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Acrylamide and other hazardous compounds in heat-treated foods (Woodhead Publishing Series in Food Science, Technology and Nutrition) 19.0%OFF

Acrylamide and other hazardous compounds in heat-treated foods (Woodhead Publishing Series in Food Science, Technology and Nutrition)

by Kerstin Skog and Jan Alexander

  • ISBN

    :  

    9781845690113

  • Publisher

    :  

    Woodhead Publishing

  • Subject

    :  

    Agriculture & Farming, Family & Health, Industry & Industrial Studies

  • Binding

    :  

    HARDCOVER

  • Pages

    :  

    536

  • Year

    :  

    2006

₹

24737.0

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₹

20036.0

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  • Description

    Although the aim of cooking foods is to make them more appetizing and microbiologically safe, it is now known that cooking and food processing at high temperatures generates various kinds of toxic substances, such as heterocyclic amines and acrylamide, via the Maillard reaction. Therefore, assessing the risks posed to consumers is a priority for the food industry. the mechanisms of formation of hazardous compounds during heat treatment, the analysis of hazardous compounds, methods to assess the risks they pose and novel methods to minimize their formation in food products.

  • Author Biography

    Kerstin Skogis Senior Lecturer in Applied Nutrition and Professor in Food Chemistry at Lund University, Sweden.Jan Alexander is Director of the Department for Food Toxicology at the Norwegian Institute of Public Health and Professor in Environmental Medicine and Food Toxicology at the Norwegian University of Science and Technology, Norway.

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