Process-induced food toxicants. Occurence, formati... Infodoc

Accueil

Adresse

Infodoc : Réseau des bibliothèques et centres de documentation d'AgroParisTech

France

contact

Array
(
    [TITRE] => <b>Type de document : </b>
    [TITRE_CLEAN] => Type de document
    [OPAC_SHOW] => 1
    [TYPE] => list
    [AFF] => Livre
    [ID] => 4
    [NAME] => cp_typdoc
    [DATATYPE] => integer
    [VALUES] => Array
        (
            [0] => 5
        )

)

Process-induced food toxicants. Occurence, formation, mitigation, and health risks.

Titre :	Process-induced food toxicants. Occurence, formation, mitigation, and health risks. Ajouter au panier
Auteur(s) :	Richard H. Stadler, Éditeur scientifique David R. Lineback, Éditeur scientifique
Type de document :	Livre
Sujets :	SUBSTANCE TOXIQUE ; PRODUIT ALIMENTAIRE ; HACCP ; CONSERVATION ; FERMENTATION ; ACIDE AMINE ; AGENT DE CONTAMINATION ; TOXICITE ; TRAITEMENT THERMIQUE ; IRRADIATION ; HAUTE PRESSION ; SECURITE
Editeur(s) :	HOBOKEN : John Wiley & Sons, Inc.
Date de publication :	2009
Format :	16 p. - 723 p.
Note(s) :	Bibliographie Illustrations Index
Table des matières :	PART 1 SPECIFIC TOXICANTS RELATED TO PROCESSING TECHNOLOGY 1 Introduction to Food Process Toxicants 2 Thermal Treatment 2.1 Acrylamide 2.2 Acrolein 2.3 Heterocyclic Aromatic Amines 2.4 Hazards of Dietary Furan 2.5 Hydroxymethylfurfural (HMF) and Related Compounds 2.6 Chloropropanols and Chloroesters 2.7 Maillard Reaction of Proteins and Advanced Glycation End Prodncts (AGEs) in Food 2.8 Polyaromatic Hydrocarbons 3 [...] PART 1 SPECIFIC TOXICANTS RELATED TO PROCESSING TECHNOLOGY 1 Introduction to Food Process Toxicants 2 Thermal Treatment 2.1 Acrylamide 2.2 Acrolein 2.3 Heterocyclic Aromatic Amines 2.4 Hazards of Dietary Furan 2.5 Hydroxymethylfurfural (HMF) and Related Compounds 2.6 Chloropropanols and Chloroesters 2.7 Maillard Reaction of Proteins and Advanced Glycation End Prodncts (AGEs) in Food 2.8 Polyaromatic Hydrocarbons 3 Fermentation 3.1 Ethyl Carbamate (Urethane) 3.2 Biogenic Amines 4 Preservation 4.1 N-Nitrosamines, Including N-Nitrosoaminoacids and Potential Further Nonvolatiles 4.2 Food Irradiation 4.3 Benzene 5 High-Pressure Processing 6 Alkali and/or Acid Treatment 6.1 Dietary Significance of Processing-Induced Lysinoalanine in Food 6.2 Dietary Significance of Processing-Induced D-Amino Acids Mendel Friedman 6.3 Chloropropanols PART II GENERAL CONSIDERATIONS 7 Application of the HACCP Approach for the Management of Processing Contaminants 8 Emerging Food Technologies 9 Food Processing and Nutritional Aspects 10 Risk Communication 11 Risk/Risk and Risk/Benefit Considerations
Langue(s) :	Anglais
Identifiant :	978-0-470-07475-6
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=68956

Réserver

Exemplaires (1)

Localisation	Emplacement	Pôle	Section	Cote	Support	Disponibilité
Palaiseau		Vert	TU Aliments - Cosmétiques - Biomatériaux	TU2.201 STA	Papier	Empruntable Disponible

Infodoc : Réseau des bibliothèques et centres de documentation d'AgroParisTech

Se connecter

Infodoc : Sciences, Techniques et Culture

Accueil

Sélection de la langue

Adresse

Exemplaires (1)