por
Belitz, H.-D. (Hans-Dieter)
Signatura topográfica preferida
664.07 BEL
Fecha de publicación
2004
Resumen
"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.
Formato:
Libros
Relevancia:
0.0772
por
Vega, César.
Signatura topográfica preferida
664.07 KIT
Fecha de publicación
2012
Formato:
Libros
Relevancia:
0.0495
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por
Spyros, Apostolos.
Signatura topográfica preferida
664.07
Fecha de publicación
2012
Resumen
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.
Formato:
Recursos electrónicos
Relevancia:
0.0342
por
Pico, Yolanda.
Signatura topográfica preferida
664.07
Fecha de publicación
2020
Formato:
Recursos electrónicos
Relevancia:
0.0264
por
Da, Wen Sun, editor.
Signatura topográfica preferida
664.07
Fecha de publicación
2018
Formato:
Recursos electrónicos
Relevancia:
0.0264
por
Gökmen, Vural, author.
Signatura topográfica preferida
615.954 GOK
Fecha de publicación
2015
Resumen
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.
Formato:
Recursos electrónicos
Relevancia:
0.0264
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