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.)...

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Bibliographic Details
Other Authors: Gökmen, Vural, (Editor)
Format: eBook
Language: English
Published: Amsterdam : Elsevier, [2016]
Subjects:
Food contamination.
Acrylamide.
Food > Analysis.
Heat.
elektronické knihy
electronic books
ISBN: 9780128028759
0128028750
9780128028322
0128028327
Physical Description: 1 online resource (xx, 523 pages)

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Table of contents

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020 |a 9780128028759  |q (electronic bk.) 
020 |a 0128028750  |q (electronic bk.) 
020 |z 9780128028322 
020 |z 0128028327 
035 |a (OCoLC)917137039  |z (OCoLC)918622913  |z (OCoLC)1066457181  |z (OCoLC)1087442518  |z (OCoLC)1105179700  |z (OCoLC)1105571990  |z (OCoLC)1235829856 
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 computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
504 |a Includes bibliographical references and index. 
505 0 |a Front Cover; Acrylamide in Food; Copyright; CONTENTS; LIST OF CONTRIBUTORS; PREFACE; INTRODUCTION: POTENTIAL SAFETY RISKS ASSOCIATED WITH THERMAL PROCESSING OF FOODS; RISKS ASSOCIATED WITH THERMAL PROCESSING; CHEMISTRY OF THE MAILLARD REACTION; ACRYLAMIDE IN HEATED FOODS; CONCERNS OVER THERMAL PROCESSING OF FOODS; REFERENCES; Chapter 1 -- Acrylamide Formation Mechanisms; INTRODUCTION; MAJOR PATHWAYS OF ACRYLAMIDE FORMATION; MINOR PATHWAYS AND NON-MAILLARD ROUTES TO ACRYLAMIDE; FACTORS IMPACTING THE FORMATION OF ACRYLAMIDE IN FOOD; MITIGATION, THE FOODDRINKEUROPE "ACRYLAMIDE TOOLBOX"; KEY FACTS. 
505 8 |a MINI DICTIONARYSUMMARY POINTS; REFERENCES; Chapter 2 -- Challenges in Estimating Dietary Acrylamide Intake; INTRODUCTION; METHODS TO ESTIMATE THE USUAL DIETARY ACRYLAMIDE INTAKE AND ITS SHORTCOMINGS; MEASUREMENT ERROR; STANDARDIZED DIETARY ACRYLAMIDE INTAKE ACROSS COUNTRIES; POTENTIAL NEW TOOLS TO ESTIMATE DIETARY ACRYLAMIDE INTAKE; MAIN CHALLENGES IN ESTIMATING DIETARY ACRYLAMIDE INTAKE; POTENTIAL IMPROVEMENTS IN ESTIMATING DIETARY ACRYLAMIDE EXPOSURE; KEY FACTS; MINI DICTIONARY; SUMMARY POINTS; REFERENCES; Chapter 3 -- Secular Trends in Food Acrylamide; INTRODUCTION. 
505 8 |a The time trends in acrylamide levels for selected food categories, calculated for the time period of 2002-2006, on the basis of ... "common european trends" and "marginal european trends" of changes of acrylamide levels in food between 2007 and 2010, calculate ... ; a downward trend in acrylamide level in potato crisps in europe from 2002 to 2011, based on the european snacks association data ... ; tendencies of changes in acrylamide levels in certain categories of food in poland, between 2004 and 2010, on the basis of natio ... ; conclusions; key facts; mini dictionary; summary points. 
505 8 |a ABBREVIATIONSREFERENCES; SECTION A -- Acrylamide, The Food Chain in the Context of Harm; Chapter 4 -- Acrylamide Intake, Its Effects on Tissues and Cancer; INTRODUCTION; HUMAN EXPOSURE TO ACRYLAMIDE; DIETARY INTAKE OF ACRYLAMIDE; RISK ASSESSMENT; TOXIC EFFECTS OF ACRYLAMIDE IN TISSUES; CARCINOGENICITY IN ANIMAL STUDIES; IN VITRO AND IN VIVO GENOTOXICITY; HUMAN CANCER COHORT STUDIES; KEY FACTS; MINI DICTIONARY; SUMMARY POINTS; REFERENCES; Chapter 5 -- Maternal Acrylamide and Effects on Offspring; INTRODUCTION; CENTRAL AND PERIPHERAL NERVOUS SYSTEM; REPRODUCTIVE SYSTEM; DIGESTIVE SYSTEM. 
505 8 |a BODY WEIGHTCONCLUSIONS; KEY FACTS; MINI DICTIONARY; SUMMARY POINTS; REFERENCES; Chapter 6 -- Metabolism of Acrylamide in Humans and Biomarkers of Exposure to Acrylamide; INTRODUCTION; ABSORPTION AND BIOAVAILABILITY; BIOTRANSFORMATION; BIOMARKERS OF EXPOSURE TO ACRYLAMIDE; KEY FACTS; MINI DICTIONARY; SUMMARY POINTS; REFERENCES; SECTION B -- Acrylamide in Foods; Chapter 7 -- Acrylamide in Bakery Products; INTRODUCTION; OCCURRENCE LEVELS OF ACRYLAMIDE IN BAKERY PRODUCTS; FACTORS AFFECTING ACRYLAMIDE FORMATION IN BAKERY PRODUCTS; COMPOSITIONAL FACTORS; TECHNOLOGICAL FACTORS. 
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. 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Food contamination. 
650 0 |a Acrylamide. 
650 0 |a Food  |x Analysis. 
650 0 |a Heat. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Gökmen, Vural,  |e editor.  |1 https://id.oclc.org/worldcat/entity/E39PCjxMDjFFV7kVBHgCCT7pGd 
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://app.knovel.com/hotlink/toc/id:kpAFACPHE2/acrylamide-in-food?kpromoter=marc  |y Full text 

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