The book summarizes the types, contents, analytical methods, formation mechanism and control strategy of hazardous substances produced during thermal processing of foods. In each chapter, hazardous substances such as dicarbonyl compounds, acrylamide, furan, heterocyclic amines, trans-fatty acids, and advanced glycation end products (AGEs) are covered and discussed in terms of analytical methods, formation mechanisms and mitigation strategies. The contents focuses on how these hazardous substances are formed during thermal processing and what can be done to mitigate or eliminate these hazards in finalized food products, (such as those cooked under higher temperature by baking, frying and roasting). The major objective of this book is to provide a timely and long lasting guide for researchers and graduate students in the field of food chemistry, food ingredients, food analysis, food safety, food processing, chemical toxicology, disease prevention and health promotion.

Dr. Shuo Wang is a professor of Nankai University, Tianjin, China.