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

Oversized hardcover, xv + 723 pages, NOT ex-library. Fine interior, clean and bright with unmarked text, free of inscriptions and stamps; firmly bound. Gentle external creases to lower spine. Issued without a dust jacket. Weight 1140g. -- A comprehensive look at analytical, health, and risk management issues, the book 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 management. The book 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. The book 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. -- Contents: I. Specific Toxicants Related to Processing Technology: 1 Introduction to Food Process Toxicants [History & Role of Food Processing; General Approaches to Food Processing; Concerns about Food Safety during Food Processing; Food-Borne Processing Toxicants: Setting Priorities; Issues of Process Toxicants Present in Small Amounts in Foods; Outlook]; 2 Thermal Treatment [Acrylamide; Acrolein; Heterocyclic Aromatic Amines; Hazards of Dietary Furan; Hydroxymethylfurfural HMF & Related Compounds; Chloropropanols & Chloroesters; Maillard Reaction of Proteins & Advanced Glycation End Products AGEs in Food; Polyaromatic Hydrocarbons]; 3 Fermentation [Ethyl Carbamate (Urethane); Biogenic Amines]; 4 Preservation [N-Nitrosamines, Including N-Nitrosoaminoacids & Potential Further Nonvolatiles; Food Irradiation; Benzene]; 5 High-Pressure Processing [Introduction; HPP; Chemical & Matrix Effects; Microbial Effects; Allergenic Potential; Conclusion; Annex]; 6 Alkali and/or Acid Treatment [Dietary Significance of Processing-Induced Lysinoalanine in Food & D-Amino Acids; Chloropropanols]; II. General Considerations: 7 Application of HACCP for the Management of Processing Contaminants [Introduction; Processing Contaminants: Risks & Control Measures; HACCP: Backbone of Food Safety Assurance; Application of HACCP to Processing Contaminants; A Case Study on the Application of the HACCP Approach for the Management of Processing Contaminants: Extruded Cereal Snack; Conclusions]; 8 Emerging Food Technologies [Introduction; Pulsed Electric Fields; Pulsed UV Light; Ultrasound; Microwave & Radio-Frequency Processing; Ohmic Heating; Infrared Heating]; 9 Food Processing & Nutritional Aspects [Introduction; Food Processing & Major Benefits; Conclusions & Future Research Needs]; 10 Risk Communication [Introduction; Attitudes about Food-Related Risks; Ranking Risks: Placing Risks in Context; Effective Communication Techniques: Examples; Challenges & Barriers; Future Prospects]; 11 Risk/Risk & Risk/Benefit Considerations [Introduction; Mitigation & Potential Risk of Other Possible Food Safety-Related Issues; Research Needs; Challenges & Future Prospects]; Index.…