Food Safety Chemistry: Toxicant Occurrence, Analysis and Mitigation.pdf
This edited book is a comprehensive guide to the chemistry of food toxicants produced during processing, formulation, and storage of food. Each major food chemical contaminant will be discussed for toxic effects and the biological mechanisms behind their toxicity. Their absorption and distribution profiles and the factors influencing their levels in foods will be discussed. In addition, a listing of commonly used analytical techniques in food safety chemistry will make the book useful for food scientists and nutritionists.
Food Safety Chemistry - An Overview Chemistry and Safety of Acrylamide Maillard Reaction Products 3-MCPD 3-MCPD Esters Trans Fat Chemical Contaminants Formed during Deep-Fat Frying Mycotoxins and Bacterial Food Poisoning Toxins Chemical Contaminants in Seafood Chemical Contaminants in Meat Products Safety of Food Additives Melamine Chromatographic and Mass Spectrometry Flow-Injection Fingerprinting Techniques in Food Safety and Security Advances in Detecting Milk Protein Adulteration