Process-Induced Food Toxicants Occurrence,

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.

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.

Preface	p. ix
Contributors	p. xiii
Specific Toxicants Related to Processing Technology	p. 1
Introduction to Food Process Toxicants	p. 3
Thermal Treatment	p. 21
Acrylamide	p. 23
Acrolein	p. 51
Heterocyclic Aromatic Amines	p. 75
Hazards of Dietary Furan	p. 117
Hydroxymethylfurfural (HMF) and Related Compounds	p. 135
Chloropropanols and Chloroesters	p. 175
Maillard Reaction of Proteins and Advanced Glycation End Products (AGEs) in Food	p. 215
Polyaromatic Hydrocarbons	p. 243
Fermentation	p. 283
Ethyl Carbamate (Urethane)	p. 285
Biogenic Amines	p. 321
Preservation	p. 363
N-Nitrosamines, Including N-Nitrosoaminoacids and Potential Further Nonvolatiles	p. 365
Food Irradiation	p. 387
Benzene	p. 413
High-Pressure Processing	p. 445
Alkali and/or Acid Treatment	p. 473
Dietary Significance of Processing-Induced Lysinoalanine in Food	p. 475
Dietary Significance of Processing-Induced D-Amino Acids	p. 509
Chloropropanols	p. 539
General Considerations	p. 563
Application of the HACCP Approach for the Management of Processing Contaminants	p. 565
Emerging Food Technologies	p. 621
Food Processing and Nutritional Aspects	p. 645
Risk Communication	p. 679
Risk/Risk and Risk/Benefit Considerations	p. 695
Index	p. 711
Table of Contents provided by Ingram. All Rights Reserved.

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Process-Induced Food Toxicants Occurrence, Formation, Mitigation, and Health Risks

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