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A comprehensive examination of the chemistry of food toxicants dd
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provides the information you need to develop practical approaches
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ingredients, including cooking oils. It discusses each major food
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mechanisms involved in the formation of certain food contaminants CC
through a systematic review of the appearances of these foodborne
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chemical toxins as well as the chemical and biochemical mecha-
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factors influencing their levels in foods. It includes updated analytical
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techniques for food quality control, other research efforts on these
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chemicals, and their regulatory-related concerns and suggestions.
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CRC Press
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Contents
Editors ........................................................................................................................v
Contributors .............................................................................................................vii
Chapter 1 Food Safety Chemistry: An Overview .................................................1
Haiqiu Huang and Liangli (Lucy) Yu
Chapter 2 Chemistry and Safety of Acrylamide ...................................................5
Yu Zhang and Xinyu Chen
Chapter 3 Biological and Chemical Activities of Furan .....................................35
Takayuki Shibamoto
Chapter 4 Maillard Reaction Products II: Reactive Dicarbonyl Compounds
and Advanced Glycation End Products ..............................................53
Yen-Chen Tung, Xi Shao, and Chi-Tang Ho
Chapter 5 Chemistry and Safety of Maillard Reaction Products III:
Heterocyclic Amines and Amino Acid Derivatives ...........................69
Ka-Wing Cheng, Xin-Chen Zhang, and Ming-Fu Wang
Chapter 6 Chemistry and Safety of 3-MCPD .....................................................89
Zi Teng and Qin Wang
Chapter 7 3-MCPD Fatty Acid Esters: Chemistry, Safety, and
Technological Approaches for Their Reductions .............................113
Ram Chandra Reddy Jala, Xiaowei Zhang, Haiqiu Huang,
Boyan Gao, Liangli (Lucy) Yu, and Xuebing Xu
Chapter 8 Trans Fatty Acids .............................................................................133
Hongyan Li, Casimir C. Akoh, Jing Li, Huan Rao,
and Zeyuan Deng
iii
iv Contents
Chapter 9 Application of Vibrational Spectroscopy, Portable Detectors,
and Hyphenated Techniques to the Analysis of Heat-Induced
Changes in Oil and Food Constituents .............................................157
Magdi M. Mossoba, Didem Peren Aykas, and Luis Rodriguez-Saona
Chapter 10 Chemistry and Safety of Mycotoxins in Food .................................189
Junping Wang, Gang Xie, and Shuo Wang
Chapter 11 Chemicals and Safety of Chemical Contaminants in Seafood ........215
Pierina Visciano
Chapter 12 Chemical Contaminants in Meat Products ......................................237
Yao Tang, Xihong Li, Bing Zhang, and Rong Tsao
Chapter 13 Chemistry and Safety of Food Additives .........................................253
Jing Wang and Baoguo Sun
Chapter 14 Chemistry and Safety of Melamine and Its Analogs .......................273
Jeffrey C. Moore
Chapter 15 Toxins in Foods of Plant Origin .......................................................305
Bing Zhang, Zeyuan Deng, Yao Tang, and Rong Tsao
Editors
Dr. Liangli (Lucy) Yu is a professor in the Department of Nutrition and Food
Science at the University of Maryland, College Park, Maryland; she also served as
a “Zhi-Yuan” chair professor in the School of Agriculture and Biology at Shanghai
Jiao Tong University. Her research focuses on food safety chemistry, and the chem-
istry and biochemistry of nutraceuticals and functional foods. Dr. Yu is a leading
food chemist in nontargeted detection of food chemical hazards, food adulteration
detection, the chemical mechanisms involved in toxicant formation during food pro-
cessing, and molecular and cellular food toxicology. In addition, Dr. Yu’s group has
contributed significantly to food antioxidant, food oxidation and antioxidation, and
nutraceuticals and functional food chemistry.
Dr. Yu earned her PhD in food science/food chemistry from Purdue University.
She also earned an MS in medicinal chemistry and a BS in pharmaceutical chemis-
try from the China Pharmaceutical University, Nanjing, China. Dr. Yu has more than
140 research articles published/accepted in refereed scientific journals, along with
13 book chapters, and many invited talks and conference presentations. She has also
(co)edited a textbook on organic chemistry, a monograph on wheat antioxidants, and
a monograph Cereals and Pulses: Nutraceutical Properties and Health Benefits.
Dr. Yu is a Fellow of the Institute of Food Technologists and a Fellow of the American
Chemical Society, Agricultural and Food Chemistry Division. She received several
scholarly awards including the 2006 Young Scientist Award from the American
Chemical Society, Agricultural and Food Chemistry Division for her contribution
in research and development of nutraceuticals and functional foods, and the 2008
Young Scientist Research Award from the American Oil Chemist Society for her
contribution in value-added specialty edible seed oils flours, and 2012 Distinguished
Alumina Award from the College of Agriculture, Purdue University. She is a mem-
ber of the Food Ingredients Expert Committee and the Food Ingredient Intentional
Adulterants Expert Panel for the Food Chemical Codex of US Pharmacopeia. She
serves as an associate editor for the Journal of Agricultural and Food Chemistry,
served as the associate editor for the LWT-Food Science and Technology, and
Journal of Food Science, and is an editorial board member for Food Chemistry and
LWT-Food Science and Technology. Her research has been reported in many news
reports worldwide including CNN, ABC, NBC, and BBC.
Dr. Baoguo Sun has been professor of applied chemistry in Beijing Technology and
Business University since 1997. His main research interest focuses on flavors and
savory flavorings. He created a characteristic molecular structural unit model for
sulfur-containing meat flavors and developed a series of manufacturing technologies
for many important meat flavors in China. He also developed the preparation con-
cept for Chinese characteristic meat flavorings, that is, “the identical origin of aroma
with raw material,” and crucial techniques for preparing meat flavorings based on
meat, bone, and fat. He has many great achievements in sulfur-containing flavors
v
vi Editors
and savory flavorings and was awarded second prize for the National Technologic
Invention from State Council of the People’s Republic of China and two second prizes
for the National Scientific and Technologic Progress. He has been granted 15 inven-
tion patents and published 9 academic books and over 300 articles. He was honored
as an Academician of Chinese Academy of Engineering in 2009. In addition, he is
also dedicated to various administration affairs. He is vice president of the Beijing
Technology and Business University and serves in many nongovernmental organi-
zations concurrently, including vice president of the China National Light Industry
Council, vice president of the Chinese Institute of Food Science and Technology,
vice executive director of the China Association of Fragrance Flavor and Cosmetic
Industries, vice president of the China Food Additives and Ingredients Association,
and vice director of the China Fermentation Industry Association, among others.
Dr. Shuo Wang is a “Cheung Kong Scholar” chair professor and president of Tianjin
University of Science and Technology, Tianjin, China. His research focuses on fun-
damental theory and technology on rapid analysis of trace-level hazardous chemicals
in foods and on the formation of hazardous chemicals and their control techniques in
food processing. Dr. Wang earned his PhD and MS in agricultural chemistry from
the University of Sydney in 1999 and 1994, respectively. He also earned a BS in envi-
ronmental biology in 1991 from Nankai University, Tianjin, China. Dr. Wang has
had more than 270 publications (over 150 in internationally peer-reviewed scientific
journals), along with 6 book/book chapters, 9 Chinese patents, 35 invited talks, and
a number of conference presentations. Dr. Wang has received dozens of scholarly
awards including second prize from the National Science and Technology Progress
Award by the Chinese Government (2012), first prize from the Tianjin Science and
Technology Progress Award by Tianjin Municipal Government (2010), second prize
from the Science and Technology Progress Award by the National Education Ministry
(2009), second prize from the Tianjin Natural Science Award by Tianjin Municipal
Government (2009), second prize from the Science and Technology Progress Award
by Tianjin Municipal Government (2005, 2008). He was also awarded the National
Natural Science Funds for Distinguished Young Scholars of China, Distinguished
Professor by Tianjin Municipal Government, among others. He is an editorial board
member for the Journal of Agricultural and Food Chemistry (American Chemical
Society), LWT-Food Science and Technology (Elsevier), and several Chinese peer-
reviewed journals such as Food Science, Food Research and Development, Food
and Machinery, Food Safety, Journal of Chinese Institute of Food Science and
Technology, and Food Industry and Technology.
Contributors
Casimir C. Akoh Chi-Tang Ho
Department of Food Science and Department of Food Science
Technology Rutgers University
University of Georgia New Brunswick, New Jersey
Athens, Georgia
Didem Peren Aykas Haiqiu Huang
Food Science and Technology Department of Nutrition and Food
Department Science
The Ohio State University University of Maryland
Columbus, Ohio College Park, Maryland
Xinyu Chen and
Department of Food Science and
Institute of Food and Nutraceutical
Nutrition
Science
Zhejiang University
Shanghai Jiao Tong University,
Hangzhou, People’s Republic of China
Shanghai, People’s Republic of
China
Ka-Wing Cheng
School of Biological Sciences
Stony Brook University
Ram Chandra Reddy Jala
Stony Brook, New York
Centre for Lipid Research
CSIR—Indian Institute of Chemical
Zeyuan Deng
Technology
State Key Lab of Food Science and
Hyderabad, India
Technology
Nanchang University
Nanchang, Jiangxi, People’s Republic Hongyan Li
of China State Key Lab of Food Science and
Technology
Boyan Gao
Nanchang University
Institute of Food and Nutraceutical
Nanchang, Jiangxi, People’s Republic
Science
of China
Shanghai Jiao Tong University
Shanghai, People’s Republic of China
Jing Li
and
State Key Lab of Food Science and
Department of Nutrition and Food Technology
Science Nanchang University
University of Maryland Nanchang, Jiangxi, People’s Republic
College Park, Maryland of China
vii
viii Contributors
Xihong Li Baoguo Sun
Key Laboratory of Food Nutrition and School of Food and Chemical
Safety Engineering
Tianjin University of Science and Beijing Technology and Business
Technology University
Tianjin, People’s Republic of Beijing, People’s Republic of
China China
Jeffrey C. Moore Yao Tang
U.S. Pharmacopeial Convention Key Laboratory of Food Nutrition and
Rockville, Maryland Safety
Tianjin University of Science and
Technology
Magdi M. Mossoba Tianjin, People’s Republic of China
Center for Food Safety and Applied
Nutrition and
Food and Drug Administration
Guelph Food Research Centre
College Park, Maryland
Agriculture and Agri-Food Canada
Guelph, Ontario, Canada
Huan Rao
State Key Lab of Food Science and
Zi Teng
Technology
Department of Nutrition and Food
Nanchang University
Science
Nanchang, Jiangxi, People’s Republic
University of Maryland
of China
College Park, Maryland
Luis Rodriguez-Saona Rong Tsao
Food Science and Technology Guelph Food Research Centre
Department Agriculture and Agri-Food
The Ohio State University Canada
Columbus, Ohio Guelph, Ontario, Canada
Xi Shao Yen-Chen Tung
Department of Food Science Department of Food Science
Rutgers University Rutgers University
New Brunswick, New Jersey New Brunswick, New Jersey
Takayuki Shibamoto Pierina Visciano
Department of Environmental Facoltà di Bioscienze e Tecnologie
Toxicology Agro-Alimentari e Ambientali
University of California University of Teramo
Davis, California Teramo, Italy
