1. Introduction to Food Process Toxicants

  1. Richard H. Stadler1 and
  2. David R. Lineback2
  1. David R. Lineback2 and
  2. Richard H. Stadler1

Published Online: 11 JUL 2008

DOI: 10.1002/9780470430101.ch1

Process-Induced Food Toxicants: Occurrence, Formation, Mitigation, and Health Risks

Process-Induced Food Toxicants: Occurrence, Formation, Mitigation, and Health Risks

How to Cite

Lineback, D. R. and Stadler, R. H. (2008) Introduction to Food Process Toxicants, in Process-Induced Food Toxicants: Occurrence, Formation, Mitigation, and Health Risks (eds R. H. Stadler and D. R. Lineback), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470430101.ch1

Editor Information

  1. 1

    Nestlé Product Technology Centre Orbe, CH-1350 Orbe, Switzerland

  2. 2

    Joint Institute for Food Safety and Applied Nutrition (JIFSAN), University of Maryland, College Park, MD 20742, USA

Author Information

  1. 1

    Nestlé Product Technology Centre Orbe, CH-1350 Orbe, Switzerland

  2. 2

    Joint Institute for Food Safety and Applied Nutrition (JIFSAN), University of Maryland, College Park, MD 20742, USA

Publication History

  1. Published Online: 11 JUL 2008
  2. Published Print: 19 DEC 2008

ISBN Information

Print ISBN: 9780470074756

Online ISBN: 9780470430101

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Keywords:

  • food process toxicants;
  • food processing approaches and food safety;
  • process toxicants and risk–benefit

Summary

This chapter contains sections titled:

  • History and Role of Food Processing

  • General Approaches to Food Processing

  • Concerns About Food Safety during Food Processing

  • Food-Borne Processing Toxicants: Setting Priorities

  • Issues of Process Toxicants Present in Small Amounts in Foods

  • Outlook

  • References