This book combines food toxicology and food safety, linking them to several types of food processing. It addresses the gaps in how contaminants are formed at different stages of food processing, highlighting ongoing efforts related to food safety and studies how processing technologies affect food products.
Food toxicology deals with the existence of dangerous toxic components that food may contain, and various food-processing contaminants are formed during the production process as a direct result of traditional and emerging food-processing techniques. This book brings together food toxicology and food safety, linking them to several types of food processing. It addresses the gaps in how contaminants are formed at different stages of food processing, highlighting ongoing efforts related to food safety. In addition, it studies how processing technologies affect food products, explaining the advantages, disadvantages, and process operations of these techniques.
1 Introduction 2 Endocrine Disruptors and Safety: Food Processing and
Manufacturing Related Effects 3 Heavy Metals and Safety: Food Processing and
Manufacturing Related Effects 4 Acrylamide and Safety: Food Processing and
Manufacturing-Related Effects 5 Hydroxymethylfurfural (Hmf) and Safety: Food
Processing and Manufacturing Related Effects 6 Polycyclic Aromatic
Hydrocarbons and Safety: Food Processing and Manufacturing-Related Effects 7
Heterocyclic Amines and Safety: Food Processing and Manufacturing-Related
Effects 8 Dioxins or Dioxin-Like Compounds and Safety: Food Processing and
Manufacturing Related Effects 9 Furans and Safety: Food Processing and
Manufacturing Related Effects 10 4(5)-Methylimidazole and Safety: Food
Processing and Manufacturing Related Effects 11 Aromatic Nitro Compounds and
Safety: Food Processing and Manufacturing Related Effects 12 Trans-Fats and
Safety: Food Processing and Manufacturing Related Effects 13 Food Additives
and Safety Assessment: Food Processing and Manufacturing Related Effects 14
Mycotoxins and Safety: Food Processing and Manufacturing Related Effects 15
Agrochemicals and Safety: Food Processing and Manufacturing Related Effects
Sofia Agriopoulou has a Bachelors in Agriculture from Aristotle University of Thessaloniki, Greece (1992) and a asters in Plant Production from Agricultural University of Athens, Greece (2000). She gained her Ph.D. in Food Science from University of Patras, Greece (2015). She has done postdoctoral research in Chemometrics in University Aix Marseille, France (2020). Dr. Agriopoulou is an assistant professor with a specialization in Postharvest Management of Plant-Based Foods Mycotoxins, at the Department of Food Science and Technology, at the University of the Peloponnese. She has written 16 research papers and reviews and her research has been presented at 33 international and national conferences. She has also written three chapters in books. She is a reviewer for 38 scientific journals, including Food Chemistry, Food Control, Toxins, Foods, Mycotoxin Research, Sustainability, Molecules, and Coatings. She has participated in two international and three national research programs.
Maria Tarapoulouzi comes from Cyprus. She has a BSc in Chemistry (2009), and an MSc in Environmental Engineering (2013) from the University of Cyprus, as well as a PGDp in Toxicology (2010) from the University of Birmingham, UK. In 2020, she gained her Ph.D. in Chemistry from the University of Cyprus focusing on spectroscopic characterization and authenticity of Cypriot traditional cheese Halloumi in combination with chemometrics. She is currently a postdoctoral researcher at the University of Cyprus and chemometrics specialist. Dr. Tarapoulouzi is a teaching collaborator at the European University of Cyprus since 2018, for the courses General and Inorganic Chemistry and Toxicology and Forensics, and she has supervised seven undergraduate dissertations.
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