Téléchargez le livre : Acrylamide in Food

Acrylamide in Food

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Academic Press


Paru le : 2023-08-31

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Description

Acrylamide in Food, Second Edition, is fully updated with four new chapters that incorporate current literature on acrylamide, including analysis, formation mechanisms, levels in foods, reduction strategies, and new regulations, such as the one made by the European Union in 2017 regarding the presence of acrylamide in processed foods.
The book comprises of four parts: part one introduces acrylamide and the food chain in the context of harm and health. Part two focusses on acrylamide in various types of foods, such as bakery products, fried potato products, coffee, battered products, water, table olives, etc. Part three highlights its interaction mechanisms and health effects. Part four discusses methods of analysis.
Acrylamide in Food, Second Edition is edited by a team of international experts in the field and is a quality reference in the developing field of acrylamide in food. It is valuable to researchers in the food industry or working on evaluating the factors affecting the formation of acrylamide in different heat-treated foods and the possibilities of reducing acrylamide formation accordingly. Thoroughly updated revision, providing detailed information on acrylamide formation in various foods Includes updated content on new regulation regarding the presence of acrylamide in processed foods Includes interaction of acrylamide with other compounds and its fate during digestion Explores acrylamide in the food chain in the context of harm, such as acrylamide and cancer, neuropathology of acrylamide, and maternal acrylamide

Elsevier Science & Technology
Pages
630 pages
Collection
n.c
Parution
2023-08-31
Marque
Academic Press
EAN papier
9780323991193
EAN PDF
9780323991902
Informations sur l'ebook
Nombre pages copiables
63
Nombre pages imprimables
63
Taille du fichier
10086 Ko
Prix
253,20 €
EAN EPUB SANS DRM
9780323991902
Informations sur l'ebook
Prix
253,20 €

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