Acrylamide and other hazardous compounds in heat-treated foods
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| Format: | Elektronisch E-Book |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Cambridge, England
Woodhead Pub.
2006
|
| Schriftenreihe: | Woodhead Publishing in food science, technology, and nutrition
|
| Schlagworte: | |
| Online-Zugang: | Volltext |
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| spelling | Acrylamide and other hazardous compounds in heat-treated foods edited by K. Skog and J. Alexander Cambridge, England Woodhead Pub. 2006 1 Online-Ressource (xxi, 513 p.) txt rdacontent c rdamedia cr rdacarrier Woodhead Publishing in food science, technology, and nutrition Includes bibliographical references and index Although the aim of cooking foods is to make them more appetizing and microbiologically safe, it is now known that cooking and food processing at high temperatures generate various kinds of toxic substances, such as heterocyclic amines and acrylamide, via the Maillard reaction. Summarising the latest research in this field, this important collection discusses both the formation of health-hazardous compounds during heat treatment of foods and practical methods to minimise their formation. Part one analyses the formation of hazardous compounds in heat-treated foods such as meat, potatoes, cereal and coffee. Part two discusses the health risks posed by heat-induced toxicants. It includes chapters on bio-monitoring, exposure assessment and risk assessment, as well as chapters on the risks of specific compounds. The final part of the book is concerned with the key area of minimising the formation of harmful compounds in food products. This can be achieved by controlling processing conditions and modifying ingredients, among other methods. With its distinguished editors and international team of contributors with unrivalled academic and industry experience, Acrylamide and other hazardous compounds in heat-treated foods, is invaluable for all those concerned with this crucial safety issue throughout the food industry. Analyses the formation of health hazardous compounds during heat treatment of foodsDiscusses practical methods to minimise formationDistinguished editors and international team of contributors MEDICAL / Toxicology bisacsh Acrylamide / Toxicology fast Food / Toxicology fast Medizin Acrylamide Toxicology Food Toxicology Lebensmittel (DE-588)4034870-2 gnd rswk-swf Gesundheitsschädlicher Stoff (DE-588)4020767-5 gnd rswk-swf Lebensmitteltechnologie (DE-588)4034901-9 gnd rswk-swf Erhitzen (DE-588)4246665-9 gnd rswk-swf Schadstoff (DE-588)4051933-8 gnd rswk-swf Acrylamid (DE-588)4323198-6 gnd rswk-swf 1\p (DE-588)4143413-4 Aufsatzsammlung gnd-content Lebensmittel (DE-588)4034870-2 s Erhitzen (DE-588)4246665-9 s Schadstoff (DE-588)4051933-8 s 2\p DE-604 Gesundheitsschädlicher Stoff (DE-588)4020767-5 s 3\p DE-604 Lebensmitteltechnologie (DE-588)4034901-9 s Acrylamid (DE-588)4323198-6 s 4\p DE-604 Skog, Kerstin Sonstige oth Alexander, J. Sonstige oth http://www.sciencedirect.com/science/book/9781845690113 Verlag Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 2\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 3\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 4\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Acrylamide and other hazardous compounds in heat-treated foods MEDICAL / Toxicology bisacsh Acrylamide / Toxicology fast Food / Toxicology fast Medizin Acrylamide Toxicology Food Toxicology Lebensmittel (DE-588)4034870-2 gnd Gesundheitsschädlicher Stoff (DE-588)4020767-5 gnd Lebensmitteltechnologie (DE-588)4034901-9 gnd Erhitzen (DE-588)4246665-9 gnd Schadstoff (DE-588)4051933-8 gnd Acrylamid (DE-588)4323198-6 gnd |
| subject_GND | (DE-588)4034870-2 (DE-588)4020767-5 (DE-588)4034901-9 (DE-588)4246665-9 (DE-588)4051933-8 (DE-588)4323198-6 (DE-588)4143413-4 |
| title | Acrylamide and other hazardous compounds in heat-treated foods |
| title_auth | Acrylamide and other hazardous compounds in heat-treated foods |
| title_exact_search | Acrylamide and other hazardous compounds in heat-treated foods |
| title_full | Acrylamide and other hazardous compounds in heat-treated foods edited by K. Skog and J. Alexander |
| title_fullStr | Acrylamide and other hazardous compounds in heat-treated foods edited by K. Skog and J. Alexander |
| title_full_unstemmed | Acrylamide and other hazardous compounds in heat-treated foods edited by K. Skog and J. Alexander |
| title_short | Acrylamide and other hazardous compounds in heat-treated foods |
| title_sort | acrylamide and other hazardous compounds in heat treated foods |
| topic | MEDICAL / Toxicology bisacsh Acrylamide / Toxicology fast Food / Toxicology fast Medizin Acrylamide Toxicology Food Toxicology Lebensmittel (DE-588)4034870-2 gnd Gesundheitsschädlicher Stoff (DE-588)4020767-5 gnd Lebensmitteltechnologie (DE-588)4034901-9 gnd Erhitzen (DE-588)4246665-9 gnd Schadstoff (DE-588)4051933-8 gnd Acrylamid (DE-588)4323198-6 gnd |
| topic_facet | MEDICAL / Toxicology Acrylamide / Toxicology Food / Toxicology Medizin Acrylamide Toxicology Food Toxicology Lebensmittel Gesundheitsschädlicher Stoff Lebensmitteltechnologie Erhitzen Schadstoff Acrylamid Aufsatzsammlung |
| url | http://www.sciencedirect.com/science/book/9781845690113 |
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