Other Chemical Hazards

  • Lijuan Du
  • Guoren Huang
  • Puyu Yang
  • Zhongfei Zhang
  • Lu Yu
  • Yaqiong Zhang
  • Boyan GaoEmail author


This chapter reviews five groups of chemical hazards, including 5-HMF, trans-fatty acids, MCPDs and their esters, glycidol and its esters, and acrolein and other alkenals. Their analytical methods, formation mechanisms, and mitigation strategies are discussed. Understanding these chemical hazards may improve our knowledge about the whole thermal-processing-induced hazards, then improving food safety and quality in food industry.


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Copyright information

© Springer Nature Singapore Pte Ltd. 2019

Authors and Affiliations

  • Lijuan Du
    • 1
  • Guoren Huang
    • 1
  • Puyu Yang
    • 1
  • Zhongfei Zhang
    • 1
  • Lu Yu
    • 2
  • Yaqiong Zhang
    • 1
  • Boyan Gao
    • 1
    • 2
    Email author
  1. 1.Department of Food Science and Engineering, School of Agriculture & BiologyShanghai Jiao Tong UniversityShanghaiChina
  2. 2.Department of Nutrition and Food ScienceUniversity of MarylandCollege ParkUSA

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