Chemical Hazards in Thermally-Processed Foods free ebook download.

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Chemical Hazards in Thermally-Processed Foods free ebook download

Category:
Chemistry

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Catalogue

Author(s):	Shuo Wang

Date:	2019	Format:	PDF,EPUB	Language:	English	ISBN/ASIN:	9811381178
Pages:	1	OCR:		Quality:		ISBN13:
Uploader:	eternal	Upload Date:	10/12/2019 9:08:08 PM

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This book summarizes the types, contents, analytical methods, formation mechanisms and control strategies for hazardous substances produced during the 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 content chiefly focuses on how these hazardous substances are formed during thermal processing and what can be done to mitigate or eliminate them in food products (e.g. those prepared at higher temperatures by baking, frying or roasting).

The major objective of this book is to provide a timely and informative guide for researchers and graduate students in the fields of food chemistry, food ingredients, food analysis, food safety, food processing, chemical toxicology, disease prevention and health promotion.
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	Title	Link	Password	Size (MB)	Thank to	Inform Admin
2606148	Book	http://tezfiles.com/file/a17cdc10e740b...		11.60	eternal

Tags: Chemical Foods Hazards

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