BookShuo Wang, editor.
Summary: This book summarizes the types, contents, analytical methods, formation mechanisms and control strategies for hazardous substances produced during the thermal processing of foods. In each chapter, hazardous substances such as dicarbonyl compounds, acrylamide, furan, heterocyclic amines, trans-fatty acids, and advanced glycation end products (AGEs) are covered and discussed in terms of analytical methods, formation mechanisms and mitigation strategies. The content chiefly focuses on how these hazardous substances are formed during thermal processing and what can be done to mitigate or eliminate them in food products (e.g. those prepared at higher temperatures by baking, frying or roasting). The major objective of this book is to provide a timely and informative guide for researchers and graduate students in the fields of food chemistry, food ingredients, food analysis, food safety, food processing, chemical toxicology, disease prevention and health promotion.
Contents:
Intro; Contents;
Chapter 1: Brief Introduction of Food Processing Methods and Chemical Hazards Formed during Thermal Processing; 1.1 Introduction; 1.2 Thermal Processing Methods; 1.2.1 Dry-Heating Methods; 1.2.1.1 Broiling; 1.2.1.2 Grilling; 1.2.1.3 Roasting and Baking; 1.2.1.4 Sautéing; 1.2.1.5 Deep-Fat Frying; 1.2.1.6 Pan-Frying; 1.2.2 Moist-Heating Methods; 1.2.2.1 Poaching; 1.2.2.2 Simmering; 1.2.2.3 Boiling; 1.2.2.4 Steaming; 1.2.2.5 Pasteurization and Sterilization; 1.2.2.6 Braising and Stewing; 1.2.3 Application of Thermal Processing; 1.2.3.1 Meat Products; 1.2.3.2 Fish Products 3.3.1.3 MSPD Methods3.3.1.4 Derivatization Methods; 3.3.1.5 QuEChERS Methods; 3.3.2 Instrument Analysis; 3.3.2.1 HPLC Technology; 3.3.2.2 GC Technology; 3.3.2.3 Capillary Electrophoresis (CE) Technology; 3.3.3 Rapid Detection Technologies; 3.3.3.1 Elisa Methods; 3.3.3.2 Sensor Methods; 3.3.3.3 Nondestructive Methods; 3.4 Inhibition Methods of AA Formation in Foods; 3.4.1 Reducing the AA Formation Precursors in Food Systems; 3.4.2 Optimizing the Processing Technologies; 3.4.2.1 Controlling the Processing Temperature and Time; 3.4.2.2 Adjusting the pH Values