减轻食品加工过程中的污染

English | 2019 | pages: 237 | ISBN: 178262922X | PDF | 4,8 mb

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.

英文| 2019 |页数：237 |国际标准图书编号：178262922X | PDF | 4.8 mb 需要识别和测量现有和新发现的污染物的方法，特别是那些便宜、简单和快速的方法，以便在食品供应链中更频繁地进行检测。本书探讨了食品加工过程中有毒化合物的形成以及减轻其产生的策略。改变工艺条件可以降低这些化合物对消费者造成的健康风险。这本新书将更新目前缓解这些过程污染物的方法的知识，面向食品加工行业的实业家、学术研究人员和学习食品科学技术或食品工程的研究生。

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