Mitigating Contamination from Food Processing: Volume 19 (Food Chemistry, Function and Analysis) - Tapa dura

Acerca del autor

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. Cath’s 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.

De la contraportada

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.

De la solapa interior

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.