Chemical Hazards in Thermally-Processed Foods

  • Shuo Wang

Table of contents

  1. Front Matter
    Pages i-v
  2. Jie Zheng, Juanying Ou, Shiyi Ou
    Pages 19-46
  3. Yuan Yuan, Fang Chen
    Pages 47-85
  4. Burçe Ataç Mogol, Vural Gökmen
    Pages 87-105
  5. Halise Gül Akıllıoğlu, Vural Gökmen
    Pages 121-151
  6. Lijuan Du, Guoren Huang, Puyu Yang, Zhongfei Zhang, Lu Yu, Yaqiong Zhang et al.
    Pages 153-195
  7. Shujun Wang, Yuan Zhuang
    Pages 197-199

About this book


This book summarizes the types, contents, analytical methods, formation mechanisms and control strategies for hazardous substances produced during the thermal processing of foods. In each chapter, hazardous substances such as dicarbonyl compounds, acrylamide, furan, heterocyclic amines, trans-fatty acids, and advanced glycation end products (AGEs) are covered and discussed in terms of analytical methods, formation mechanisms and mitigation strategies.

The content chiefly focuses on how these hazardous substances are formed during thermal processing and what can be done to mitigate or eliminate them in food products (e.g. those prepared at higher temperatures by baking, frying or roasting).

The major objective of this book is to provide a timely and informative guide for researchers and graduate students in the fields of food chemistry, food ingredients, food analysis, food safety, food processing, chemical toxicology, disease prevention and health promotion.


Analysis technique Chemical hazards Formation mechanism Mitigation strategy Thermal processing

Editors and affiliations

  • Shuo Wang
    • 1
  1. 1.Tianjin key Laboratory of Food Science and Health, School of MedicineNankai UniversityTianjinChina

Bibliographic information

Industry Sectors
Chemical Manufacturing
Health & Hospitals
Consumer Packaged Goods