Process-Induced Food Toxicants by Stadler, Richard H.

Process-Induced Food Toxicants (Hardcover) (ISBN-13: 9780470074756)

Vendor: Richard H. Stadler
Product type: Books
Format: Hardcover
$214.95
$214.95
$214.95
Subtotal: $214.95
Process-Induced Food Toxicants by Stadler, Richard H.

Process-Induced Food Toxicants

$214.95
Process-Induced Food Toxicants by Stadler, Richard H.

Process-Induced Food Toxicants

$214.95
Format: Hardcover
Description
Description
x
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.

Author: Richard H. Stadler
ISBN-10: 0470074752
ISBN-13: 9780470074756
Publisher: Wiley
Language: English
Published: 01/27/2009
Pages: 752
Format: Hardcover
Weight: 2.45lbs
Size: 9.57h x 6.37w x 1.51d

Review Citation(s):
Choice 08/01/2009
Scitech Book News 06/01/2009 pg. 80
By Richard H. Stadler
By Richard H. Stadler
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RICHARD H. STADLER, PHD, is the head of the Quality Management Department at the Nestlé Product Technology Center in Orbe, Switzerland.

DAVID R. LINEBACK, PHD, is the Director (Retired) of the Joint Institute for Food Safety and Applied Nutrition (JIFSAN) at the University of Maryland.

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