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Chemistry and safety of acrylamide in food (Record no. 43919)

MARC details
000 -LEADER
fixed length control field	03040nam a2200133Ia 4500
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number	0387239200
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number	615.954 Fri/Mot
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name	Friedman, Mendel (ed) & Mottram, Don (ed)
245 ## - TITLE STATEMENT
Title	Chemistry and safety of acrylamide in food
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc.	Springer, New York
Date of publication, distribution, etc.	2005
300 ## - PHYSICAL DESCRIPTION
Extent	xi,476
505 ## - FORMATTED CONTENTS NOTE
Formatted contents note	Preface.- Acrylamide In Food: The Discovery And Its Implication.- Acrylamide Neurotoxicity: Neurological, Morphological And Molecular Endpoints In Animal Models.- The Role Of Epidemiology In Understanding The Relationship Between Dietary Acryamide 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 Of 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 For A Human Physiologically 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 Products That May Affect Acrylamide Safety Food.- Acrylamide: Formation In Different Foods And Potential Strategies For Reduction.- Mechanisms Of Acrylamide Formation: Maillard-Induced Transformations Of Asparagine.- 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 Using A Single Extract; Evaluation Of LC And GC Mass Spectrometric Method.- 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 Stategies For Substantial Suppression Of Acrylamide Formation In Fried Potato Products.- Acrylamide In Japanese Processed Foods And Factors Affecting Acrylamid 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.
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type	Book

Holdings
Withdrawn status	Lost status	Damaged status	Not for loan	Home library	Current library	Date acquired	Cost, normal purchase price	Total checkouts	Full call number	Barcode	Date last seen	Cost, replacement price	Price effective from	Koha item type
				SNDT Juhu	SNDT Juhu	20/10/2012	11518.00		615.954 Fri/Mot	065549	07/07/2025	11518.00	19/03/2024	Book

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