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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.)...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Amsterdam :
Elsevier,
[2016]
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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|---|---|---|---|
| 001 | SCIDIR_ocn917137039 | ||
| 003 | OCoLC | ||
| 005 | 20231120112013.0 | ||
| 006 | m o d | ||
| 007 | cr un||||||||| | ||
| 008 | 150810s2016 ne ob 001 0 eng d | ||
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| 016 | 7 | |a 101673372 |2 DNLM | |
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| 020 | |a 9780128028759 |q (electronic bk.) | ||
| 020 | |a 0128028750 |q (electronic bk.) | ||
| 020 | |z 9780128028322 | ||
| 020 | |z 0128028327 | ||
| 035 | |a (OCoLC)917137039 |z (OCoLC)918622913 |z (OCoLC)1066457181 |z (OCoLC)1087442518 |z (OCoLC)1105179700 |z (OCoLC)1105571990 |z (OCoLC)1235829856 | ||
| 050 | 4 | |a RA1242.A33 | |
| 060 | 4 | |a 2015 K-889 | |
| 060 | 4 | |a QU 62 | |
| 072 | 7 | |a MED |x 071000 |2 bisacsh | |
| 082 | 0 | 4 | |a 615.954 |2 23 |
| 245 | 0 | 0 | |a Acrylamide in food : |b analysis, content and potential health effects / |c edited by Vural G�okmen. |
| 264 | 1 | |a Amsterdam : |b Elsevier, |c [2016] | |
| 264 | 4 | |c �2016 | |
| 300 | |a 1 online resource (xx, 523 pages) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 588 | 0 | |a Online resource; title from PDF title page (EBSCO, viewed August 13, 2015). | |
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a Front Cover; Acrylamide in Food; Copyright; CONTENTS; LIST OF CONTRIBUTORS; PREFACE; INTRODUCTION: POTENTIAL SAFETY RISKS ASSOCIATED WITH THERMAL PROCESSING OF FOODS; RISKS ASSOCIATED WITH THERMAL PROCESSING; CHEMISTRY OF THE MAILLARD REACTION; ACRYLAMIDE IN HEATED FOODS; CONCERNS OVER THERMAL PROCESSING OF FOODS; REFERENCES; Chapter 1 -- Acrylamide Formation Mechanisms; INTRODUCTION; MAJOR PATHWAYS OF ACRYLAMIDE FORMATION; MINOR PATHWAYS AND NON-MAILLARD ROUTES TO ACRYLAMIDE; FACTORS IMPACTING THE FORMATION OF ACRYLAMIDE IN FOOD; MITIGATION, THE FOODDRINKEUROPE "ACRYLAMIDE TOOLBOX"; KEY FACTS. | |
| 505 | 8 | |a MINI DICTIONARYSUMMARY POINTS; REFERENCES; Chapter 2 -- Challenges in Estimating Dietary Acrylamide Intake; INTRODUCTION; METHODS TO ESTIMATE THE USUAL DIETARY ACRYLAMIDE INTAKE AND ITS SHORTCOMINGS; MEASUREMENT ERROR; STANDARDIZED DIETARY ACRYLAMIDE INTAKE ACROSS COUNTRIES; POTENTIAL NEW TOOLS TO ESTIMATE DIETARY ACRYLAMIDE INTAKE; MAIN CHALLENGES IN ESTIMATING DIETARY ACRYLAMIDE INTAKE; POTENTIAL IMPROVEMENTS IN ESTIMATING DIETARY ACRYLAMIDE EXPOSURE; KEY FACTS; MINI DICTIONARY; SUMMARY POINTS; REFERENCES; Chapter 3 -- Secular Trends in Food Acrylamide; INTRODUCTION. | |
| 505 | 8 | |a The time trends in acrylamide levels for selected food categories, calculated for the time period of 2002-2006, on the basis of ... "common european trends" and "marginal european trends" of changes of acrylamide levels in food between 2007 and 2010, calculate ... ; a downward trend in acrylamide level in potato crisps in europe from 2002 to 2011, based on the european snacks association data ... ; tendencies of changes in acrylamide levels in certain categories of food in poland, between 2004 and 2010, on the basis of natio ... ; conclusions; key facts; mini dictionary; summary points. | |
| 505 | 8 | |a ABBREVIATIONSREFERENCES; SECTION A -- Acrylamide, The Food Chain in the Context of Harm; Chapter 4 -- Acrylamide Intake, Its Effects on Tissues and Cancer; INTRODUCTION; HUMAN EXPOSURE TO ACRYLAMIDE; DIETARY INTAKE OF ACRYLAMIDE; RISK ASSESSMENT; TOXIC EFFECTS OF ACRYLAMIDE IN TISSUES; CARCINOGENICITY IN ANIMAL STUDIES; IN VITRO AND IN VIVO GENOTOXICITY; HUMAN CANCER COHORT STUDIES; KEY FACTS; MINI DICTIONARY; SUMMARY POINTS; REFERENCES; Chapter 5 -- Maternal Acrylamide and Effects on Offspring; INTRODUCTION; CENTRAL AND PERIPHERAL NERVOUS SYSTEM; REPRODUCTIVE SYSTEM; DIGESTIVE SYSTEM. | |
| 505 | 8 | |a BODY WEIGHTCONCLUSIONS; KEY FACTS; MINI DICTIONARY; SUMMARY POINTS; REFERENCES; Chapter 6 -- Metabolism of Acrylamide in Humans and Biomarkers of Exposure to Acrylamide; INTRODUCTION; ABSORPTION AND BIOAVAILABILITY; BIOTRANSFORMATION; BIOMARKERS OF EXPOSURE TO ACRYLAMIDE; KEY FACTS; MINI DICTIONARY; SUMMARY POINTS; REFERENCES; SECTION B -- Acrylamide in Foods; Chapter 7 -- Acrylamide in Bakery Products; INTRODUCTION; OCCURRENCE LEVELS OF ACRYLAMIDE IN BAKERY PRODUCTS; FACTORS AFFECTING ACRYLAMIDE FORMATION IN BAKERY PRODUCTS; COMPOSITIONAL FACTORS; TECHNOLOGICAL FACTORS. | |
| 520 | |a 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. | ||
| 650 | 0 | |a Food contamination. | |
| 650 | 0 | |a Acrylamide. | |
| 650 | 0 | |a Food |x Analysis. | |
| 650 | 0 | |a Heat. | |
| 650 | 1 | 2 | |a Acrylamide |x adverse effects |0 (DNLM)D020106Q000009 |
| 650 | 2 | |a Acrylamide |0 (DNLM)D020106 | |
| 650 | 2 | 2 | |a Food Analysis |0 (DNLM)D005504 |
| 650 | 2 | 2 | |a Hot Temperature |0 (DNLM)D006358 |
| 650 | 2 | 2 | |a Food Contamination |0 (DNLM)D005506 |
| 650 | 6 | |a Aliments |x Contamination. |0 (CaQQLa)201-0017024 | |
| 650 | 6 | |a Acrylamide. |0 (CaQQLa)201-0158819 | |
| 650 | 6 | |a Aliments |x Analyse. |0 (CaQQLa)201-0019673 | |
| 650 | 6 | |a Chaleur. |0 (CaQQLa)201-0005200 | |
| 650 | 7 | |a heat. |2 aat |0 (CStmoGRI)aat300056020 | |
| 650 | 7 | |a MEDICAL |x Pharmacology. |2 bisacsh | |
| 650 | 7 | |a Heat. |2 fast |0 (OCoLC)fst00953778 | |
| 650 | 7 | |a Food |x Analysis. |2 fast |0 (OCoLC)fst00930460 | |
| 650 | 7 | |a Acrylamide. |2 fast |0 (OCoLC)fst00796103 | |
| 650 | 7 | |a Food contamination. |2 fast |0 (OCoLC)fst00930746 | |
| 653 | 0 | 0 | |a acrylamiden |
| 653 | 0 | 0 | |a acrylamides |
| 653 | 0 | 0 | |a detectie |
| 653 | 0 | 0 | |a detection |
| 653 | 0 | 0 | |a analytische methoden |
| 653 | 0 | 0 | |a analytical methods |
| 653 | 0 | 0 | |a voedselsamenstelling |
| 653 | 0 | 0 | |a food composition |
| 653 | 0 | 0 | |a chemische samenstelling |
| 653 | 0 | 0 | |a chemical composition |
| 653 | 0 | 0 | |a voeding en gezondheid |
| 653 | 0 | 0 | |a nutrition and health |
| 653 | 1 | 0 | |a Food Analysis |
| 653 | 2 | 0 | |a Human Nutrition and Health |
| 653 | 1 | 0 | |a Voedselanalyse |
| 653 | 2 | 0 | |a Humane voeding en gezondheid |
| 700 | 1 | |a G�okmen, Vural, |e editor. | |
| 776 | 0 | 8 | |i Print version: |a G�okmen, Vural. |t Acrylamide in Food : Analysis, Content and Potential Health Effects. |d Burlington : Elsevier Science, �2015 |z 9780128028322 |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780128028322 |z Texto completo |