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Chemical Hazards in Thermally-Processed Foods

Editors: Wang, Shuo (Ed.)

  • Summarizes the types, contents, analysis methods, formation mechanism and control strategy of hazardous substances
  • Focuses on how these hazardous substances are formed during thermal processing
  • Discusses what can be done to mitigate or eliminate these hazards in finalized food products
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eBook $89.00
price for USA in USD (gross)
  • The eBook version of this title will be available soon
  • Due: October 11, 2019
  • ISBN 978-981-13-8118-8
  • Digitally watermarked, DRM-free
  • Included format:
  • ebooks can be used on all reading devices
Hardcover $159.99
price for USA in USD
  • Customers within the U.S. and Canada please contact Customer Service at +1-800-777-4643, Latin America please contact us at +1-212-460-1500 (24 hours a day, 7 days a week).
  • Due: September 13, 2019
  • ISBN 978-981-13-8117-1
  • Free shipping for individuals worldwide
About this book

The book summarizes the types, contents, analytical methods, formation mechanism and control strategy of hazardous substances produced during thermal processing of foods. In each chapter, hazardous substances such as dicarbonyl compounds, acrylamide, furan, heterocyclic amines, trans-fatty acids, and advanced glycation end products (AGEs) are covered and discussed in terms of analytical methods, formation mechanisms and mitigation strategies. The contents focuses on how these hazardous substances are formed during thermal processing and what can be done to mitigate or eliminate these hazards in finalized food products, (such as those cooked under higher temperature by baking, frying and roasting). The major objective of this book is to provide a timely and long lasting guide for researchers and graduate students in the field of food chemistry, food ingredients, food analysis, food safety, food processing, chemical toxicology, disease prevention and health promotion.

About the authors

Dr. Shuo Wang is a professor at Nankai University, Tianjin, China.

Buy this book

eBook $89.00
price for USA in USD (gross)
  • The eBook version of this title will be available soon
  • Due: October 11, 2019
  • ISBN 978-981-13-8118-8
  • Digitally watermarked, DRM-free
  • Included format:
  • ebooks can be used on all reading devices
Hardcover $159.99
price for USA in USD
  • Customers within the U.S. and Canada please contact Customer Service at +1-800-777-4643, Latin America please contact us at +1-212-460-1500 (24 hours a day, 7 days a week).
  • Due: September 13, 2019
  • ISBN 978-981-13-8117-1
  • Free shipping for individuals worldwide
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Bibliographic Information

Bibliographic Information
Book Title
Chemical Hazards in Thermally-Processed Foods
Editors
  • Shuo Wang
Copyright
2019
Publisher
Springer Singapore
Copyright Holder
Springer Nature Singapore Pte Ltd.
eBook ISBN
978-981-13-8118-8
DOI
10.1007/978-981-13-8118-8
Hardcover ISBN
978-981-13-8117-1
Edition Number
1
Number of Pages
X, 190
Number of Illustrations
49 b/w illustrations, 2 illustrations in colour
Topics