Food Safety Chemistry: Toxicant Occurrence, Analysis and Mitigation PDF
Preview Food Safety Chemistry: Toxicant Occurrence, Analysis and Mitigation
Food Science and Technology FF oo FF SS oo oooodd aaFFeettyy A comprehensive examination of the chemistry of food toxicants dd produced during processing, formulation, and storage of food, Food CC Safety Chemistry: Toxicant Occurrence, Analysis and Mitigation SS hheemmiiSSttrryy provides the information you need to develop practical approaches aa to control and reduce contaminant levels in food products and food FF ingredients, including cooking oils. It discusses each major food ee chemical contaminant, examining toxic effects and the biological tt oo ,, tt ooxxiiCCaanntt CCCCuurrrreennCCee mechanisms behind their toxicity. yy The book supplies an understanding of the chemical and biochemical aa mm nnaallyySSiiSS aanndd iittiiggaattiioonn mechanisms involved in the formation of certain food contaminants CC through a systematic review of the appearances of these foodborne hh chemical toxins as well as the chemical and biochemical mecha- nisms involved in their formations during food processing and stor- ee age. It also details their absorption and distribution profiles and the mm factors influencing their levels in foods. It includes updated analytical ii techniques for food quality control, other research efforts on these SS chemicals, and their regulatory-related concerns and suggestions. tt Edited by experts in the field, this guide includes a listing of com- rr ee monly used analytical techniques in food safety and a summary of ddiitteedd bbyy yy current research findings related to food chemical contaminants. The ll ((ll )) yy book’s updated information on potential adverse effects on human iiaannggllii uuCCyy uu health and focus on analytical techniques for food safety analysis SS WW and quality control make it a reference that will spend more time in hhuuoo aanngg your hands than on your bookshelf. bb --gg SS WW aaoo uuoo uunn SS yy uu aa nn nn uu gg K20860 www.crcpress.com K20860_cover.indd 1 9/10/14 9:50 AM F S ood aFety C hemiStry t o , oxiCant CCurrenCe a m nalySiS and itigation e dited by l (l ) y iangli uCy u S W huo ang b -g S ao uo un CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742 © 2015 by Taylor & Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group, an Informa business No claim to original U.S. Government works Version Date: 20141023 International Standard Book Number-13: 978-1-4665-9795-2 (eBook - PDF) This book contains information obtained from authentic and highly regarded sources. Reasonable efforts have been made to publish reliable data and information, but the author and publisher cannot assume responsibility for the validity of all materials or the consequences of their use. The authors and publishers have attempted to trace the copyright holders of all material reproduced in this publication and apologize to copyright holders if permission to publish in this form has not been obtained. If any copyright material has not been acknowledged please write and let us know so we may rectify in any future reprint. Except as permitted under U.S. Copyright Law, no part of this book may be reprinted, reproduced, transmit- ted, or utilized in any form by any electronic, mechanical, or other means, now known or hereafter invented, including photocopying, microfilming, and recording, or in any information storage or retrieval system, without written permission from the publishers. For permission to photocopy or use material electronically from this work, please access www.copyright. com (http://www.copyright.com/) or contact the Copyright Clearance Center, Inc. (CCC), 222 Rosewood Drive, Danvers, MA 01923, 978-750-8400. CCC is a not-for-profit organization that provides licenses and registration for a variety of users. For organizations that have been granted a photocopy license by the CCC, a separate system of payment has been arranged. Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation without intent to infringe. Visit the Taylor & Francis Web site at http://www.taylorandfrancis.com and the CRC Press Web site at http://www.crcpress.com Contents Editors ........................................................................................................................v Contributors .............................................................................................................vii Chapter 1 Food Safety Chemistry: An Overview .................................................1 Haiqiu Huang and Liangli (Lucy) Yu Chapter 2 Chemistry and Safety of Acrylamide ...................................................5 Yu Zhang and Xinyu Chen Chapter 3 Biological and Chemical Activities of Furan .....................................35 Takayuki Shibamoto Chapter 4 Maillard Reaction Products II: Reactive Dicarbonyl Compounds and Advanced Glycation End Products ..............................................53 Yen-Chen Tung, Xi Shao, and Chi-Tang Ho Chapter 5 Chemistry and Safety of Maillard Reaction Products III: Heterocyclic Amines and Amino Acid Derivatives ...........................69 Ka-Wing Cheng, Xin-Chen Zhang, and Ming-Fu Wang Chapter 6 Chemistry and Safety of 3-MCPD .....................................................89 Zi Teng and Qin Wang Chapter 7 3-MCPD Fatty Acid Esters: Chemistry, Safety, and Technological Approaches for Their Reductions .............................113 Ram Chandra Reddy Jala, Xiaowei Zhang, Haiqiu Huang, Boyan Gao, Liangli (Lucy) Yu, and Xuebing Xu Chapter 8 Trans Fatty Acids .............................................................................133 Hongyan Li, Casimir C. Akoh, Jing Li, Huan Rao, and Zeyuan Deng iii iv Contents Chapter 9 Application of Vibrational Spectroscopy, Portable Detectors, and Hyphenated Techniques to the Analysis of Heat-Induced Changes in Oil and Food Constituents .............................................157 Magdi M. Mossoba, Didem Peren Aykas, and Luis Rodriguez-Saona Chapter 10 Chemistry and Safety of Mycotoxins in Food .................................189 Junping Wang, Gang Xie, and Shuo Wang Chapter 11 Chemicals and Safety of Chemical Contaminants in Seafood ........215 Pierina Visciano Chapter 12 Chemical Contaminants in Meat Products ......................................237 Yao Tang, Xihong Li, Bing Zhang, and Rong Tsao Chapter 13 Chemistry and Safety of Food Additives .........................................253 Jing Wang and Baoguo Sun Chapter 14 Chemistry and Safety of Melamine and Its Analogs .......................273 Jeffrey C. Moore Chapter 15 Toxins in Foods of Plant Origin .......................................................305 Bing Zhang, Zeyuan Deng, Yao Tang, and Rong Tsao Editors Dr. Liangli (Lucy) Yu is a professor in the Department of Nutrition and Food Science at the University of Maryland, College Park, Maryland; she also served as a “Zhi-Yuan” chair professor in the School of Agriculture and Biology at Shanghai Jiao Tong University. Her research focuses on food safety chemistry, and the chem- istry and biochemistry of nutraceuticals and functional foods. Dr. Yu is a leading food chemist in nontargeted detection of food chemical hazards, food adulteration detection, the chemical mechanisms involved in toxicant formation during food pro- cessing, and molecular and cellular food toxicology. In addition, Dr. Yu’s group has contributed significantly to food antioxidant, food oxidation and antioxidation, and nutraceuticals and functional food chemistry. Dr. Yu earned her PhD in food science/food chemistry from Purdue University. She also earned an MS in medicinal chemistry and a BS in pharmaceutical chemis- try from the China Pharmaceutical University, Nanjing, China. Dr. Yu has more than 140 research articles published/accepted in refereed scientific journals, along with 13 book chapters, and many invited talks and conference presentations. She has also (co)edited a textbook on organic chemistry, a monograph on wheat antioxidants, and a monograph Cereals and Pulses: Nutraceutical Properties and Health Benefits. Dr. Yu is a Fellow of the Institute of Food Technologists and a Fellow of the American Chemical Society, Agricultural and Food Chemistry Division. She received several scholarly awards including the 2006 Young Scientist Award from the American Chemical Society, Agricultural and Food Chemistry Division for her contribution in research and development of nutraceuticals and functional foods, and the 2008 Young Scientist Research Award from the American Oil Chemist Society for her contribution in value-added specialty edible seed oils flours, and 2012 Distinguished Alumina Award from the College of Agriculture, Purdue University. She is a mem- ber of the Food Ingredients Expert Committee and the Food Ingredient Intentional Adulterants Expert Panel for the Food Chemical Codex of US Pharmacopeia. She serves as an associate editor for the Journal of Agricultural and Food Chemistry, served as the associate editor for the LWT-Food Science and Technology, and Journal of Food Science, and is an editorial board member for Food Chemistry and LWT-Food Science and Technology. Her research has been reported in many news reports worldwide including CNN, ABC, NBC, and BBC. Dr. Baoguo Sun has been professor of applied chemistry in Beijing Technology and Business University since 1997. His main research interest focuses on flavors and savory flavorings. He created a characteristic molecular structural unit model for sulfur-containing meat flavors and developed a series of manufacturing technologies for many important meat flavors in China. He also developed the preparation con- cept for Chinese characteristic meat flavorings, that is, “the identical origin of aroma with raw material,” and crucial techniques for preparing meat flavorings based on meat, bone, and fat. He has many great achievements in sulfur-containing flavors v vi Editors and savory flavorings and was awarded second prize for the National Technologic Invention from State Council of the People’s Republic of China and two second prizes for the National Scientific and Technologic Progress. He has been granted 15 inven- tion patents and published 9 academic books and over 300 articles. He was honored as an Academician of Chinese Academy of Engineering in 2009. In addition, he is also dedicated to various administration affairs. He is vice president of the Beijing Technology and Business University and serves in many nongovernmental organi- zations concurrently, including vice president of the China National Light Industry Council, vice president of the Chinese Institute of Food Science and Technology, vice executive director of the China Association of Fragrance Flavor and Cosmetic Industries, vice president of the China Food Additives and Ingredients Association, and vice director of the China Fermentation Industry Association, among others. Dr. Shuo Wang is a “Cheung Kong Scholar” chair professor and president of Tianjin University of Science and Technology, Tianjin, China. His research focuses on fun- damental theory and technology on rapid analysis of trace-level hazardous chemicals in foods and on the formation of hazardous chemicals and their control techniques in food processing. Dr. Wang earned his PhD and MS in agricultural chemistry from the University of Sydney in 1999 and 1994, respectively. He also earned a BS in envi- ronmental biology in 1991 from Nankai University, Tianjin, China. Dr. Wang has had more than 270 publications (over 150 in internationally peer-reviewed scientific journals), along with 6 book/book chapters, 9 Chinese patents, 35 invited talks, and a number of conference presentations. Dr. Wang has received dozens of scholarly awards including second prize from the National Science and Technology Progress Award by the Chinese Government (2012), first prize from the Tianjin Science and Technology Progress Award by Tianjin Municipal Government (2010), second prize from the Science and Technology Progress Award by the National Education Ministry (2009), second prize from the Tianjin Natural Science Award by Tianjin Municipal Government (2009), second prize from the Science and Technology Progress Award by Tianjin Municipal Government (2005, 2008). He was also awarded the National Natural Science Funds for Distinguished Young Scholars of China, Distinguished Professor by Tianjin Municipal Government, among others. He is an editorial board member for the Journal of Agricultural and Food Chemistry (American Chemical Society), LWT-Food Science and Technology (Elsevier), and several Chinese peer- reviewed journals such as Food Science, Food Research and Development, Food and Machinery, Food Safety, Journal of Chinese Institute of Food Science and Technology, and Food Industry and Technology. Contributors Casimir C. Akoh Chi-Tang Ho Department of Food Science and Department of Food Science Technology Rutgers University University of Georgia New Brunswick, New Jersey Athens, Georgia Didem Peren Aykas Haiqiu Huang Food Science and Technology Department of Nutrition and Food Department Science The Ohio State University University of Maryland Columbus, Ohio College Park, Maryland Xinyu Chen and Department of Food Science and Institute of Food and Nutraceutical Nutrition Science Zhejiang University Shanghai Jiao Tong University, Hangzhou, People’s Republic of China Shanghai, People’s Republic of China Ka-Wing Cheng School of Biological Sciences Stony Brook University Ram Chandra Reddy Jala Stony Brook, New York Centre for Lipid Research CSIR—Indian Institute of Chemical Zeyuan Deng Technology State Key Lab of Food Science and Hyderabad, India Technology Nanchang University Nanchang, Jiangxi, People’s Republic Hongyan Li of China State Key Lab of Food Science and Technology Boyan Gao Nanchang University Institute of Food and Nutraceutical Nanchang, Jiangxi, People’s Republic Science of China Shanghai Jiao Tong University Shanghai, People’s Republic of China Jing Li and State Key Lab of Food Science and Department of Nutrition and Food Technology Science Nanchang University University of Maryland Nanchang, Jiangxi, People’s Republic College Park, Maryland of China vii viii Contributors Xihong Li Baoguo Sun Key Laboratory of Food Nutrition and School of Food and Chemical Safety Engineering Tianjin University of Science and Beijing Technology and Business Technology University Tianjin, People’s Republic of Beijing, People’s Republic of China China Jeffrey C. Moore Yao Tang U.S. Pharmacopeial Convention Key Laboratory of Food Nutrition and Rockville, Maryland Safety Tianjin University of Science and Technology Magdi M. Mossoba Tianjin, People’s Republic of China Center for Food Safety and Applied Nutrition and Food and Drug Administration Guelph Food Research Centre College Park, Maryland Agriculture and Agri-Food Canada Guelph, Ontario, Canada Huan Rao State Key Lab of Food Science and Zi Teng Technology Department of Nutrition and Food Nanchang University Science Nanchang, Jiangxi, People’s Republic University of Maryland of China College Park, Maryland Luis Rodriguez-Saona Rong Tsao Food Science and Technology Guelph Food Research Centre Department Agriculture and Agri-Food The Ohio State University Canada Columbus, Ohio Guelph, Ontario, Canada Xi Shao Yen-Chen Tung Department of Food Science Department of Food Science Rutgers University Rutgers University New Brunswick, New Jersey New Brunswick, New Jersey Takayuki Shibamoto Pierina Visciano Department of Environmental Facoltà di Bioscienze e Tecnologie Toxicology Agro-Alimentari e Ambientali University of California University of Teramo Davis, California Teramo, Italy
The list of books you might like
