Hidden Bibliographic Details
| Other authors / contributors: | Birch, Catherine S., editor.
Bonwick, Graham A., editor.
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| ISBN: | 9781788016438
1788016432
9781788019064
1788019067
9781782629221
178262922X
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| Notes: | Includes bibliographical references and index
Print version record
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| Summary: | 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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| Other form: | Print version: MITIGATING CONTAMINATION FROM FOOD PROCESSING. [Place of publication not identified] : ROYAL SOC OF CHEMISTRY, 2019 178262922X
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