Acrylamide in Food: Analysis, Content and Potential Health Effectsprovides the recent analytical methodologies for acrylamide detection, up-to-date information about its occurrence in various foods (such as bakery products, fried potato products, coffee, battered products, water, table olives etc.), and its interaction mechanisms and health effects.
The book is designed for food scientists, technologists, toxicologists, and food industry workers, providing an invaluable industrial reference book that is also ideal for academic libraries that cover the domains of food production or food science.
As the World Health Organization has declared that acrylamide represents a potential health risk, there has been, in recent years, an increase in material on the formation and presence of acrylamide in different foods. This book compiles and synthesizes that information in a single source, thus enabling those in one discipline to become familiar with the concepts and applications in other disciplines of food science.
Since Aug 2011, Professor Gökmen has been serving as founding president of the National Food Technology Platform of Turkey. He is a leading expert on food science and has contributed greatly to the understanding of process-derived effects on quality and safety of foods. He has also contributed to the development of advanced analytical methodologies for the determination of processing contaminants in foods. He has lectured nationally and internationally. Professor Gökmen has published over 200 articles, which includes 145 peer-reviewed manuscripts based on original research and 8 book chapters. He is currently associate editor in Elsevier journal Food Research International.
Professor Gökmen graduated in 1990 with food engineering degree, and gained his PhD degree in 1998. In 2004, he was awarded as outstanding young scientist by the Turkish Academy of Sciences, and in 2007 he received the science incentive award by Scientific and Technological Council of Turkey. In his career Professor Gökmen has carried out national and international research projects related to different aspects of food science. He has collaborated with research groups in Italy, Spain, Germany, France, Netherland, USA, UK, Czech Republic, Slovakia, Serbia, Belgium, and Denmark. Professor Gökmen has founded Food Research Center at Hacettepe University in 2010, and he served as founding director until Feb 2013.
The number of students who are interested in toxicology has increased dramatically in the past several years. Issues related to toxic materials have received more and more attention from the public. The issues and potential problems are reported almost daily by the mass media, including television, newspapers, and magazines. Major misunderstandings and confusion raised by those reports are generally due to lack of basic knowledge about toxicology among consumers. This textbook provides the basic principles of food toxicology in order to help the general public better understand the real problems of toxic materials in foods.Principles of toxicologyToxicities of chemicals found in foodsOccurrence of natural toxins in plant and animal foodstuffsFood contamination caused by industryToxic chemicals related to food processingFood additivesMicrobial toxins in foods
Political, economic, and ecological changes have led to the re-emergence of many foodborne pathogens. The globalization of food markets, for example, has increased the challenge to manage the microbial risks. This reference will help to identify potential new approaches in the development of new microbiologically safe foods that will aid in preventing food borne illness outbreaks and provides the basic principles of food toxicology, food processing, and food safety. Food Safety and Human Health is an essential resource to help students, researchers, and industry professionals understand and address day-to-day problems regarding food contamination and safety.Encompasses the first pedagogic treatment of the entire range of toxic compounds found naturally in foods or introduced by industrial contaminatioIdentifies areas of vital concern to consumers, such as toxicological implications of food, and human health implications of food processingFocuses on safety aspects of genetically modified foods and the range of processing techniques along with the important food safety laws
The book presents high hydrostatic pressure processing (HPP) for treatment of different groups of raw and finished products, focusing on specific pressure-induced effects that will lead to different biological impacts, and the information necessary for specifying HPP process and equipment. It also discusses phenomena of compression heating, the HPP in-container principle, requirements for plastic materials, factors affecting efficacy of HPP treatments, and available commercial systems. Additionally, the book provides updated information on the regulatory status of HPP technology around the world.
This book is an ideal concise resource for food process engineers, food technologists, product developers, federal and state regulators, equipment manufacturers, graduate students, and educators involved in research and development.Includes case studies for HPP treatment of commercially produced foods with information regarding different HPP processing equipmentGives examples of specific applications for meat and poultry products treatments, fresh juices and beverages, and seafoodCovers energy savings, environmental aspects of HPP technology, and regulatory status
Today, 20 years after the worst nuclear power plant accident in history, intrepid journalist Mary Mycio dons dosimeter and camouflage protective gear to explore the world's most infamous radioactive wilderness. As she tours the Zone to report on the disaster's long-term effects on its human, faunal, and floral inhabitants, she meets pockets of defiant local residents who have remained behind to survive and make a life in the Zone. And she is shocked to discover that the area surrounding Chernobyl has become Europe's largest wildlife sanctuary, a flourishing - at times unearthly - wilderness teeming with large animals and a variety of birds, many of them members of rare and endangered species. Like the forests, fields, and swamps of their unexpectedly inviting habitat, both the people and the animals are all radioactive. Cesium-137 is packed in their muscles and strontium-90 in their bones. But quite astonishingly, they are also thriving.
If fears of the Apocalypse and a lifeless, barren radioactive future have been constant companions of the nuclear age, Chernobyl now shows us a different view of the future. A vivid blend of reportage, popular science, and illuminating encounters that explode the myths of Chernobyl with facts that are at once beautiful and horrible, Wormwood Forest brings a remarkable land - and its people and animals - to life to tell a unique story of science, surprise and suspense.