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Process-Induced Food Toxicants: Occurrence, Formation, Mitigation, and Health Risks
enlarge	Creators: Richard H. Stadler, David R. Lineback Publisher: Wiley Category: Book List Price: ~~$166.00~~ Buy New: $131.88 as of 5/22/2012 01:40 CDT details You Save: $34.12 (21%) In Stock New (1) Used (13) from $75.00 Seller: Amazon.com Sales Rank: 2,684,014 Media: Hardcover Edition: 1 Pages: 723 Number Of Items: 1 Shipping Weight (lbs): 2.5 Dimensions (in): 6.5 x 1.5 x 9.4 ISBN: 0470074752 Dewey Decimal Number: 615.954 EAN: 9780470074756 ASIN: 0470074752 Publication Date: January 6, 2009 Availability: Usually ships in 24 hours



Editorial Reviews: Product Description Process-Induced Food Toxicants combines the analytical, health, and risk management issues relating to all of the currently known processing-induced toxins that may be present in common foods. It considers the different processing methods used in the manufacture of foods, including thermal treatment, drying, fermentation, preservation, fat processing, and high hydrostatic pressure processing, and the potential contaminants for each method. The book discusses the analysis, formation, mitigation, health risks, and risk management of each hazardous compound. Also discussed are new technologies and the impact of processing on nutrients and allergens.