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Mitigating Contamination from Food Processing -

Mitigating Contamination from Food Processing

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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.

Product code: 9781782629221

ISBN 9781782629221
Dimensions (HxWxD in mm) H234xW156
Series Food Chemistry, Function and Analysis
No. Of Pages 225
Publisher Royal Society of Chemistry
Aimed at industrialists, academic researchers and postgraduate students, this book examines the formation of toxic compounds during the processing of food and strategies to mitigate their creation.