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Book cover

Mitigating Contamination from Food Processing Editors: Catherine S Birch, Graham A Bonwick



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This book contains 225 pages.

Publication details


Print publication date
01 Nov 2019
Copyright year
2020
Print ISBN
978-1-78262-922-1
PDF eISBN
978-1-78801-643-8
ePub eISBN
978-1-78801-906-4

About this book

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.