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Acrylamide and Other Hazardous Compounds in Heat-Treated Foods
Language: en
Pages: 0
Authors: K Skog
Categories: Technology & Engineering
Type: BOOK - Published: 2006-10-30 - Publisher: Woodhead Publishing

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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 temperatu
Acrylamide and Other Hazardous Compounds in Heat-Treated Foods
Language: en
Pages: 536
Authors: K Skog
Categories: Technology & Engineering
Type: BOOK - Published: 2006-10-30 - Publisher: Woodhead Publishing

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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 temperatu
Acrylamide in Food
Language: en
Pages: 551
Authors: Vural Gokmen
Categories: Technology & Engineering
Type: BOOK - Published: 2015-07-31 - Publisher: Academic Press

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Acrylamide in Food: Analysis, Content and Potential Health Effects provides the recent analytical methodologies for acrylamide detection, up-to-date information
Process-Induced Food Toxicants
Language: en
Pages: 744
Authors: Richard H. Stadler
Categories: Technology & Engineering
Type: BOOK - Published: 2008-12-09 - Publisher: John Wiley & Sons

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Process-Induced Food Toxicants combines the analytical, health, and risk management issues relating to all of the currently known processing-induced toxins that
Chemical Contaminants and Residues in Food
Language: en
Pages: 604
Authors: D Schrenk
Categories: Technology & Engineering
Type: BOOK - Published: 2012-08-23 - Publisher: Elsevier

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Chemical contaminants are a major concern for the food industry. Chemical contaminants and residues in food provides an essential guide to the main chemical con