Acrylamide in food : analysis, content and potential health effects /

Acrylamide in Food: Analysis, Content and Potential Health Effects provides the recent analytical methodologies for acrylamide detection, up-to-date information about its occurrence in various foods (such as bakery products, fried potato products, coffee, battered products, water, table olives etc.)...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Gökmen, Vural (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Amsterdam : Elsevier, [2016]
Temas:
Food contamination.
Acrylamide.
Food > Analysis.
Heat.
Acrylamide > adverse effects
Acrylamide
Food Analysis
Hot Temperature
Food Contamination
Aliments > Contamination.
Aliments > Analyse.
Chaleur.
heat.
MEDICAL > Pharmacology.
acrylamiden
acrylamides
detectie
detection
analytische methoden
analytical methods
voedselsamenstelling
food composition
chemische samenstelling
chemical composition
voeding en gezondheid
nutrition and health
Human Nutrition and Health
Voedselanalyse
Humane voeding en gezondheid
Acceso en línea:Texto completo
Descripción
Sumario:Acrylamide in Food: Analysis, Content and Potential Health Effects provides the recent analytical methodologies for acrylamide detection, up-to-date information about its occurrence in various foods (such as bakery products, fried potato products, coffee, battered products, water, table olives etc.), and its interaction mechanisms and health effects. The book is designed for food scientists, technologists, toxicologists, and food industry workers, providing an invaluable industrial reference book that is also ideal for academic libraries that cover the domains of food production or food s.
Descripción Física:1 online resource (xx, 523 pages)
Bibliografía:Includes bibliographical references and index.
ISBN:9780128028759
0128028750

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