TY  - GEN
T1  - Mitigating contamination from food processing
T2  - Food chemistry, function and analysis ;
A2  - Birch, Catherine S.
A2  - Bonwick, Graham A.
LA  - English
PP  - London
PB  - Royal Society of Chemistry
YR  - 2020
UL  - https://ebooks.jgu.edu.in/Record/ebsco_acadsubs_on1127567615
AB  - 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
OP  - 225
CN  - TP373.5 .M58 2020eb
SN  - 9781788016438
SN  - 1788016432
SN  - 9781788019064
SN  - 1788019067
SN  - 9781782629221
SN  - 178262922X
KW  - Food industry and trade : Safety measures.
KW  - Food contamination : Prevention.
KW  - Food contamination : Prevention
KW  - Food industry and trade : Safety measures
ER  -