par
Belitz, H.-D. (Hans-Dieter)
Numéro de rayon préféré
664.07 BEL
Date de publication
2004
Résumé
"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 :
Livres
Pertinence:
0.0772
par
Vega, César.
Numéro de rayon préféré
664.07 KIT
Date de publication
2012
Format :
Livres
Pertinence:
0.0495
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par
Spyros, Apostolos.
Numéro de rayon préféré
664.07
Date de publication
2012
Résumé
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 :
Ressources électroniques
Pertinence:
0.0342
par
Pico, Yolanda.
Numéro de rayon préféré
664.07
Date de publication
2020
Format :
Ressources électroniques
Pertinence:
0.0264
par
Da, Wen Sun, editor.
Numéro de rayon préféré
664.07
Date de publication
2018
Format :
Ressources électroniques
Pertinence:
0.0264
par
Gökmen, Vural, author.
Numéro de rayon préféré
615.954 GOK
Date de publication
2015
Résumé
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 :
Ressources électroniques
Pertinence:
0.0264
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