Chemical Hazards in Thermally-Processed Foods by Shuo Wang
English | PDF,EPUB | 2019 | 198 Pages | ISBN : 9811381178 | 11.6 MB
This book summarizes the types, contents, analytical methods, formation mechanisms and control strategies for hazardous substances produced during the thermal processing of foods. In each chapter, hazardous substances such as dicarbonyl compounds, acrylamide, furan, heterocyclic amines, trans-fatty acids, and advanced glycation end products (AGEs) are covered and discussed in terms of analytical methods, formation mechanisms and mitigation strategies.
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