1st Edition
Food Toxicology and Safety Food Manufacturing Related Effects
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, process operations of these techniques.
Chapter 1. Introduction
Maria Tarapoulouzi and Sofia Agriopoulou
Chapter 2. Endocrine Disruptors and Safety: Food Processing and Manufacturing Related Effects
Sofiane Boudalia, Asma Lahouel, Malha Oudir, Safia Habila, Sana Benosmane, and Zouheyr Hadri
Chapter 3. Heavy Metals and Safety: Food Processing and Manufacturing Related Effects
Sofiane Boudalia, Safia Habila, Zouheyr Hadri, Asma Lahouel, Anissa Zergui, Yassine Gueroui, and Aissam Bousbia
Chapter 4. Acrylamide and Safety: Food Processing and Manufacturing-Related Effects
Shazia Chohan, Sanam Iram Soomro, Raziye Nur Özçiçek, Hüseyin Kara, and Najma Memon
Chapter 5. Hydroxymethylfurfural (Hmf) and Safety: Food Processing and Manufacturing Related Effects
Fatmagul Hamzaoglu and Sena Bakir
Chapter 6. Polycyclic aromatic hydrocarbons and safety: food processing and manufacturing-related effects
Júlia Vianna de Pinho, Ludmila Rosa Bergsten-Torralba, Júlia Scarpa-de-Souza, Antonio Eugenio Castro Cardoso de Almeida, Rachel Ann Hauser-Davis, and Carlos Adam Conte-Junior
Chapter 7. Heterocyclic amines and safety: food processing and manufacturing related effects
Yong Li
Chapter 8. Dioxins or Dioxin-Like Compounds and Safety: Food Processing and Manufacturing Related Effects
Didem Peren Aykascinkilic
Chapter 9. Furans and safety: food processing and manufacturing related effects
Maria Tarapoulouzi, Georgios Stavroulakis, and Demetris Kafouris
Chapter 10. 4(5)-Methylimidazole and Safety: Food Processing and Manufacturing Related Effects
Maomao Zeng and Peng Deng
Chapter 11. Aromatic Nitro Compounds and Safety: Food Processing and Manufacturing
Related Effects
Hansika Sati, Priyanka Kataria, Devyani Shinde, and Sunil Pareek
Chapter 12. Trans-fats and safety: food processing and manufacturing related effects
Monia Ennouri
Chapter 13. Food Additives and Safety Assessment: Food Processing and Manufacturing Related Effects
Teresa D’Amore, Slim Smaoui, and Sofia Agriopoulou
Chapter 14. Mycotoxins and Safety: Food Processing and Manufacturing Related Effects
Sofia Agriopoulou and Maria Tarapoulouzi
Chapter 15. Agrochemicals and Safety: Food Processing and Manufacturing Related Effects
Patroklos Vareltzis and Nikolaos Sidirokastritis
Biography
Dr. Sofia Agriopoulou owns a Bachelor in Agriculture from Aristotle University of Thessaloniki, Greece (1992) and a Μaster 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 Postdoc research in Chemometrics in University Aix Marseille, France (2020). Dr Agriopoulou is Lecturer with specialty Postharvest Physiology-Storage of Agricultural Products, in the Department of Food Science and Technology, University of the Peloponnese, Greece, for courses “Food Toxicology” “Postharvest Physiology” and “Food Packaging”. She has written 16 research papers and reviews and her research has been presented at 33 international and national conferences. She has also written 3 chapters in books. She is reviewer in 38 scientific journals, including in Food Chemistry, Food Control, Toxins, Foods, Mycotoxin Research, Sustainability, Molecules, and Coatings. She has participated in 2 international and 3 national research programs.
Dr. 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 Post-Doc 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 supervised 7 undergraduate dissertations.
