Coverart for item
The Resource Chemical food safety and health, Franco Pedreschi Plasencia and Zuzana Ciesarová, editors

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

Label
Chemical food safety and health
Title
Chemical food safety and health
Statement of responsibility
Franco Pedreschi Plasencia and Zuzana Ciesarová, editors
Creator
Contributor
Subject
Genre
Language
eng
Member of
Cataloging source
DLC
http://library.link/vocab/creatorName
Ciesarova, Zuzana
Dewey number
363.19/26
Illustrations
illustrations
Index
index present
LC call number
RA1258
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
http://library.link/vocab/relatedWorkOrContributorName
Plasencia, Franco Pedreschi
Series statement
  • Food science and technology
  • Public health in the 21st century
http://library.link/vocab/subjectName
  • Chemicals
  • Food
  • MEDICAL
  • Chemicals
  • Food
Label
Chemical food safety and health, Franco Pedreschi Plasencia and Zuzana Ciesarová, editors
Instantiates
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
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
  • 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
Control code
868975162
Extent
1 online resource.
Form of item
online
Isbn
9781629483443
Lccn
2019714193
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Specific material designation
remote
System control number
(OCoLC)868975162
Label
Chemical food safety and health, Franco Pedreschi Plasencia and Zuzana Ciesarová, editors
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
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
  • 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
Control code
868975162
Extent
1 online resource.
Form of item
online
Isbn
9781629483443
Lccn
2019714193
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Specific material designation
remote
System control number
(OCoLC)868975162

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