Actions for Chemical food safety and health

Email RIS file
Bookmark
Report an Issue

Chemical food safety and health / Franco Pedreschi Plasencia and Zuzana Ciesarová, editors

Author
Ciesarova, Zuzana
Published
New York : Nova Science Publishers, ©2013.
Physical Description
1 online resource
Additional Creators
Pedreschi Plasencia, Franco
Access Online

Availability

I Want It
I Want It

Finding items...

Series
Contents
CHEMICAL FOOD SAFETY AND HEALTH; Library of Congress Cataloging-in-Publication Data; CONTENTS; INTRODUCTION; Chapter 1: ACRYLAMIDE MITIGATION IN HEAT PROCESSED FOODS: PATENTED TECHNIQUES ; ABSTRACT; 1. INTRODUCTION; 2. ACRYLAMIDE, A CHEMICAL APPROACH; 3. Acrylamide in Foods: Understanding of its Formation; 4. ACRYLAMIDE REDUCTION METHODS; 5. SEVERAL TECHNOLOGIES COMBINED; 6. IS IT POSSIBLE TO PRODUCE A "REDUCED-ACRYLAMIDE" PRODUCT THAT HAS A GOOD CONSUMER ACCEPTANCE?; CONCLUSION; ACKNOWLEDGMENTS; REFERENCES., Chapter 2: THE RELEVANCE OF ACRYLAMIDE IN THE FOOD INDUSTRY: OCCURRENCE, EXPOSURE AND IMPACT OF MITIGATION TOOLS ABSTRACT; 1. INTRODUCTION; 2. CONCERN OF EUROPEAN INSTITUTIONS ABOUT ACRYLAMIDE OCCURRENCE IN FOODS; 3. SOURCES OF ACRYLAMIDE INTAKE IN A HUMAN DIET; 4. ESTIMATION OF ACRYLAMIDE EXPOSURE; 5. MAIN CONTRIBUTORS OF ACRYLAMIDE INTAKE; 6. POTENTIALITY OF ACRYLAMIDE MITIGATION TOOLS TO REDUCE EXPOSURE; 7. SUBSTITUTION OF AMMONIUM HYDROGEN CARBONATE; 8. APPLICATION OF ASPARAGINASE; 9. ADDITIVES IN BREAD MAKING; 10. ADDITION OF NATURAL ANTIOXIDANTS; CONCLUSION; ACKNOWLEDGMENTS; REFERENCES., Chapter 3: 5-HYDROXYMETHYL-FURFURAL AND FURFURYL ALCOHOL: OCCURRENCE, EXPOSURE AND DETECTIONABSTRACT; 1. INTRODUCTION; 2. ANALYSIS OF 5-HYDROXYMETHYL-FURFURAL; 3. FORMATION OF 5-HYDROXYMETHYL FURFURAL; 4. EXPOSURE; 5. FURFURYL ALCOHOL; CONCLUSION; REFERENCES; Chapter 4: TYPES OF PESTICIDES, THEIR TOXICOLOGICAL EFFECTS AND RESIDUAL PRESENCE IN THE FOOD CHAIN; ABSTRACT; 1. INTRODUCTION; 2. TYPES OF PESTICIDES ; 3. TOXICITY AS A RESULT FROM EXPOSURE TO PESTICIDES ; 4. PRESENCE OF PESTICIDE RESIDUES IN THE FOOD CHAIN; CONCLUSION; REFERENCES ; Chapter 5: POLYPHENOLS AS FOOD ANTIOXIDANTS; ABSTRACT., 1. INTRODUCTIONCONCLUSION; ACKNOWLEDGMENTS; REFERENCES; Chapter 6: SELENIUM AND HEALTH: DISCOVERING NUTRITIONAL BIOMARKERS ; ABSTRACT; 1. INTRODUCTION; 2. SELENIUM AS AN ESSENTIAL MICRONUTRIENT; 3. SELENIUM METABOLISM; 4. SELENIUM AND HUMAN HEALTH; 5. SELENIUM AS CHEMOPROTECTIVE AGENT; 6. BIOMARKERS OF SELENIUM STATUS; 7. NEW POTENTIAL BIOMARKERS OF THE INTAKE OF ORGANIC SELENO-COMPOUNDS; 8. STATISTICAL ANALYSIS OF PROTEIN EXPRESSION PATTERN; 9. DIFFERENTIAL PROTEIN EXPRESSION WITH SUPRANUTRITIONAL SELENIUM DIETARY SUPPLEMENTATION AS COMPARED TO MINIMUM SELENIUM DOSE., and 10. SELENIUM STATUS ASSESSMENT THROUGH TRADITIONAL INDEXESCONCLUSION; REFERENCES; Chapter 7: EFFECT OF FOOD MICROSTRUCTURE ON NUTRIENT BIOAVAILABILITY AND HEALTH; ABSTRACT; 1. INTRODUCTION; 2. NUTRIENT BIOAVAILABILITY AND ITS IMPORTANCE; 3. FOOD MICROSTRUCTURE; CONCLUSION; REFERENCES; Chapter 8: SHELF-LIFE CALCULATION AND TEMPERATURE-TIME INDICATORS: IMPORTANCE IN FOOD SAFETY ; ABSTRACT; 1. INTRODUCTION; 2. QUALITY DEGRADATION IN FOODS FOCUSED ON THE EFFECT OF MICROBIAL GROWTH ON FOOD SAFETY; 3. KINETICS OF QUALITY LOSS AND MICROBIAL GROWTH.
Subject(s)
ISBN
9781629483443 (ebook)
1629483443
1629483397
9781629483399
Bibliography Note
Includes bibliographical references and index.
View MARC record | catkey: 43629033