Carryover Toxins in Processed Foods: Toxicity, Detection and Mitigation
Amir Mortazavian · Elham Khanniri
Mar 2026 · Academic Press
Ebook
250
Pages
family_home
Eligible
info
infoThis book will become available on March 1, 2026. You will not be charged until it is released.
About this ebook
"Carry over Toxins in Processed Foods, Toxicity, Detection and Mitigation talks about the chemicals that form during various processing methods such as thermal, fermentation and irradiation and how to minimize these toxicants to mitigate the risk to human health. From novel detection methods to innovative processing techniques, this book defines the chemistry and concepts of carryover toxins, from their classification, toxicity, and production, to precursor, reaction, and environmental conditions. It also provides information on quality assurance and regulatory aspects and explains analysis methods to determine carryover toxins in food products. Toxicity, occurrence, and sensorial impact for heavy metals, genetically modified organisms, nanomaterials and some seasonings will also be discussed.• Presents the carry-over toxins that form in food products during processing • Summarizes the carry-over toxins created via food additives and packaging • Overviews the carry-over toxins developed during the storage time in food products • Discusses the analysis methods to detect and identify carry-over toxins
About the author
Amir Mortazavian is Professor of Dairy Science and Technology in Shahid Beheshti University of Medical Sciences where he researches the development of probiotics and prebiotics dairy foods, with the application of technologies, such as microencapsulation.
Elham Khanniri graduated from Shahid Beheshti University of Medical Sciences, Iran (BSc, MSc and PhD of Food Technology) and is an assistant professor at the National Nutrition and Food Technology Research Institute in Iran. She has published several book chapters and international papers indexed in Scopus and ISI Web of Science. Her professions and interests are focused on functional foods, bioactive compounds in food, dairy science and food detoxification.
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