Methods for identification and measurement of existing and newly discovered contaminants are required, especially those that are cheap, simple and rapid, so that testing may be more frequent within the food supply chain. This book examines the formation of toxic compounds during the processing of food and strategies to mitigate their creation. Modification of process conditions can reduce the health risks posed by these compounds to consumers.
This new volume will update knowledge on current methods for mitigation of these process contaminants and is aimed at industrialists in food processing, academic researchers and graduate students studying food science and technology or food engineering.
| ISBN: | 9781782629221 |
| Publication date: | 1st November 2019 |
| Author: | Catherine S Birch, Graham A Bonwick |
| Publisher: | Royal Society of Chemistry an imprint of RSC |
| Format: | Hardback |
| Pagination: | 220 pages |
| Series: | Food Chemistry, Function and Analysis |
| Genres: |
Food and beverage technology Food security and supply Manufacturing industries Food chemistry |
Methods for identification and measurement of existing and newly discovered contaminants are required, especially those that are cheap, simple and rapid, so that testing may be more frequent within the food supply chain. This book examines the formation of toxic compounds during the processing of food and strategies to mitigate their creation.
Mitigating Contamination from Food Processing features in the following genres: Food and beverage technology, Food security and supply, Manufacturing industries, Food chemistry
Hardback. £134.10, down from the £149.00 cover price. Not Available.
Mitigating Contamination from Food Processing was written by Catherine S Birch, Graham A Bonwick and published by Royal Society of Chemistry an imprint of RSC
Mitigating Contamination from Food Processing has 220 pages
Yes it is part of Food Chemistry, Function and Analysis series
£134.10, reduced from £149.00. Not Available.