Process-Induced Food Toxicants

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.

• Preface ixContributors xiiiPart I Specific Toxicants Related to Processing Technology 11 Introduction to Food Process Toxicants 3David R. Lineback and Richard H. Stadler2 Thermal Treatment 212.1 Acrylamide 23Craig Mills, Donald S. Mottram, and Bronislaw L. Wedzicha2.2 Acrolein 51Takayuki Shibamoto2.3 Heterocyclic Aromatic Amines 75Robert J. Turesky2.4 Hazards of Dietary Furan 117P. Michael Bolger, Shirley S-H. Tao, and Michael Dinovi2.5 Hydroxymethylfurfural (HMF) and Related Compounds 135Francisco J. Morales2.6 Chloropropanols and Chloroesters 175Colin G. Hamlet and Peter A. Sadd2.7 Maillard Reaction of Proteins and Advanced Glycation End Products (AGEs) in Food 215Thomas Henle2.8 Polyaromatic Hydrocarbons 243Jong-Heum Park and Trevor M. Penning3 Fermentation 2833.1 Ethyl Carbamate (Urethane) 285Colin G. Hamlet3.2 Biogenic Amines 321Livia Simon Sarkadi4 Preservation 3634.1 N-Nitrosamines, Including N-Nitrosoaminoacids and Potential Further Nonvolatiles 365Michael Habermeyer and Gerhard Eisenbrand4.2 Food Irradiation 387Eileen M. Stewart4.3 Benzene 413Adam Becalski and Patricia Nyman5 High-Pressure Processing 445Alexander Mathys and Dietrich Knorr6 Alkali and/or Acid Treatment 4736.1 Dietary Signifi cance of Processing-Induced Lysinoalanine in Food 475Mendel Friedman6.2 Dietary Signifi cance of Processing-Induced D-Amino Acids 509Mendel Friedman6.3 Chloropropanols 539Jan VelíšekPart II General Considerations 5637 Application of the HACCP Approach for the Management of Processing Contaminants 565Yasmine Motarjemi, Richard H. Stadler, Alfred Studer, and Valeria Damiano8 Emerging Food Technologies 621Fanbin Kong and R. Paul Singh9 Food Processing and Nutritional Aspects 645Josef Burri, Constantin Bertoli, and Richard H. Stadler10 Risk Communication 679David Schmidt and Danielle Schor11 Risk/Risk and Risk/Benefit Considerations 695Leif BuskIndex 711

"Chapters contain ample tables and illustrations to supplement the text and include current original sources as references. This book is an excellent contemporary food toxicology reference." (CHOICE, August 2009)