Mitigating Contamination from Food Processing
Book Details
Format
Hardback or Cased Book
Book Series
Food Chemistry, Function and Analysis
ISBN-10
178262922X
ISBN-13
9781782629221
Publisher
Royal Society of Chemistry
Imprint
Royal Society of Chemistry
Country of Manufacture
GB
Country of Publication
GB
Publication Date
Nov 1st, 2019
Print length
225 Pages
Weight
514 grams
Dimensions
16.20 x 24.00 x 2.00 cms
Ksh 26,800.00
Publisher Out of Stock
0 in stock
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Quality
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Aimed at industrialists, academic researchers and postgraduate students, this book examines the formation of toxic compounds during the processing of food and strategies to mitigate their creation.
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.
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