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0 (hodnocen0 x )

EB

EB

ONLINE

Amsterdam : Elsevier, [2016]

1 online zdroj

ISBN 9780128028759 (e-kniha)

ISBN 9780128028322 (print)

Obsahuje bibliografické odkazy a rejstřík

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..

Popsáno podle online zdroje

* acrylamide * akrylamid

001483092

List of Contributors // Preface // Introduction: Potential Safety Risks Associated with Thermal Processing of Foods // Chapter 1 - Acrylamide Formation Mechanisms 1-17 // Chapter 2 - Challenges in Estimating Dietary Acrylamide Intake 19-37 // Chapter 3 - Secular Trends in Food Acrylamide 39-59 // Chapter 4 - Acrylamide Intake, Its Effects on Tissues and Cancer 63-91 // Chapter 5 - Maternal Acrylamide and Effects on Offspring 93-107 // Chapter 6 - Metabolism of Acrylamide in Humans and Biomarkers of Exposure to Acrylamide 109-128 // Chapter 7 - Acrylamide in Bakery Products 131-157 // Chapter 8 - Acrylamide in Fried Potato Products 159-179 // Chapter 9 - Acrylamide in Coffee and Coffee Substitutes 181-195 // Chapter 10 - Acrylamide in Soybean Products, Roasted Nuts, and Dried Fruits 197-213 // Chapter 11 - Acrylamide in Tea Products 215-227 // Chapter 12 - Acrylamide in Table Olives 229-251 // Chapter 13 - Acrylamide in Battered Products 253-274 // Chapter 14 - Acrylamide in Surface and Drinking Water 275-293 // Index 507-523

(OCoLC)917137039