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Process-Induced Food Toxicants on Hardback
Process-Induced Food Toxicants on Hardback
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Process-Induced Food Toxicants

Occurrence, Formation, Mitigation, and Health Risks
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Hardback
$507.00
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Description

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 Biography:

Richard H. Stadler, PhD, is the head of the Quality Management Department at the Nestle Product Technology Center in Orbe, Switzerland. DAVID R. LINEBACK, PhD, is the Director (Retired) of the Joint Institute for Food Safety and Applied Nutrition (JIFSAN) at the University of Maryland.
Release date NZ
December 19th, 2008
Audience
  • Professional & Vocational
Contributors
  • Edited by David R. Lineback
  • Edited by Richard H. Stadler
Illustrations
Charts: 131 B&W, 0 Color; Photos: 0 B&W, 3 Color; Tables: 101 B&W, 0 Color
Pages
752
Dimensions
164x243x39
ISBN-13
9780470074756
Product ID
2771334

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