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Carryover 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.