by
Belitz, H.-D. (Hans-Dieter)
Call Number
664.07 BEL
Publication Date
2004
Summary
"This book is a valuable on the job reference for chemists, food chemists, food technologists, engineers, biochemists, nutritionists, and analytical chemists in food and agricultural research, food industry, nutrition, food control, and service laboratories."--BOOK JACKET.
Format:
Books
Relevance:
0.0772
by
Vega, César.
Call Number
664.07 KIT
Publication Date
2012
Format:
Books
Relevance:
0.0495
View Other Search Results
by
Spyros, Apostolos.
Call Number
664.07
Publication Date
2012
Summary
This book is a compact and complete source of information for food scientists who wish to apply methodologies based on NMR spectroscopy in food analysis.
Format:
Electronic Resources
Relevance:
0.0342
by
Pico, Yolanda.
Call Number
664.07
Publication Date
2020
Format:
Electronic Resources
Relevance:
0.0264
by
Da, Wen Sun, editor.
Call Number
664.07
Publication Date
2018
Format:
Electronic Resources
Relevance:
0.0264
by
Gökmen, Vural, author.
Call Number
615.954 GOK
Publication Date
2015
Summary
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 science. As the World Health Organization has declared that acrylamide represents a potential health risk, there has been, in recent years, an increase in material on the formation and presence of acrylamide in different foods. This book compiles and synthesizes that information in a single source, thus enabling those in one discipline to become familiar with the concepts and applications in other disciplines of food science. Provides latest information on acrylamide in various foods (bakery products, fried potato products, coffee, battered products, water, table olives, etc.) Explores acrylamide in the food chain in the context of harm, such as acrylamide and cancer, neuropathology of acrylamide, maternal acrylamide and effects on offspring and its toxic effects in tissues Touches on a variety of subjects, including acrylamide, high heated foods, dietary acrylamide, acrylamide formation, N-acetyl-S-(2-carbamoylethyl)-cysteine (AAMA), acrylamide removal, L-asparaginase, and acrylamide determination Presents recent analytical methodologies for acrylamide determination, including liquid chromatographic tandem mass spectrometry and gas chromatography-mass spectrometry.
Format:
Electronic Resources
Relevance:
0.0264