Chemistry and safety of acrylamide in food

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Chemistry and safety of acrylamide in...

Chemistry and safety of acrylamide in food

Friedman, Mendel, Mottram, Donald S

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ఈ పుస్తకం ఎంతగా నచ్చింది?

దింపుకొన్న ఫైల్ నాణ్యత ఏమిటి?

పుస్తక నాణ్యత అంచనా వేయడాలనుకుంటే దీన్ని దింపుకోండి

దింపుకొన్న ఫైళ్ళ నాణ్యత ఏమిటి?

Interest in the chemistry, biochemistry, and safety of acrylamide is running high. These proceedings contain presentations by experts from eight countries on the chemistry, analysis, metabolism, pharmacology, and toxicology of the compound.

వర్గాలు:

Science (General)

సంవత్సరం:

2005

ప్రచురణకర్త:

Springer

భాష:

english

పేజీల సంఖ్య:

476

ISBN 10:

0387239200

ISBN 13:

9780387239200

పుస్తక శ్రేణి:

Advances in experimental medicine and biology 561

ఫైల్:

PDF, 23.47 MB

IPFS:

,

english, 2005

కాపీరైట్ హోల్డర్ ఫిర్యాదు కారణంగా ఈ పుస్తకం డౌన్‌లోడ్ చేసుకోవడానికి అందుబాటులో లేదు

Beware of he who would deny you access to information, for in his heart he dreams himself your master

— Pravin Lal

మీకు ఆసక్తిగా కనిపించ వచ్చు

Mendel Friedman (auth.), Mendel Friedman (eds.) — Protein Crosslinking: Nutritional and Medical Consequences

J O'Brien, H.E. Nursten, M.J. Crabbe, J.M. Ames — The Maillard Reaction in Foods and Medicine

T.P. Labuza, V Monnier, J Baynes, J O'Brien — Maillard Reactions in Chemistry, Food and Health

Monoj K. Gupta, Kathleen Warner, Pamela J. White — Frying technology and practices

William Ward Pigman — The carbohydrates; chemistry, biochemistry, physiology

Salvatore Parisi, Sara M. Ameen, Shana Montalto, Anna Santangelo — Maillard Reaction in Foods: Mitigation Strategies and Positive Properties

SCHLICHT, RAYMOND CHARLES — STUDIES ON THE MAILLARD REACTION; APPLICATION OF RADIOCHEMICAL TECHNIQUES

C.O. Chichester, E.M. Mrak and B.S. Schweigert (Eds.) — Advances in Food Research 30

C.O. Chichester and E.M. Mrak (Eds.) — Advances in Food Research 14

C.O. Chichester and B.S. Schweigert (Eds.) — Advances in Food Research 32

N.A. Michael Eskin, Fereidoon Shahidi — Biochemistry of Foods

Fereidoon Shahidi, Chi-Tang Ho (auth.), Fereidoon Shahidi, Chi-Tang Ho, Nguyen van Chuyen (eds.) — Process-Induced Chemical Changes in Food

Servet Gulum Sumnu (Editor); Serpil Sahin (Editor) — Advances in Deep-Fat Frying of Foods

Richard H. Stadler, David R. Lineback — Process-Induced Food Toxicants Occurrence Formation Mitigation and Health Risks

Ivon Flament — Coffee Flavor Chemistry

Raphael Ikan — The Maillard Reaction

Ronald E. Wrolstad — Food Carbohydrate Chemistry (Institute of Food Technologists Series)

George R. Waller and Milton S. Feather (Eds.) — The Maillard Reaction in Foods and Nutrition

Thomas H. Parliment, Robert J. McGorrin, and Chi-Tang Ho (Eds.) — Thermal Generation of Aromas

Tung-Ching Lee and Hie-Joon Kim (Eds.) — Chemical Markers for Processed and Stored Foods

Deepthi K. Weerasinghe and Mathias K. Sucan (Eds.) — Process and Reaction Flavors. Recent Developments

Donald S. Mottram and Andrew J. Taylor (Eds.) — Controlling Maillard Pathways To Generate Flavors

Granvogl, Michael; Peterson, Devin; Schieberle, Peter — Browned flavors : analysis, formation, and physiology

American Chemical Society. Division of Agricultural and Food Chemistry.; Granvogl, Michael; MacMahon, Shaun — Food-borne toxicants: formation, analysis, and toxicology

Rossell J.B. — Frying: Improving Quality

Davídek, Jirí — Natural toxic compounds of foods : formation and change during processing and storage

H E Nursten — The Maillard reaction: chemistry, biochemistry, and implications

Frank A. Lee — Basic Food Chemistry

Alam Zeb — Food Frying: Chemistry, Biochemistry, and Safety

Jan Velisek; Richard Koplik; Karel Cejpek — The Chemistry of Food

Servet Gulum Sumnu, Serpil Sahin — Advances in deep-fat frying of foods

Liangli Yu; Shuo Wang; Baoguo Sun — Food Safety Chemistry: Toxicant Occurrence, Analysis and Mitigation

E. Quattrucci, R. Walker (auth.), Mendel Friedman (eds.) — Nutritional and Toxicological Consequences of Food Processing

Dimitrios Boskou, Ibrahim Elmadfa — Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures, Second Edition

J K Parker; J S Elmore; L Methven; D P Balagiannis — Flavour development, analysis and perception in food and beverages

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