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Chemical food safety and health /
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York :
Nova Science Publishers,
©2013.
|
| Colección: | Food science and technology (Academic Press)
Public health in the 21st century series. |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000 i 4500 | ||
|---|---|---|---|
| 001 | EBSCO_ocn868975162 | ||
| 003 | OCoLC | ||
| 005 | 20231017213018.0 | ||
| 006 | m o d | ||
| 007 | cr ||||||||||| | ||
| 008 | 130913s2013 nyua ob 001 0 eng | ||
| 010 | |a 2019714193 | ||
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| 016 | 7 | |a 016585487 |2 Uk | |
| 020 | |a 9781629483443 |q (ebook) | ||
| 020 | |a 1629483443 | ||
| 020 | |z 1629483397 | ||
| 020 | |z 9781629483399 | ||
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| 029 | 1 | |a DEBBG |b BV042793162 | |
| 029 | 1 | |a DEBBG |b BV043780018 | |
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| 035 | |a (OCoLC)868975162 | ||
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| 072 | 7 | |a MED |x 071000 |2 bisacsh | |
| 082 | 0 | 0 | |a 363.19/26 |2 23 |
| 049 | |a UAMI | ||
| 100 | 1 | |a Ciesarova, Zuzana. | |
| 245 | 1 | 0 | |a Chemical food safety and health / |c Franco Pedreschi Plasencia and Zuzana Ciesarová, editors. |
| 264 | 1 | |a New York : |b Nova Science Publishers, |c ©2013. | |
| 300 | |a 1 online resource | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Food science and technology | |
| 490 | 1 | |a Public health in the 21st century | |
| 504 | |a Includes bibliographical references and index. | ||
| 588 | 0 | |a Print version record. | |
| 505 | 0 | |a CHEMICAL FOOD SAFETY AND HEALTH; Library of Congress Cataloging-in-Publication Data; CONTENTS; INTRODUCTION; Chapter 1: ACRYLAMIDE MITIGATION IN HEAT PROCESSED FOODS: PATENTED TECHNIQUES ; ABSTRACT; 1. INTRODUCTION; 2. ACRYLAMIDE, A CHEMICAL APPROACH; 3. Acrylamide in Foods: Understanding of its Formation; 4. ACRYLAMIDE REDUCTION METHODS; 5. SEVERAL TECHNOLOGIES COMBINED; 6. IS IT POSSIBLE TO PRODUCE A "REDUCED-ACRYLAMIDE" PRODUCT THAT HAS A GOOD CONSUMER ACCEPTANCE?; CONCLUSION; ACKNOWLEDGMENTS; REFERENCES. | |
| 505 | 8 | |a Chapter 2: THE RELEVANCE OF ACRYLAMIDE IN THE FOOD INDUSTRY: OCCURRENCE, EXPOSURE AND IMPACT OF MITIGATION TOOLS ABSTRACT; 1. INTRODUCTION; 2. CONCERN OF EUROPEAN INSTITUTIONS ABOUT ACRYLAMIDE OCCURRENCE IN FOODS; 3. SOURCES OF ACRYLAMIDE INTAKE IN A HUMAN DIET; 4. ESTIMATION OF ACRYLAMIDE EXPOSURE; 5. MAIN CONTRIBUTORS OF ACRYLAMIDE INTAKE; 6. POTENTIALITY OF ACRYLAMIDE MITIGATION TOOLS TO REDUCE EXPOSURE; 7. SUBSTITUTION OF AMMONIUM HYDROGEN CARBONATE; 8. APPLICATION OF ASPARAGINASE; 9. ADDITIVES IN BREAD MAKING; 10. ADDITION OF NATURAL ANTIOXIDANTS; CONCLUSION; ACKNOWLEDGMENTS; REFERENCES. | |
| 505 | 8 | |a Chapter 3: 5-HYDROXYMETHYL-FURFURAL AND FURFURYL ALCOHOL: OCCURRENCE, EXPOSURE AND DETECTIONABSTRACT; 1. INTRODUCTION; 2. ANALYSIS OF 5-HYDROXYMETHYL-FURFURAL; 3. FORMATION OF 5-HYDROXYMETHYL FURFURAL; 4. EXPOSURE; 5. FURFURYL ALCOHOL; CONCLUSION; REFERENCES; Chapter 4: TYPES OF PESTICIDES, THEIR TOXICOLOGICAL EFFECTS AND RESIDUAL PRESENCE IN THE FOOD CHAIN; ABSTRACT; 1. INTRODUCTION; 2. TYPES OF PESTICIDES ; 3. TOXICITY AS A RESULT FROM EXPOSURE TO PESTICIDES ; 4. PRESENCE OF PESTICIDE RESIDUES IN THE FOOD CHAIN; CONCLUSION; REFERENCES ; Chapter 5: POLYPHENOLS AS FOOD ANTIOXIDANTS; ABSTRACT. | |
| 505 | 8 | |a 1. INTRODUCTIONCONCLUSION; ACKNOWLEDGMENTS; REFERENCES; Chapter 6: SELENIUM AND HEALTH: DISCOVERING NUTRITIONAL BIOMARKERS ; ABSTRACT; 1. INTRODUCTION; 2. SELENIUM AS AN ESSENTIAL MICRONUTRIENT; 3. SELENIUM METABOLISM; 4. SELENIUM AND HUMAN HEALTH; 5. SELENIUM AS CHEMOPROTECTIVE AGENT; 6. BIOMARKERS OF SELENIUM STATUS; 7. NEW POTENTIAL BIOMARKERS OF THE INTAKE OF ORGANIC SELENO-COMPOUNDS; 8. STATISTICAL ANALYSIS OF PROTEIN EXPRESSION PATTERN; 9. DIFFERENTIAL PROTEIN EXPRESSION WITH SUPRANUTRITIONAL SELENIUM DIETARY SUPPLEMENTATION AS COMPARED TO MINIMUM SELENIUM DOSE. | |
| 505 | 8 | |a 10. SELENIUM STATUS ASSESSMENT THROUGH TRADITIONAL INDEXESCONCLUSION; REFERENCES; Chapter 7: EFFECT OF FOOD MICROSTRUCTURE ON NUTRIENT BIOAVAILABILITY AND HEALTH; ABSTRACT; 1. INTRODUCTION; 2. NUTRIENT BIOAVAILABILITY AND ITS IMPORTANCE; 3. FOOD MICROSTRUCTURE; CONCLUSION; REFERENCES; Chapter 8: SHELF-LIFE CALCULATION AND TEMPERATURE-TIME INDICATORS: IMPORTANCE IN FOOD SAFETY ; ABSTRACT; 1. INTRODUCTION; 2. QUALITY DEGRADATION IN FOODS FOCUSED ON THE EFFECT OF MICROBIAL GROWTH ON FOOD SAFETY; 3. KINETICS OF QUALITY LOSS AND MICROBIAL GROWTH. | |
| 590 | |a eBooks on EBSCOhost |b EBSCO eBook Subscription Academic Collection - Worldwide | ||
| 650 | 0 | |a Chemicals |x Safety measures. | |
| 650 | 0 | |a Food |x Toxicology. | |
| 650 | 6 | |a Produits chimiques |x Sécurité |x Mesures. | |
| 650 | 6 | |a Aliments |x Toxicologie. | |
| 650 | 7 | |a MEDICAL |x Pharmacology. |2 bisacsh | |
| 650 | 7 | |a Chemicals |x Safety measures |2 fast | |
| 650 | 7 | |a Food |x Toxicology |2 fast | |
| 700 | 1 | |a Plasencia, Franco Pedreschi. | |
| 776 | 0 | 8 | |i Print version: |t Chemical food safety and health. |d New York : Nova Science Publishers, ©2013 |z 9781629483399 |w (DLC) 2013950458 |
| 830 | 0 | |a Food science and technology (Academic Press) | |
| 830 | 0 | |a Public health in the 21st century series. | |
| 856 | 4 | 0 | |u https://ebsco.uam.elogim.com/login.aspx?direct=true&scope=site&db=nlebk&AN=662158 |z Texto completo |
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| 994 | |a 92 |b IZTAP | ||