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Health Implications of Acrylamide in Food : Report of a Joint FAO/WHO Consultation.
The FAO/WHO Consultation on Health Implications of Acrylamide in Food has undertaken a preliminary evaluation of new and existing data and research on acrylamide. The Consultation provided a range of recommendations for further information and new studies to better understand the risk to human healt...
| Clasificación: | Libro Electrónico |
|---|---|
| Autores Corporativos: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Geneva :
World Health Organization,
2002.
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| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 110 | 2 | |a Food and Agriculture Organization of the United Nations. | |
| 245 | 1 | 0 | |a Health Implications of Acrylamide in Food : |b Report of a Joint FAO/WHO Consultation. |
| 260 | |a Geneva : |b World Health Organization, |c 2002. | ||
| 300 | |a 1 online resource (40 pages) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 520 | |a The FAO/WHO Consultation on Health Implications of Acrylamide in Food has undertaken a preliminary evaluation of new and existing data and research on acrylamide. The Consultation provided a range of recommendations for further information and new studies to better understand the risk to human health posed by acrylamide in food. The Consultation also provided some advice to minimize whatever risk exists, including avoiding excessive cooking of food, choosing healthy eating, investigating possibilities for reducing levels of acrylamide in food, and establishing an international network on acryl. | ||
| 505 | 0 | |a CONTENTS -- EXECUTIVE SUMMARY -- 1. BACKGROUND -- 2. OBJECTIVES OF THE CONSULTATION -- 3. METHODS OF ANALYSIS -- 4. FORMATION AND FATE OF ACRYLAMIDE IN FOOD -- 5. DIETARY EXPOSURE -- 6. ABSORPTION, METABOLISM, DISTRIBUTION AND EXCRETION -- 7. NON-CANCER TOXICITY -- 8. CARCINOGENICITY (INCLUDING GENOTOXICITY AND MECHANISMS OF CARCINOGENICITY) -- 9. CONCLUSIONS AND RECOMMENDATIONS -- ANNEX 1 LIST OF PARTICIPANTS -- ANNEX 2 AGENDA -- ANNEX 3 LIST OF MAJOR DOCUMENTS USED BY THE CONSULTATION -- ANNEX 4 ABBREVIATIONS. | |
| 588 | 0 | |a Print version record. | |
| 546 | |a English. | ||
| 590 | |a ProQuest Ebook Central |b Ebook Central Academic Complete | ||
| 650 | 0 | |a Acrylamide |x Pharmacology. | |
| 650 | 0 | |a Food contamination |x Analysis. | |
| 650 | 0 | |a Food handling. | |
| 650 | 0 | |a Heat |x Side effects. | |
| 650 | 0 | |a Risk assessment. | |
| 650 | 0 | |a Risk. | |
| 650 | 0 | |a Pollution. | |
| 650 | 0 | |a Risk management. | |
| 650 | 0 | |a Food industry and trade. | |
| 650 | 0 | |a Organization. | |
| 650 | 0 | |a Acrylates. | |
| 650 | 0 | |a Probabilities. | |
| 650 | 0 | |a Public health. | |
| 650 | 0 | |a Industries. | |
| 650 | 0 | |a Amides. | |
| 650 | 0 | |a Statistics. | |
| 650 | 0 | |a Health services administration. | |
| 650 | 0 | |a Organic compounds. | |
| 650 | 0 | |a Medical care. | |
| 650 | 0 | |a Carboxylic acids. | |
| 650 | 0 | |a Acrylamide. | |
| 650 | 2 | |a Risk | |
| 650 | 2 | |a Acrylamides | |
| 650 | 2 | |a Environmental Pollution | |
| 650 | 2 | |a Epidemiologic Measurements | |
| 650 | 2 | |a Food Safety | |
| 650 | 2 | |a Risk Management | |
| 650 | 2 | |a Food Industry | |
| 650 | 2 | |a Organization and Administration | |
| 650 | 2 | |a Acrylates | |
| 650 | 2 | |a Probability | |
| 650 | 2 | |a Public Health | |
| 650 | 2 | |a Industry | |
| 650 | 2 | |a Amides | |
| 650 | 2 | |a Environment and Public Health | |
| 650 | 2 | |a Statistics as Topic | |
| 650 | 2 | |a Acids, Acyclic | |
| 650 | 2 | |a Technology, Industry, and Agriculture | |
| 650 | 2 | |a Health Services Administration | |
| 650 | 2 | |a Organic Chemicals | |
| 650 | 2 | |a Technology, Industry, Agriculture | |
| 650 | 2 | |a Delivery of Health Care | |
| 650 | 2 | |a Epidemiologic Methods | |
| 650 | 2 | |a Chemicals and Drugs | |
| 650 | 2 | |a Carboxylic Acids | |
| 650 | 2 | |a Health Care Evaluation Mechanisms | |
| 650 | 2 | |a Quality of Health Care | |
| 650 | 2 | |a Investigative Techniques | |
| 650 | 2 | |a Analytical, Diagnostic and Therapeutic Techniques and Equipment | |
| 650 | 2 | |a Health Care Quality, Access, and Evaluation | |
| 650 | 2 | |a Food Handling | |
| 650 | 2 | |a Risk Assessment | |
| 650 | 2 | |a Food Contamination | |
| 650 | 2 | |a Acrylamide | |
| 650 | 2 | |a Patient Care | |
| 650 | 6 | |a Aliments |x Contamination |x Analyse. | |
| 650 | 6 | |a Chaleur |x Effets secondaires. | |
| 650 | 6 | |a Évaluation du risque. | |
| 650 | 6 | |a Risque. | |
| 650 | 6 | |a Pollution. | |
| 650 | 6 | |a Gestion du risque. | |
| 650 | 6 | |a Aliments |x Industrie et commerce. | |
| 650 | 6 | |a Organisation. | |
| 650 | 6 | |a Acrylates. | |
| 650 | 6 | |a Probabilités. | |
| 650 | 6 | |a Santé publique. | |
| 650 | 6 | |a Industrie. | |
| 650 | 6 | |a Amides. | |
| 650 | 6 | |a Statistiques. | |
| 650 | 6 | |a Services de santé |x Administration. | |
| 650 | 6 | |a Composés organiques. | |
| 650 | 6 | |a Prestation de soins. | |
| 650 | 6 | |a Acides carboxyliques. | |
| 650 | 6 | |a Aliments |x Manipulation. | |
| 650 | 6 | |a Acrylamide. | |
| 650 | 6 | |a Statistique. | |
| 650 | 6 | |a Soins médicaux. | |
| 650 | 7 | |a risk assessment. |2 aat | |
| 650 | 7 | |a risk management. |2 aat | |
| 650 | 7 | |a probability. |2 aat | |
| 650 | 7 | |a public health. |2 aat | |
| 650 | 7 | |a organic compounds. |2 aat | |
| 650 | 7 | |a statistics. |2 aat | |
| 650 | 7 | |a Statistics |2 fast | |
| 650 | 7 | |a Risk management |2 fast | |
| 650 | 7 | |a Risk |2 fast | |
| 650 | 7 | |a Public health |2 fast | |
| 650 | 7 | |a Probabilities |2 fast | |
| 650 | 7 | |a Pollution |2 fast | |
| 650 | 7 | |a Organization |2 fast | |
| 650 | 7 | |a Organic compounds |2 fast | |
| 650 | 7 | |a Medical care |2 fast | |
| 650 | 7 | |a Industries |2 fast | |
| 650 | 7 | |a Health services administration |2 fast | |
| 650 | 7 | |a Food industry and trade |2 fast | |
| 650 | 7 | |a Carboxylic acids |2 fast | |
| 650 | 7 | |a Amides |2 fast | |
| 650 | 7 | |a Acrylates |2 fast | |
| 650 | 7 | |a Acrylamide |2 fast | |
| 650 | 7 | |a Food contamination |x Analysis |2 fast | |
| 650 | 7 | |a Food handling |2 fast | |
| 650 | 7 | |a Risk assessment |2 fast | |
| 653 | |a Acrylamide. |a Food contamination. | ||
| 710 | 2 | |a World Health Organization. | |
| 758 | |i has work: |a Health Implications of Acrylamide in Food (Text) |1 https://id.oclc.org/worldcat/entity/E39PD39jycct9j3QWF3863GdkP |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
| 776 | 1 | |z 9789241562188 | |
| 856 | 4 | 0 | |u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=284634 |z Texto completo |
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