Food-Borne Toxicants: Formation, Analysis, and Toxicology(ACS Symposium Series)

An increasing focus on safety has brought discussions of food-borne toxicants to the forefront of academic discourse. This book discusses the formation of toxicants, the analytical approaches to develop critical detection methods, and their toxicology. With direct applicability to food chemists, toxicologists, and nutritionists, this book will broadly appeal to chemists and food producers.

Table of Contents:
Preface Chapter 1. Food Process Contaminants, Richard H. Stadler Chapter 2. Acrylamide Content of Vegetable Chips, J. Stephen Elmore, Fei Xu, Anisa Maveddat, Rea Kapetanou, Heming Qi, and Maria-Jose Oruna-Concha Chapter 3. Acrylamide: New European Risk Management Measures and Prospects for Reducing the Acrylamide-Forming Potential of Wheat, Nigel G. Halford and Sarah Raffan Chapter 4. Formation of Acrylamide in Thermally Processed Foods and Its Reactions During In Vitro Digestion, A. A. Hamzalioglu, and V. Gökmen Chapter 5. Analysis and Occurrence of MCPD and Glycidyl Esters in Infant Formulas and Other Complex Food Matrices, Jessica K. Beekman, Michael Granvogl, and Shaun MacMahon Chapter 6. A Simple Procedure To Detect Lipid-Derived Carbonyl-Phenol Adducts, Rosario Zamora, and Francisco J. Hidalgo Chapter 7. Thermal Reactions and the Formation of Degradation Products of T-2 and HT-2 Toxin during Processing of Oats, H. S. Kuchenbuch, M. Schulz, S. Becker, B. Cramer, and H.-U. Humpf Chapter 8. Food Contact Materials:Characterization of Migrants, Rafael Paseiro-Cerrato, Lowri DeJager, and Timothy H. Begley Editors' Biographies Indexes Author Index Subject Index

About the Author :
Michael Granvogl (Ph.D., Technical University of Munich) is currently an Associate Professor at the Chair of Analytical Food Chemistry, Technical University of Munich, Germany. In addition, he is the Deputy Director, Institute of Food Chemistry, Section Food Chemistry and Analytical Chemistry, University of Hohenheim. He is working on projects dealing with the analysis and formation of desired (aroma active) and undesired (food-borne toxicants) bioactives in foods. Between 2010 and 2015, he was the President of the German Society of Food Chemists, region of Bavaria; presently, he is Chair-Elect and will become Chair of the Food Safety Subdivision within the Agricultural and Food Chemistry Division (AGFD), part of the American Chemical Society (ACS), in 2019. He is a reviewer for about 20 international journals and a member of various national and international organizations (e.g., an ACS member for more than 14 years). Recently, he received the Young Scientist Award of the AGFD in Washington, D.C. (2017) and the "Kurt-Täufel" award, the honor for the best young scientist in food chemistry within Germany in Munich (2016). In 2017, he was one of the authors who received the Journal of Agricultural and Food Chemistry (JAFC) Research Article of the Year Award. He has organized many national and international symposia, has authored or coauthored 50 peer-reviewed papers, 50 non-peer-reviewed papers, and 3 patent publications. He is well-known at many national and international symposia for his oral presentations. Shaun MacMahon is currently the Chief of the Chemical Contaminants Branch at the Center for Food Safety and Applied Nutrition (CFSAN) of the U.S. Food and Drug Administration (FDA) in College Park, MD. He currently serves as the Chair of the FDA's Foods and Veterinary Medicine Chemical Methods Validation Subcommittee and is a member of the CFSAN Research Scientist Peer Review Committee. He first joined CFSAN as a Research Chemist in 2009, focusing primarily on developing methods to detect economically motivated adulteration of foods, as well as methods to detect MCPD and glycidyl esters. He was awarded the FDA's Excellence in Analytical Science award for this work. After completing his Ph.D. in organic chemistry from New York University, Shaun first worked as a chemist with the FDA's Office of Regulatory Affairs in Jamaica, NY. He also served as an adjunct Professor for Organic Chemistry at Brooklyn College. He has coauthored 29 papers and book chapters, as well as many national and international presentations.