Academic Press Inc

Carryover Toxins in Processed Foods: Toxicity, Detection and Mitigation

Name: Carryover Toxins in Processed Foods: Toxicity, Detection and Mitigation
Brand: Academic Press Inc
SKU: c9f8ab0de8ae7c4bba7b3146ce988c22

1/1

Prijzen vanaf

135,00

Gesponsorde links

	135,00	Naar shop
	149,79	Naar shop
	149,79	Naar shop
VERGELIJK ALLE AANBIEDERS (3)

Beschrijving

Bol 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.

Lees meer

Vergelijk aanbieders (3)

Gesponsorde links · Sommige shops betalen ons een vergoeding

Sorteren op:

€ 135,00 Gratis verzending

€ 149,79 Gratis verzending

Beschrijving (1)

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.

Lees meer