Acrylamide in food : analysis, content and potential health effects

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.)...

Full description

Saved in:
Bibliographic Details
Other Authors: Gökmen, Vural, (Editor)
Format: eBook
Language: English
Published: Amsterdam : Elsevier, [2016]
Subjects:
kontaminace potravin
akrylamid
analýza potravin
food contaminantion
acrylamide
food analysis
elektronické knihy
sborníky
electronic books
papers of several authors
ISBN: 9780128028759
9780128028322
Physical Description: 1 online resource (xx, 523 pages)

Cover

Table of contents

LEADER 03027cam a2200553 i 4500
001 96978
003 CZ-ZlUTB
005 20240914110251.0
006 m o d
007 cr un|||||||||
008 150810s2016 ne fo 001 0 eng d
999 |c 96978  |d 96978 
020 |a 9780128028759  |q (electronic bk.) 
020 |a 9780128028322 
035 |a (OCoLC)917137039  |z (OCoLC)918622913  |z (OCoLC)1066457181  |z (OCoLC)1087442518  |z (OCoLC)1105179700  |z (OCoLC)1105571990 
040 |a NLGGC  |b eng  |e rda  |e pn  |c NLGGC  |d N$T  |d UIU  |d N$T  |d OPELS  |d IDEBK  |d CDX  |d OCLCF  |d KNOVL  |d EBLCP  |d YDXCP  |d DEBSZ  |d OCLCQ  |d U3W  |d D6H  |d CEF  |d RRP  |d OCLCQ  |d WYU  |d OCLCA  |d MERER  |d OCLCO  |d OCLCA  |d OCLCQ  |d UWW  |d NZHMA  |d LQU  |d OCLCQ  |d WURST 
072 7 |a 664  |x Potravinářský průmysl  |2 Konspekt  |9 19 
080 |a 613.26/.29:504.5  |2 MRF 
080 |a 547.391.1’054.4  |2 MRF 
080 |a 543.6:663/664  |2 MRF 
080 |a (0.034.2:08)  |2 MRF 
080 |a (082)  |2 MRF 
245 0 0 |a Acrylamide in food :  |b analysis, content and potential health effects /  |c edited by Vural Gökmen. 
264 1 |a Amsterdam :  |b Elsevier,  |c [2016] 
264 4 |c ©2016 
300 |a 1 online resource (xx, 523 pages) 
336 |a text  |b txt  |2 rdacontent 
337 |a počítač  |b c  |2 rdamedia 
338 |a online zdroj  |b cr  |2 rdacarrier 
504 |a Includes bibliographical references and index. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 |a 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 s.- Resumé vydavatel 
590 |a Elsevier  |b ScienceDirect All Books 
650 0 7 |a kontaminace potravin  |2 czenas  |7 ph134854 
650 0 7 |a akrylamid  |2 czenas  |7 ph238360 
650 0 7 |a analýza potravin  |2 czenas  |7 ph135544 
650 0 9 |a food contaminantion  |2 eczenas 
650 0 9 |a acrylamide  |2 eczenas 
650 0 9 |a food analysis  |2 eczenas 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 7 |a sborníky  |7 fd163935  |2 czenas 
655 9 |a electronic books  |2 eczenas 
655 9 |a papers of several authors  |2 eczenas 
700 1 |a Gökmen, Vural,  |e editor. 
776 0 8 |i Print version:  |a Gökmen, Vural.  |t Acrylamide in Food : Analysis, Content and Potential Health Effects.  |d Burlington : Elsevier Science, ©2015  |z 9780128028322 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://www.sciencedirect.com/science/book/9780128028322  |y Plný text 
942 |2 udc 
992 |c NTK-Elsevier 
993 |x NEPOSILAT  |y EIZ 

Similar Items