It is now known that heating carbohydrate-rich foods can cause the formation of acrylamide and modern science is likely to show that other hazardous compounds are formed during the heat treatment of foods. Therefore assessing the risks posed to consumers by acrylamide and other potentially carcinogenic and genotoxic compounds such as heterocyclic amines and PhIP is a priority for the food industry. This new book presents the latest research in the area, discussing the mechanisms of formation of hazardous compounds during heat treatment, the analysis of hazardous compounds, methods to assess the risks they pose and novel methods to minimise their formation in food products.

This updated volume reviews the extensive literature on lactose and its significance in milk products. The volume also reviews the literature on milk salts, vitamins, milk flavors and off-flavors and the behaviour of water in dairy products.

This updated volume reviews the extensive literature on lactose and its significance in milk products. The volume also reviews the literature on milk salts, vitamins, milk flavors and off-flavors and the behaviour of water in dairy products.