{"product_id":"process-induced-food-toxicants-isbn-9780470074756","title":"Process-Induced Food Toxicants","description":"Process-Induced Food Toxicants combines the analytical, health, and risk management issues relating to all of the currently known processing-induced toxins that may be present in common foods. It considers the different processing methods used in the manufacture of foods, including thermal treatment, drying, fermentation, preservation, fat processing, and high hydrostatic pressure processing, and the potential contaminants for each method. The book discusses the analysis, formation, mitigation, health risks, and risk management of each hazardous compound. Also discussed are new technologies and the impact of processing on nutrients and allergens. \u003cp\u003ePreface ix\u003c\/p\u003e \u003cp\u003eContributors xiii\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart I Specific Toxicants Related to Processing Technology 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Introduction to Food Process Toxicants 3\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eDavid R. Lineback and Richard H. Stadler\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Thermal Treatment 21\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e2.1 Acrylamide 23\u003cbr\u003e\u003ci\u003eCraig Mills, Donald S. Mottram, and Bronislaw L. Wedzicha\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.2 Acrolein 51\u003cbr\u003e\u003ci\u003eTakayuki Shibamoto\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.3 Heterocyclic Aromatic Amines 75\u003cbr\u003e\u003ci\u003eRobert J. Turesky\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.4 Hazards of Dietary Furan 117\u003cbr\u003e\u003ci\u003eP. Michael Bolger, Shirley S-H. Tao, and Michael Dinovi\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.5 Hydroxymethylfurfural (HMF) and Related Compounds 135\u003cbr\u003e\u003ci\u003eFrancisco J. Morales\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.6 Chloropropanols and Chloroesters 175\u003cbr\u003e\u003ci\u003eColin G. Hamlet and Peter A. Sadd\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.7 Maillard Reaction of Proteins and Advanced Glycation End Products (AGEs) in Food 215\u003cbr\u003e\u003ci\u003eThomas Henle\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.8 Polyaromatic Hydrocarbons 243\u003cbr\u003e\u003ci\u003eJong-Heum Park and Trevor M. Penning\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Fermentation 283\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e3.1 Ethyl Carbamate (Urethane) 285\u003cbr\u003e\u003ci\u003eColin G. Hamlet\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.2 Biogenic Amines 321\u003cbr\u003e\u003ci\u003eLivia Simon Sarkadi\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Preservation 363\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e4.1 \u003ci\u003eN\u003c\/i\u003e-Nitrosamines, Including \u003ci\u003eN\u003c\/i\u003e-Nitrosoaminoacids and Potential Further Nonvolatiles 365\u003cbr\u003e\u003ci\u003eMichael Habermeyer and Gerhard Eisenbrand\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.2 Food Irradiation 387\u003cbr\u003e\u003ci\u003eEileen M. Stewart\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.3 Benzene 413\u003cbr\u003e\u003ci\u003eAdam Becalski and Patricia Nyman\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 High-Pressure Processing 445\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eAlexander Mathys and Dietrich Knorr\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Alkali and\/or Acid Treatment 473\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e6.1 Dietary Signifi cance of Processing-Induced Lysinoalanine in Food 475\u003cbr\u003e\u003ci\u003eMendel Friedman\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.2 Dietary Signifi cance of Processing-Induced D-Amino Acids 509\u003cbr\u003e\u003ci\u003eMendel Friedman\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.3 Chloropropanols 539\u003cbr\u003e\u003ci\u003eJan Velíšek\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart II General Considerations 563\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Application of the HACCP Approach for the Management of Processing Contaminants 565\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eYasmine Motarjemi, Richard H. Stadler, Alfred Studer, and Valeria Damiano\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Emerging Food Technologies 621\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eFanbin Kong and R. Paul Singh\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Food Processing and Nutritional Aspects 645\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eJosef Burri, Constantin Bertoli, and Richard H. Stadler\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Risk Communication 679\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eDavid Schmidt and Danielle Schor\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Risk\/Risk and Risk\/Benefit Considerations 695\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eLeif Busk\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIndex 711\u003c\/p\u003e  \"Chapters contain ample tables and illustrations to supplement the text and include current original sources as references. This book is an excellent contemporary food toxicology reference.\" (\u003ci\u003eCHOICE\u003c\/i\u003e, August 2009)\u003cbr\u003e \u003cbr\u003e  \u003cp\u003e\u003cb\u003eRICHARD H. STADLER, P\u003csmall\u003eH\u003c\/small\u003eD,\u003c\/b\u003e is the head of the Quality Management Department at the Nestlé Product Technology Center in Orbe, Switzerland. \u003c\/p\u003e\u003cp\u003e\u003cb\u003eDAVID R. LINEBACK, P\u003csmall\u003eH\u003c\/small\u003eD,\u003c\/b\u003e is the Director (Retired) of the Joint Institute for Food Safety and Applied Nutrition (JIFSAN) at the University of Maryland.   \u003c\/p\u003e\u003cp\u003e\u003cb\u003eA COMPREHENSIVE LOOK AT ANALYTICAL, HEALTH, AND RISK MANAGEMENT ISSUES\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003ci\u003eProcess-Induced Food Toxicants\u003c\/i\u003e provides a much-needed single-source reference on food process toxicants that also answers important food safety questions. The text presents currently known toxicants, and includes a balanced view, given by renowned experts in industry, academia, and the regulatory field, of mitigation options, risk assessment, and risk management for these compounds. \u003c\/p\u003e\u003cp\u003eThe text begins by considering different processes used in the manufacture and processing of foods—including thermal treatment, drying, fermentation, preservation, and high hydrostatic pressure processing—and examines the risks of potential contaminant\/toxicant formation as they relate to each processing method. For each subject covered, the book offers a consistent approach featuring: \u003c\/p\u003e\u003cul\u003e \u003cli\u003eOccurrence in food\u003c\/li\u003e \u003cli\u003eMethods of analysis\u003c\/li\u003e \u003cli\u003eMechanisms of formation\u003c\/li\u003e \u003cli\u003eApproaches to mitigation\/reduction\u003c\/li\u003e \u003cli\u003eHuman exposure through the food supply\u003c\/li\u003e \u003cli\u003ePotential health risks\u003c\/li\u003e \u003cli\u003eRisk management\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e\u003ci\u003eProcess-Induced Food Toxicants\u003c\/i\u003e gives readers the latest information based on results from recent research, as well as new technological and methodological developments and how they bear on mitigation. These include both analytical methodologies and practical systems such as HACCP for managing food safety concerns. \u003ci\u003eProcess-Induced Food Toxicants\u003c\/i\u003e provides a wide range of students and professionals in food science, food technology, toxicology, public health, public policy, and other related disciplines with a unique, comprehensive, and invaluable resource.\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47989861318885,"sku":"NP9780470074756","price":214.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780470074756.jpg?v=1761785710","url":"https:\/\/k12savings.com\/es\/products\/process-induced-food-toxicants-isbn-9780470074756","provider":"K12savings","version":"1.0","type":"link"}