Impact of Processing on Food Safety

Inbunden, Engelska, 1999

Del i serien Advances in Experimental Medicine and Biology

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Beskrivning

This volume represents a comprehensive overview of safety issues relating to food processing. It contains a discussion of food processing and its effects on nutritional quality, the formation of toxic compounds, and the destruction of detrimental contaminants. Topics also include the effects of processing on microbial safety and chemical safety of food.

Produktinformation

Utgivningsdatum:1999-04-30
Mått:178 x 254 x 18 mm
Vikt:708 g
Format:Inbunden
Språk:Engelska
Serie:Advances in Experimental Medicine and Biology
Antal sidor:270
Upplaga:1999
Förlag:Springer Science+Business Media
ISBN:9780306460517

Utforska kategorier

Innehållsförteckning

1. Consumer Perceptions and Concerns about Food Contaminants.- 2. Microorganisms and Microbial Toxins.- 3. Food Processing and Lipid Oxidation.- 4. Impact of Processing on Formation of Trans Fatty Acids.- 5. Impact of High-Temperature Food Processing on Fats and Oils.- 6. Cholesterol Oxidation Products: Their Occurrence and Detection in Our Foodstuffs.- 7. The Impact of Food Processing on the Nutritional Quality of Vitamins and Minerals.- 8. Impact of Processing on Food Allergens.- 9. Postharvest Changes in Glycoalkaloid Content of Potatoes.- 10. Lysinoalanine in Food and in Antimicrobial Proteins.- 11. Influence of Feeding Alkaline/Heat Processed Proteins on Growth and Protein and Mineral Status of Rats.- 12. Food Heating and the Formation of Heterocyclic Aromatic Amine and Polycyclic Aromatic Hydrocarbon Mutagens/Carcinogens.- 13. Effects of Processing on Heavy Metal Content of Foods.- 14. Polychlorinated Biphenyls, Polybrominated Biphenyls, and Dioxin Reduction during Processing/Cooking Food.- 15. The Effect of Processing on Veterinary Residues in Foods.- 16. Effect of Processing on Fusarium Mycotoxins.