online resource (744 p.) |
| Disciplina |
615.9/54
615.954 664.02 |
| Altri autori (Persone) | LinebackDavid R |
| Soggetto topico |
Food preservatives
Food - Toxicology Processed foods |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-282-00891-9
9786612008917 1-61344-866-X 0-470-43010-9 0-470-43009-5 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
PROCESS-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
4.1 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 |
| Record Nr. | UNINA-9910145448403321 |
Stadler Richard H
|
||
| Hoboken, N.J., : Wiley, c2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Process-induced food toxicants [[electronic resource] ] : occurrence, formation, mitigation, and health risks / / Richard H. Stadler, David R. Lineback
| Process-induced food toxicants [[electronic resource] ] : occurrence, formation, mitigation, and health risks / / Richard H. Stadler, David R. Lineback |
| Autore | Stadler Richard H |
| Pubbl/distr/stampa | Hoboken, N.J., : Wiley, c2009 |
| Descrizione fisica | 1 online resource (744 p.) |
| Disciplina |
615.9/54
615.954 664.02 |
| Altri autori (Persone) | LinebackDavid R |
| Soggetto topico |
Food preservatives
Food - Toxicology Processed foods |
| ISBN |
1-282-00891-9
9786612008917 1-61344-866-X 0-470-43010-9 0-470-43009-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
PROCESS-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
4.1 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 |
| Record Nr. | UNINA-9910831054703321 |
|
Stadler Richard H
|
||
| Hoboken, N.J., : Wiley, c2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Process-induced food toxicants : occurrence, formation, mitigation, and health risks / / Richard H. Stadler, David R. Lineback
| Process-induced food toxicants : occurrence, formation, mitigation, and health risks / / Richard H. Stadler, David R. Lineback |
| Autore | Stadler Richard H |
| Pubbl/distr/stampa | Hoboken, N.J., : Wiley, c2009 |
| Descrizione fisica | 1 online resource (744 p.) |
| Disciplina |
615.9/54
615.954 664.02 |
| Altri autori (Persone) | LinebackDavid R |
| Soggetto topico |
Food preservatives
Food - Toxicology Processed foods |
| ISBN |
1-282-00891-9
9786612008917 1-61344-866-X 0-470-43010-9 0-470-43009-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
PROCESS-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
4.1 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 |
| Record Nr. | UNINA-9910877811903321 |
|
Stadler Richard H
|
||
| Hoboken, N.J., : Wiley, c2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||