Chemistry and Safety of Acrylamide in Food
Reports that heat processing of foods induces the formation of acrylamide heightened interest in the chemistry, biochemistry, and safety of this compound. Acrylamide-induced neurotoxicity, reproductive toxicity, genotoxicity, and carcinogenicity are potential human health risks based on animal studi...
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| Auteur principal: | |
|---|---|
| Autres auteurs: | , |
| Format: | Livre numérique |
| Langue: | Anglais |
| Publié: |
New York, NY :
Springer US
[20..].
Cham : Springer Nature |
| Édition: | 1st ed. 2005. |
| Collection: | Advances in Experimental Medicine and Biology
561 |
| Accès en ligne: | Accès sur la plateforme de l'éditeur Accès sur la plateforme Istex Accès Université d'Orléans Accès INSA CVL |
| Note: |
Archives Springer e-books (Licence nationale) Archives Springer e-books (Licence nationale) |
| Autres localisations: | Voir dans le Sudoc |
| Edition sous un autre format: | • Chemistry and safety of acrylamide in food, edited by Mendel Friedman and Don Mottram, New York, Springer, 2005, 1 vol. (xi-476 p.), Advances in experimental medicine and biology, 0-387-23920-0 • Critical point theory and submanifold geometry, Richard S. Palais, Chuu-lian Terng, Berlin, Springer-Verlag, 1988, 1 vol. (X-271 p.), Lecture notes in mathematics, 0-387-50399-4 • Chemistry and Safety of Acrylamide in Food, Texte imprimé, 9781441936721 • Chemistry and safety of acrylamide in food, edited by Mendel Friedman and Don Mottram, New York, Springer, 2005, 1 vol. (xi-476 p.), Advances in experimental medicine and biology, 0-387-23920-0 |