Chemical Hazards in Thermally-Processed Foods

Abstract

Intro -- Contents -- Chapter 1: Brief Introduction of Food Processing Methods and Chemical Hazards Formed during Thermal Processing -- 1.1 Introduction -- 1.2 Thermal Processing Methods -- 1.2.1 Dry-Heating Methods -- 1.2.1.1 Broiling -- 1.2.1.2 Grilling -- 1.2.1.3 Roasting and Baking -- 1.2.1.4 Sautéing -- 1.2.1.5 Deep-Fat Frying -- 1.2.1.6 Pan-Frying -- 1.2.2 Moist-Heating Methods -- 1.2.2.1 Poaching -- 1.2.2.2 Simmering -- 1.2.2.3 Boiling -- 1.2.2.4 Steaming -- 1.2.2.5 Pasteurization and Sterilization -- 1.2.2.6 Braising and Stewing -- 1.2.3 Application of Thermal Processing -- 1.2.3.1 Meat Products -- 1.2.3.2 Fish Products -- 1.2.3.3 Milk Products -- 1.2.3.4 Canned Foods -- 1.2.3.5 Ready Meals -- 1.2.3.6 Vegetable Products -- 1.2.3.7 Concentrated Juices -- 1.3 Non-thermal Processing Methods -- 1.3.1 High-Pressure Processing (HPP) -- 1.3.2 Pulsed Electric Fields (PEF) -- 1.3.3 High-Pressure Carbon Dioxide (HPCD) -- 1.3.4 High-Pressure Homogenization (HPH) -- 1.3.5 Ionizing Radiation (IR) -- 1.4 Recently Developed Food Processing Methods -- 1.4.1 Ohmic Heating -- 1.4.2 Microwave Heating -- 1.4.3 Irradiation -- 1.5 Chemical Hazards Formed during Thermal Processing -- 1.5.1 α-Dicarbonyl Compounds -- 1.5.2 Furan -- 1.5.3 Trans-Fatty Acids (TFAs) -- 1.5.4 Heterocyclic Amines (HAs) -- 1.5.5 Acrylamide (AA) -- References -- Chapter 2: Alpha-Dicarbonyl Compounds -- 2.1 α-Dicarbonyl Compounds Existing in Foods -- 2.2 Formation of α-Dicarbonyl Compounds in Thermally Processed Foods -- 2.2.1 Formation Through the Maillard Reaction -- 2.2.2 Formation via Autoxidation and Degradation of Sugars -- 2.2.3 Formation via Degradation of Lipids -- 2.2.4 Formation via Degradation of Vitamin C -- 2.3 Analysis of α-Dicarbonyl Compounds in Food -- 2.4 Mitigation Strategies of α-Dicarbonyl Compounds -- 2.4.1 Trapping of Dicarbonyl Compounds by Polyphenols.