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...
Salvato in:
| Autore principale: | |
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| Altri autori: | , |
| Natura: | Livre numérique |
| Lingua: | Anglais |
| Pubblicazione: |
New York, NY :
Springer US
[20..].
Cham : Springer Nature |
| Edizione: | 1st ed. 2005. |
| Serie: | Advances in Experimental Medicine and Biology
561 |
| Accesso online: | Accès sur la plateforme de l'éditeur Accès sur la plateforme Istex Accès Université d'Orléans Accès INSA CVL |
| Nota: |
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 |
Sommario:
- Acrylamide in Food: The Discovery and Its Implications Acrylamide Neurotoxicity: Neurological, Morhological and Molecular Endpoints in Animal Models The Role of Epidemiology in Understanding the Relationship between Dietary Acrylamide and Cancer Risk in Humans Mechanisms of Acrylamide Induced Rodent Carcinogenesis Exposure to Acrylamide Acrylamide and Glycidamide: Approach towards Risk Assessment Based on Biomarker Guided Dosimetry of Genotoxic/Mutagenic Effects in Human Blood Pilot Study on the Impact of Potato Chips Consumption on Biomarkers of Acrylamide Exposure LC/MS/MS Method for the Analysis of Acrylamide and Glycidamide Hemoglobin Adducts Comparison of Acrylamide Metabolism in Humans and Rodents Kinetic and Mechanistic Data Needs for a Human Phsiologically Based Pharmacokinetic (PBPK) Model for Acrylamide In Vitro Studies of the Influence of Certain Enzymes on the Detoxification of Acrylamide and Glycidamide in Blood Biological Effects of Maillard Browning Products That May Affect Acrylamide Safety in Food Acrylamide Formation in Different Foods and Potential Strategies for Reduction Mechanisms of Acrylamide Formation Mechanistic Pathways of Formation of Acrylamide from Different Amino Acids New Aspects on the Formation and Analysis of Acrylamide Formation of Acrylamide from Lipids Kinetic Models as a Route to Control Acrylamide Formation in Food The Effect of Cooking on Acrylamide and Its Precursors in Potato, Wheat and Rye Determination of Acrylamide in Various Food Matrices Some Analytical Factors Affecting Measured Levels of Acrylamide in Food Products Analysis of Acrylamide in Food On Line Monitoring of Acrylamide Formation Factors That Influence the Acrylamide Content of Heated Foods Model Systems for Evaluating Factors Affecting Acrylamide Formation in Deep Fried Foods Controlling Acrylamide in French Fry and Potato Chip Models and a Mathematical Model of Acrylamide Formation Quality Related Minimization of Acrylamide Formation - An Integrated Approach Genetic, Physiological, and Environmental Factors Affecting Acrylamide Concentration in Fried Potato Products Acrylamide Reduction in Processed Foods Chemical Intervention Strategies for Substantial Suppression of Acrylamide Formation in Fried Potato Products Acrylamide in Japanese Processed Foods and Factors Affecting Acrylamide Level in Potato Chips and Tea The Formation of Acrylamide in UK Cereal Products Factors Influencing Acrylamide Formation in Gingerbread Effects of Consumer Food Preparation on Acrylamide Formation