Mitigating contamination from food processing /
Methods for identification and measurement of existing and newly discovered contaminants are required, especially those that are cheap, simple and rapid, so that testing may be more frequent within the food supply chain. This book examines the formation of toxic compounds during the processing of fo...
| その他の著者: | , |
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| フォーマット: | Licensed eBooks |
| 言語: | 英語 |
| 出版事項: |
London :
Royal Society of Chemistry,
[2020]
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| シリーズ: | Food chemistry, function and analysis ;
no. 19. |
| オンライン･アクセス: | https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=2294687 |
| 要約: | Methods for identification and measurement of existing and newly discovered contaminants are required, especially those that are cheap, simple and rapid, so that testing may be more frequent within the food supply chain. This book examines the formation of toxic compounds during the processing of food and strategies to mitigate their creation. Modification of process conditions can reduce the health risks posed by these compounds to consumers. This new volume will update knowledge on current methods for mitigation of these process contaminants and is aimed at industrialists in food processing, academic researchers and graduate students studying food science and technology or food engineering |
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| 物理的記述: | 1 online resource (xiii, 225 pages) : illustrations |
| 書誌: | Includes bibliographical references and index |
| ISBN: | 9781788016438 1788016432 9781788019064 1788019067 9781782629221 178262922X |