- Vendor: Mia Karts
Process-Induced Food Toxicants: Occurrence, Formation, Mitigation, and Health Risks
Free U.S. shipping on all orders. Free international shipping on orders over $99
All orders are dispatched the next business day!
Competitive Pricing You Can Trust — Quality You Can Rely On.
ISBN: 0470074752
Author: Stadler, Richard H.
Condition: New
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.
Have a question?
Process-Induced Food Toxicants: Occurrence, Formation, Mitigation, and Health Risks