Carryover Toxins in Processed Foods

Toxicity, Detection and Mitigation

Häftad, Engelska, 2027

1 929 kr

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Carryover Toxins in Processed Foods: Toxicity, Detection and Mitigation discusses the chemicals that form during various processing methods such as thermal, fermentation, and irradiation and how to mitigate risks to human health. From novel detection methods to innovative processing techniques, this book defines the chemistry and concepts of carryover toxins, from their classification, toxicity, and production to precursor, reaction, and environmental conditions. Sections also provide information on quality assurance and regulatory aspects and explain analysis methods to determine carryover toxins in food products. Toxicity, occurrence, and sensorial impact for heavy metals, genetically modified organisms, nanomaterials and some seasonings are also discussed.

Presents the carry-over toxins that form in food products during processing
Summarizes carry-over toxins created via food additives and packaging
Overviews the carry-over toxins developed during the storage time in food products
Discusses the analysis methods to detect and identify carry-over toxins

Produktinformation

Utgivningsdatum2027-02-01
Mått152 x 229 x undefined mm
FormatHäftad
SpråkEngelska
Antal sidor250
FörlagElsevier Science
ISBN9780443247729

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Amir M. Mortazavian is Professor of Dairy Science and Technology in Shahid Beheshti University of Medical Sciences where he researches the development of probiotics and prebiotics dairy foods, with the application of technologies, such as microencapsulation. Elham Khanniri graduated from Shahid Beheshti University of Medical Sciences, Iran (BSc, MSc and PhD of Food Technology) and is an assistant professor at the National Nutrition and Food Technology Research Institute in Iran. She has published several book chapters and international papers indexed in Scopus and ISI Web of Science. Her professions and interests are focused on functional foods, bioactive compounds in food, dairy science and food detoxification.

Section 1. COTs in food products: classification, toxicity, production (precursor, reaction, environmental conditions), mitigation and sensorial impact1. COTs produced/leaked during processing (process-induced)2. COTs Added via food additives or some food ingredients3. COTs Added via packaging4. COTs produced or developed during the storage time (after distribution until the retail sale and Section 2. Quality assurance and regulatory aspects for reduction of COTs 5. HACCP approach and risk assessment for COTs in processed foods6. Regulatory limits for COTs in different food productsSection 3. Determination of COTs in food products 7. Determination of chemical COTs8. Determination of microbial COTs/bio-COTs (bacterial toxins or mycotoxins) (endotoxins or exotoxins)