Mitigating Contamination from Food Processing (Hardcover)

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.

General

Imprint:	Royal Society of Chemistry
Country of origin:	United Kingdom
Series:	Food Chemistry, Function and Analysis, Volume 19
Release date:	November 2019
First published:	2020
Editors:	Catherine S Birch • Graham A Bonwick
Dimensions:	234 x 156 x 20mm (L x W x T)
Format:	Hardcover - Unsewn / adhesive bound
Pages:	225
ISBN-13:	978-1-78262-922-1
Categories:	Books > Earth & environment > The environment > Management of land & natural resources Books > Business & Economics > Industry & industrial studies > Manufacturing industries > Food manufacturing & related industries > General Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	1-78262-922-X
Barcode:	9781782629221

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