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Informationen zum Autor RICHARD H. STADLER, PHD, is the head of the Quality Management Department at the Nestlé Product Technology Center in Orbe, Switzerland. DAVID R. LINEBACK, PHD, is the Director (Retired) of the Joint Institute for Food Safety and Applied Nutrition (JIFSAN) at the University of Maryland. Klappentext A comprehensive look at analytical, health, and risk management issuesProcess-Induced Food Toxicants 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.The 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:* Occurrence in food* Methods of analysis* Mechanisms of formation* Approaches to mitigation/reduction* Human exposure through the food supply* Potential health risks* Risk managementProcess-Induced Food Toxicants 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. Process-Induced Food Toxicants 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. Zusammenfassung 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. Inhaltsverzeichnis Preface ix Contributors xiii Part I Specific Toxicants Related to Processing Technology 1 1 Introduction to Food Process Toxicants 3 David R. Lineback and Richard H. Stadler 2 Thermal Treatment 21 2.1 Acrylamide 23 Craig Mills, Donald S. Mottram, and Bronislaw L. Wedzicha 2.2 Acrolein 51 Takayuki Shibamoto 2.3 Heterocyclic Aromatic Amines 75 Robert J. Turesky 2.4 Hazards of Dietary Furan 117 P. Michael Bolger, Shirley S-H. Tao, and Michael Dinovi 2.5 Hydroxymethylfurfural (HMF) and Related Compounds 135 Francisco J. Morales 2.6 Chloropropanols and Chloroesters 175 Colin G. Hamlet and Peter A. Sadd 2.7 Maillard Reaction of Proteins and Advanced Glycation End Products (AGEs) in Food 215 Thomas Henle 2.8 Polyaromatic Hydrocarbons 243 Jong-Heum Park and Trevor M. Penning 3 Fermentation 283 3.1 Ethyl Carbamate (Urethane) 285 Colin G. Hamlet 3.2 Biogenic Amines 321 Livia Simon Sarkadi 4 Preservation 363 4.1 N -Nitrosamines, Including N -Nitrosoaminoacids and Potential Further Nonvolatiles 365 Michael Habermeyer and Gerhard Eisenbrand 4.2 Food Irradiation 387 Eileen M. Stewart 4.3 Benzene 413 Adam Becalski and Patricia Nyman 5 High-Pressure Processing 445 Alexander Mathys and Dietrich Knorr 6 Alkali and/or Acid Treatment 473 6.1 Dietary Signifi cance of Processing-Induced Lysinoalanine in Food 475 Mendel Friedman 6.2 Dietary Signifi cance of Processing-Induced D-Amino Acid...
