Food Safety Chemistry: Toxicant Occurrence, Analysis and Mitigation, 1st Edition (Paperback) book cover

Food Safety Chemistry

Toxicant Occurrence, Analysis and Mitigation, 1st Edition

Edited by Liangli (Lucy) Yu, Shuo Wang, Bao-Guo Sun

CRC Press

344 pages | 3 Color Illus. | 57 B/W Illus.

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A comprehensive examination of the chemistry of food toxicants produced during processing, formulation, and storage of food, Food Safety Chemistry: Toxicant Occurrence, Analysis and Mitigation provides the information you need to develop practical approaches to control and reduce contaminant levels in food products and food ingredients, including cooking oils. It discusses each major food chemical contaminant, examining toxic effects and the biological mechanisms behind their toxicity.

The book supplies an understanding of the chemical and biochemical mechanisms involved in the formation of certain food contaminants through a systematic review of the appearances of these foodborne chemical toxins as well as the chemical and biochemical mechanisms involved in their formations during food processing and storage. It also details their absorption and distribution profiles and the factors influencing their levels in foods. It includes updated analytical techniques for food quality control, other research efforts on these chemicals, and their regulatory-related concerns and suggestions.

Edited by experts in the field, this guide includes a listing of commonly used analytical techniques in food safety and a summary of current research findings related to food chemical contaminants. The book’s updated information on potential adverse effects on human health and focus on analytical techniques for food safety analysis and quality control makes it a reference that will spend more time in your hands than on your bookshelf.

Table of Contents

Food Safety Chemistry: An Overview, Haiqiu Huang and Liangli (Lucy) Yu

Chemistry and Safety of Acrylamide, Yu Zhang and Xinyu Chen

Biological and Chemical Activities of Furan, Takayuki Shibamoto

Maillard Reaction Products II: Reactive Dicarbonyl Compounds and Advanced Glycation End Products, Yen-Chen Tung, Xi Shao, and Chi-Tang Ho

Chemistry and Safety of Maillard Reaction Products III: Heterocyclic Amines and Amino Acid Derivatives, Ka-Wing Cheng, Xin-Chen Zhang, and Ming-Fu Wang

Chemistry and Safety of 3-MCPD, Zi Teng and Qin Wang

3-MCPD Fatty Acid Esters: Chemistry, Safety, and Technological Approaches for Their Reductions, Ram Chandra Reddy Jala, Xiaowei Zhang, Haiqiu Huang, Boyan Gao, Liangli (Lucy) Yu, and Xuebing Xu

Trans Fatty Acids, Hongyan Li, Casimir C. Akoh, Jing Li, Huan Rao, and Zeyuan Deng

Application of Vibrational Spectroscopy, Portable Detectors, and Hyphenated Techniques to the Analysis of Heat-Induced Changes in Oil and Food Constituents, Magdi M. Mossoba, Didem Peren Aykas, and Luis Rodriguez-Saona

Chemistry and Safety of Mycotoxins in Food, Junping Wang, Gang Xie, and Shuo Wang

Chemicals and Safety of Chemical Contaminants in Seafood, Pierina Visciano

Chemical Contaminants in Meat Products, Yao Tang, Xihong Li, Bing Zhang, and Rong Tsao

Chemistry and Safety of Food Additives, Jing Wang and Baoguo Sun

Chemistry and Safety of Melamine and Its Analogs, Jeffrey C. Moore

Toxins in Foods of Plant Origin, Bing Zhang, Zeyuan Deng, Yao Tang, and Rong Tsao


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