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Mitigating Contamination from Food Processing [Hardback]

Edited by (AgriFoodX Limited, UK), Edited by (AgriFoodX Limited, UK)
  • Formāts: Hardback, 239 pages, height x width: 234x156 mm, weight: 515 g, No
  • Sērija : Food Chemistry, Function and Analysis Volume 19
  • Izdošanas datums: 01-Nov-2019
  • Izdevniecība: Royal Society of Chemistry
  • ISBN-10: 178262922X
  • ISBN-13: 9781782629221
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Mitigating Contamination from Food ProcessingPalielināt
  • Formāts: Hardback, 239 pages, height x width: 234x156 mm, weight: 515 g, No
  • Sērija : Food Chemistry, Function and Analysis Volume 19
  • Izdošanas datums: 01-Nov-2019
  • Izdevniecība: Royal Society of Chemistry
  • ISBN-10: 178262922X
  • ISBN-13: 9781782629221
Citas grāmatas par šo tēmu:
Permanent link: https://www.kriso.lv/db/9781782629221.html
Keywords:

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.

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. It is also important to identify opportunities to prevent or minimise the formation of contaminants during various types of food processing, especially those recently introduced or proposed for use by the food and drink industries. This book captures recent developments in understanding the formation and occurrence of contaminants in a range of food materials, as well as advances in detection methods. It is aimed at graduate students studying Food Science and Technology or Food Engineering and food science professionals especially those working in food processing or analysis.

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. It is also important to identify opportunities to prevent or minimise the formation of contaminants during various types of food processing, especially those recently introduced or proposed for use by the food and drink industries. This book captures recent developments in understanding the formation and occurrence of contaminants in a range of food materials, as well as advances in detection methods. It is aimed at graduate students studying Food Science and Technology or Food Engineering and food science professionals especially those working in food processing or analysis.

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.
Chapter 1 European Regulation of Process Contaminants in Food
1(16)
Graham A. Bonwick
Catherine S. Birch
1.1 Background
1(2)
1.2 Acrylamide
3(1)
1.3 3-Monochloropropanediol (3-MCPD), 2-MCPD and Their Esters, and Glycidyl Fatty Acid Esters (GEs)
4(1)
1.4 MCPD
5(1)
1.5 MCPD Esters
6(1)
1.6 Glycidyl Esters (GEs)
6(1)
1.7 Furan and Methylfurans
7(1)
1.8 Polycyclic Aromatic Hydrocarbons
8(1)
1.9 Ethyl Carbamate
9(1)
1.10 Heterocyclic Amines
9(1)
1.11 5-Hydroxymethylfurfuryl
10(1)
1.12 Additional Food Processing-based Risks
11(1)
1.13 Conclusions
12(5)
EU Regulations
12(2)
References
14(3)
Chapter 2 Formation, Analysis, Occurrence and Mitigation of Acrylamide Content in Foods
17(28)
P. Simko
L. Kolarii
2.1 Introduction
17(2)
2.2 Formation of AA in Foods
19(1)
2.3 Chemistry of AA Formation
20(2)
2.3.1 Chemical Characteristics of AA
20(1)
2.3.2 Reaction Schemes of AA Formation
20(2)
2.3.3 Toxicity of AA
22(1)
2.4 Legislative Aspects of AA Contained in Foods
22(1)
2.5 Analysis of AA
23(9)
2.5.1 Sample Preparation
24(2)
2.5.2 HPLC
26(1)
2.5.3 Gc
27(2)
2.5.4 Rapid Detection Methods
29(3)
2.6 Occurrence of AA in Foods
32(2)
2.7 Mitigation of AA Content in Foods
34(6)
2.7.1 Production of Raw Material with Decreased Content of Precursors
35(2)
2.7.2 Elimination of Precursors During Technological Treatments
37(1)
2.7.3 Elimination of AA by Stimulation of Its Polymerisation Reactions
38(2)
2.8 Conclusion
40(5)
Acknowledgements
41(1)
References
41(4)
Chapter 3 Risk/Benefits Evaluation of Acrylamide Mitigation Initiatives in Cereal Products
45(30)
Marta Mesias
Cristina Delgado-Andrade
Francisco J. Morales
3.1 Food Contaminants: Acrylamide
45(2)
3.2 Precursors of Acrylamide in Cereals
47(2)
3.3 Occurrence, Exposure and Regulation
49(4)
3.4 Mitigation: Organoleptic and Nutritional Consequences
53(14)
3.4.1 Agronomical Factors
53(2)
3.4.2 Recipe and Product Design
55(10)
3.4.3 Processing
65(2)
3.4.4 Final Preparation
67(1)
3.5 Additional Considerations and Future Trends
67(8)
References
69(6)
Chapter 4 2- and 3-Monochloropropanediol (MCPD) Esters and Glycidyl Esters: Methods of Analysis, Occurrence, and Mitigation in Refined Oils, Infant Formula, and Other Processed Foods
75(33)
Jessica K. Beekman
Michael Granvogl
Shaun MacMahon
4.1 Introduction
75(4)
4.2 Toxicology
79(1)
4.3 Mitigation
80(3)
4.4 Methods of Analysis -- Vegetable Oils
83(6)
4.4.1 Indirect Methods
84(2)
4.4.2 Direct Methods
86(1)
4.4.3 Methodology Developed at the U.S. FDA -- Vegetable Oils
86(3)
4.5 Methods of Analysis -- Extension to Complex Food Matrices
89(5)
4.5.1 Methodology Developed at the U.S. FDA
91(3)
4.6 Occurrence of MCPD and Glycidyl Esters Using U.S. FDA Methodology
94(6)
4.6.1 Occurrence Data -- Vegetable Oils and Fats
94(2)
4.6.2 Occurrence Data -- Infant Formula
96(3)
4.6.3 Occurrence Data -- Other Complex Foods
99(1)
4.7 Conclusions and Future Perspectives
100(8)
References
102(6)
Chapter 5 Strategies to Mitigate MCPD and Glycidyl Esters in Refined Oils and Foods
108(20)
Willian Cruzeiro Silva
Roseli Aparecida Ferrari
Eduardo Vicente
Klicia Araujo Sampaio
Adriana Pavesi Arisseto
5.1 Introduction
108(2)
5.1.1 Chemical and Physical Properties
109(1)
5.2 Toxicological Aspects
110(2)
5.3 Formation Conditions and Mechanisms
112(2)
5.4 Occurrence in Oils, Fats and Foods
114(4)
5.5 Mitigation Strategies
118(4)
5.5.1 Removal of Precursors
119(1)
5.5.2 Modification of Processing Parameters
120(1)
5.5.3 Addition of Refining Aids
121(1)
5.5.4 Removal of the Contaminants from the Refined Oil
121(1)
5.5.5 Reducing Contamination from the Oil to the Food
122(1)
5.6 Analytical Methods
122(1)
5.7 Regulatory Aspects
123(1)
5.8 Conclusion
123(5)
Acknowledgements
124(1)
References
124(4)
Chapter 6 Polycyclic Aromatic Hydrocarbons in Processed Food: Scientific Challenges and Research Recommendations
128(24)
Lochan Singh
Tripti Agarwal
6.1 Introduction
128(1)
6.2 General Concerns on PAH Toxicity
129(2)
6.3 Processed Food: A Challenge
131(2)
6.4 Analytical Challenges
133(5)
6.4.1 Extraction
133(1)
6.4.2 Clean-up
134(1)
6.4.3 Analysis
135(1)
6.4.4 Less Explored Techniques
136(2)
6.4.5 Other Challenges
138(1)
6.5 Challenges in Assessing Health Risk Using PAH Data
138(2)
6.5.1 Concerns Regarding the Reported PAH Data
138(1)
6.5.2 Lack of Consumption Data
139(1)
6.5.3 Approach of Risk Assessment
140(1)
6.6 Research Gaps
140(5)
6.6.1 Status of Research Studies
140(1)
6.6.2 Mechanism for PAH Formation in Processed Food
141(1)
6.6.3 Types of PAHs Analyzed
141(1)
6.6.4 Diagnostic Ratios
142(1)
6.6.5 Lack of Information About Processing
142(1)
6.6.6 Fate of By-products and Mitigation Strategies
143(1)
6.6.7 Regulatory and Legislative Gaps
144(1)
6.7 Research Recommendations
145(7)
6.7.1 Standardization of Food Products and Processes
145(1)
6.7.2 Studying Hidden Influential Factors
145(1)
6.7.3 Designing Cooking Equipment/Tools
145(1)
6.7.4 Development of Mathematical Models
146(1)
6.7.5 Developing Initial Screening and Rapid Detection Tools for Samples
146(1)
6.7.6 Analyzing Risk-Benefit and Continuous Scenario-Based Monitoring
146(1)
Acknowledgement
147(1)
References
147(5)
Chapter 7 3-MCPD and Glycidyl Esters in Palm Oil
152(39)
Biow Ing Sim
Yu Hua Wong
Chin Ping Tan
7.1 Introduction
152(2)
7.2 Palm Oil and Its Physicochemical Properties
154(1)
7.3 3-Chloro-propane-l,2-diol (3-MCPD) Esters
155(2)
7.3.1 Physical and Chemical Properties
155(1)
7.3.2 Formation Mechanisms
155(2)
7.4 Glycidyl Esters
157(2)
7.4.1 Physical and Chemical Properties
157(1)
7.4.2 Formation Mechanisms
157(2)
7.5 Overview of the Refining of Crude Palm Oil
159(2)
7.5.1 Palm Oil Refining
159(1)
7.5.2 Physical Refining
160(1)
7.5.3 Pretreatment (Degumming and Bleaching)
160(1)
7.5.4 Deodorization
161(1)
7.6 Analytical Methods for 3-MCPD and Glycidyl Esters
161(6)
7.6.1 Indirect Methods
163(4)
7.6.2 Direct Method
167(1)
7.6.3 Alternative Method
167(1)
7.7 Factors Affecting 3-MCPD and Glycidyl Esters Formation in Edible Oil
167(10)
7.8 Recent Mitigation Strategies of 3-MCPD and Glycidyl Esters in Palm Oil
177(8)
7.8.1 Refining Processes
177(4)
7.8.2 Fat Modification and Storage
181(1)
7.8.3 Deep-fat Frying
182(3)
7.9 Conclusion
185(6)
References
186(5)
Chapter 8 Advanced Glycation Endproducts (AGEs) in Food: Health Implications and Mitigation Strategies
191(30)
Catherine S. Birch
Graham A. Bonwick
8.1 Introduction
191(3)
8.2 Synthesis and Formation of Advanced Glycation Endproducts
194(1)
8.3 Methods of Detection of Advance Glycation Endproducts
195(2)
8.4 Advanced Glycation Endproducts and Their Involvement in Human Disease
197(1)
8.5 Advanced Glycation Endproducts as Endocrine Disruptors
198(1)
8.6 Therapeutic Strategies to Reduce Advanced Glycation Endproducts
199(4)
8.7 Conclusions and Recommendations
203(3)
8.8 Glossary of Terms
206(15)
References
207(14)
Subject Index 221
Prof. Graham Bonwick joined the Institute for Agri-Food Research & Innovation, a joint venture between Newcastle University and Fera Science Ltd, in 2017. Formerly the Director of the Institute of Food Science and Innovation at the University of Chester, Graham has undertaken applied research and developed training to support growth and innovation of the food and drink sector industries. His research interests are environmental quality and food safety, and he is currently involved in activities relating to the circular bioeconomy, such as the characterisation and evaluation of agri-food by-products for bio-based packaging solutions. He is currently co-manager of the NU-Food Centre at Newcastle University. Graham holds Fellowships with the Royal Society of Biology and the Royal Society of the Arts and is also a member of the Institute of Food Science & Technology and the Institute of Biomedical Science. Dr. Catherine Birch is a Research Fellow at Newcastle University and has experience of research into Functional Foods, Nutraceuticals and Bioactive Ingredients and Nanotechnology. Caths personal research has involved successful development of novel compounds that help to ameliorate vascular disease. She has previously developed and taught food science and packaging programmes at both undergraduate and postgraduate level, as well as for industry up-skilling.  Cath has extensive experience of business engagement and applied research to support innovation and growth, which has included the establishment of networks for artisan food and drink producers. She is a Member of the Royal Society of Biology, Fellow of the Higher Education Academy and Fellow of the Institute of Food Science & Technology and an enthusiastic science communicator.