Call Boomerang Books 1300 36 33 32

Description - Process-Induced Food Toxicants by Richard H. Stadler

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.

Buy Process-Induced Food Toxicants by Richard H. Stadler from Australia's Online Independent Bookstore, Boomerang Books.

Book Details

ISBN: 9780470074756
ISBN-10: 0470074752
Format: Hardback
(234mm x 162mm x 39mm)
Pages: 724
Imprint: Wiley-Blackwell
Publisher: John Wiley and Sons Ltd
Publish Date: 19-Dec-2008
Country of Publication: United States

Book Reviews - Process-Induced Food Toxicants by Richard H. Stadler

» Have you read this book? We'd like to know what you think about it - write a review about Process-Induced Food Toxicants book by Richard H. Stadler and you'll earn 50c in Boomerang Bucks loyalty dollars (you must be a Boomerang Books Account Holder - it's free to sign up and there are great benefits!)

Write Review

Author Biography - Richard H. Stadler

Richard H. Stadler, PhD, is the head of the Quality Management Department at the Nestle 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.