1st Edition

Food Safety Chemistry Toxicant Occurrence, Analysis and Mitigation

Edited By Liangli (Lucy) Yu, Shuo Wang, Bao-Guo Sun Copyright 2015
    344 Pages 3 Color & 57 B/W Illustrations
    by CRC Press

    344 Pages 3 Color & 57 B/W Illustrations
    by CRC Press

    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.

    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
    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


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