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
Resource Information
The item Chemical food safety and health, Franco Pedreschi Plasencia and Zuzana Ciesarová, editors represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in University of Missouri-St. Louis Libraries.This item is available to borrow from 1 library branch.
Resource Information
The item Chemical food safety and health, Franco Pedreschi Plasencia and Zuzana Ciesarová, editors represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in University of Missouri-St. Louis Libraries.
This item is available to borrow from 1 library branch.
- Extent
- 1 online resource.
- 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
- Isbn
- 9781629483443
- Label
- Chemical food safety and health
- Title
- Chemical food safety and health
- Statement of responsibility
- Franco Pedreschi Plasencia and Zuzana Ciesarová, editors
- Language
- eng
- 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
- 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
- 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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<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.umsl.edu/portal/Chemical-food-safety-and-health-Franco-Pedreschi/-6Sy18SHJ9E/" typeof="Book http://bibfra.me/vocab/lite/Item"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.umsl.edu/portal/Chemical-food-safety-and-health-Franco-Pedreschi/-6Sy18SHJ9E/">Chemical food safety and health, Franco Pedreschi Plasencia and Zuzana Ciesarová, editors</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.umsl.edu/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.umsl.edu/">University of Missouri-St. Louis Libraries</a></span></span></span></span></div>
