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New Frontiers In Acrylamide Study In Foods
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Book Synopsis New Frontiers in Acrylamide Study in Foods by : Marta Mesías
Download or read book New Frontiers in Acrylamide Study in Foods written by Marta Mesías and published by MDPI. This book was released on 2021-01-19 with total page 156 pages. Available in PDF, EPUB and Kindle. Book excerpt: The European Food Safety Agency (EFSA) has identified acrylamide as a public health concern due to its relation with the appearance of different types of cancer, and continued efforts are required to reduce exposure to acrylamide (EFSA, 2015). During the last few years, EFSA has maintained a high level of supervision to monitor the acrylamide levels in processed products, urging companies to implement effective mitigation strategies for reducing formation of this contaminant. Recently, the European Commission has published a regulation that sets mitigation measures for the reduction of this compound in foods, identifying new benchmark levels for a number of food categories (European Commission, 2017). The Regulation 2158/2017 compels food processors and food business operators in Europe to reduce the presence of acrylamide in their products, applying measures proportionate to the size and nature of the establishments. With the goal of providing information that contributes to our understanding for this process contaminant and exposure through dietary routes, this Special Issue explores the recent advances on the study of acrylamide in foods, including novel insights into the chemistry of its formation and elimination, effective mitigation strategies, conventional and innovative monitoring techniques, risk/benefit approaches, and exposure assessment.
Book Synopsis New Frontiers in Acrylamide Study in Foods by : Marta Mesías
Download or read book New Frontiers in Acrylamide Study in Foods written by Marta Mesías and published by . This book was released on 2021 with total page 156 pages. Available in PDF, EPUB and Kindle. Book excerpt: The European Food Safety Agency (EFSA) has identified acrylamide as a public health concern due to its relation with the appearance of different types of cancer, and continued efforts are required to reduce exposure to acrylamide (EFSA, 2015). During the last few years, EFSA has maintained a high level of supervision to monitor the acrylamide levels in processed products, urging companies to implement effective mitigation strategies for reducing formation of this contaminant. Recently, the European Commission has published a regulation that sets mitigation measures for the reduction of this compound in foods, identifying new benchmark levels for a number of food categories (European Commission, 2017). The Regulation 2158/2017 compels food processors and food business operators in Europe to reduce the presence of acrylamide in their products, applying measures proportionate to the size and nature of the establishments. With the goal of providing information that contributes to our understanding for this process contaminant and exposure through dietary routes, this Special Issue explores the recent advances on the study of acrylamide in foods, including novel insights into the chemistry of its formation and elimination, effective mitigation strategies, conventional and innovative monitoring techniques, risk/benefit approaches, and exposure assessment.
Author :Food and Agriculture Organization of the United Nations Publisher :World Health Organization ISBN 13 :9241562188 Total Pages :38 pages Book Rating :4.2/5 (415 download)
Book Synopsis Health Implications of Acrylamide in Food by : Food and Agriculture Organization of the United Nations
Download or read book Health Implications of Acrylamide in Food written by Food and Agriculture Organization of the United Nations and published by World Health Organization. This book was released on 2002-12-28 with total page 38 pages. Available in PDF, EPUB and Kindle. Book excerpt: The FAO/WHO Consultation on Health Implications of Acrylamide in Food has undertaken a preliminary evaluation of new and existing data and research on acrylamide. The Consultation provided a range of recommendations for further information and new studies to better understand the risk to human health posed by acrylamide in food. The Consultation also provided some advice to minimize whatever risk exists including avoiding excessive cooking of food choosing healthy eating investigating possibilities for reducing levels of acrylamide in food and establishing an international network on acrylamide in food. The Consultation reviewed the methods of analysis available to test for acrylamide in foodstuffs and food ingredients and for acrylamide and its metabolites as haemoglobin adducts in blood. Of the limited range and number of foods analysed to date acrylamide levels are highest in potato and cereal-based products subjected to heat processing such as frying grilling or baking. However only a limited range of food types have been tested to date and these belong to the Western diet. The range of foods investigated needs to be extended to include staple foods from different regions and diets. Considered collectively data on the absorption metabolism distribution and excretion of acrylamide suggest that toxicological findings in animals should be assumed to be relevant for extrapolation to humans. The Consultation would encourage transparent and open risk assessment and risk management processes and recognises the importance of involving interested parties (consumer industry retail etc.) in this process.
Book Synopsis Acrylamide in Food by : Vural Gokmen
Download or read book Acrylamide in Food written by Vural Gokmen and published by Elsevier. This book was released on 2023-09-18 with total page 646 pages. Available in PDF, EPUB and Kindle. Book excerpt: Acrylamide in Food, Second Edition, is fully updated with four new chapters that incorporate current literature on acrylamide, including analysis, formation mechanisms, levels in foods, reduction strategies, and new regulations, such as the one made by the European Union in 2017 regarding the presence of acrylamide in processed foods. The book comprises of four parts: part one introduces acrylamide and the food chain in the context of harm and health. Part two focusses on acrylamide in various types of foods, such as bakery products, fried potato products, coffee, battered products, water, table olives, etc. Part three highlights its interaction mechanisms and health effects. Part four discusses methods of analysis. Acrylamide in Food, Second Edition is edited by a team of international experts in the field and is a quality reference in the developing field of acrylamide in food. It is valuable to researchers in the food industry or working on evaluating the factors affecting the formation of acrylamide in different heat-treated foods and the possibilities of reducing acrylamide formation accordingly. Thoroughly updated revision, providing detailed information on acrylamide formation in various foods Includes updated content on new regulation regarding the presence of acrylamide in processed foods Includes interaction of acrylamide with other compounds and its fate during digestion Explores acrylamide in the food chain in the context of harm, such as acrylamide and cancer, neuropathology of acrylamide, and maternal acrylamide
Book Synopsis Handbook of Farm, Dairy and Food Machinery Engineering by : Myer Kutz
Download or read book Handbook of Farm, Dairy and Food Machinery Engineering written by Myer Kutz and published by Academic Press. This book was released on 2019-06-15 with total page 806 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook of Agricultural and Farm Machinery, Third Edition, is the essential reference for understanding the food industry, from farm machinery, to dairy processing, food storage facilities and the machinery that processes and packages foods. Effective and efficient food delivery systems are built around processes that maximize efforts while minimizing cost and time. This comprehensive reference is for engineers who design and build machinery and processing equipment, shipping containers, and packaging and storage equipment. It includes coverage of microwave vacuum applications in grain processing, cacao processing, fruit and vegetable processing, ohmic heating of meat, facility design, closures for glass containers, double seaming, and more. The book's chapters include an excellent overview of food engineering, but also regulation and safety information, machinery design for the various stages of food production, from tillage, to processing and packaging. Each chapter includes the state-of-the art in technology for each subject and numerous illustrations, tables and references to guide the reader through key concepts. Describes the latest breakthroughs in food production machinery Features new chapters on engineering properties of food materials, UAS applications, and microwave processing of foods Provides efficient access to fundamental information and presents real-world applications Includes design of machinery and facilities as well as theoretical bases for determining and predicting behavior of foods as they are handled and processed
Book Synopsis Haschek and Rousseaux's Handbook of Toxicologic Pathology, Volume 3 by : Wanda M. Haschek-Hock
Download or read book Haschek and Rousseaux's Handbook of Toxicologic Pathology, Volume 3 written by Wanda M. Haschek-Hock and published by Elsevier. This book was released on 2023-02-24 with total page 974 pages. Available in PDF, EPUB and Kindle. Book excerpt: Haschek and Rousseaux's Handbook of Toxicologic Pathology, Fourth Edition, recognized by many as the most authoritative single source of information in the field of toxicologic pathology, has been extensively updated to continue its comprehensive coverage. The fourth edition has been expanded to five separate volumes due to an explosion of information in this field requiring new and updated chapters. Completely revised with a number of new chapters, this book covers the toxicologic pathology of major classes of environmental toxicants. Volumes emphasize the comparative and correlative aspects of normal biology and toxicant-induced dysfunction, principal methods for toxicologic pathology evaluation, and major mechanisms of toxicity. This series comprises the most authoritative reference on toxicologic pathology for pathologists, toxicologists, research scientists, and regulators studying and making decisions on drugs, biologics, medical devices, and other chemicals, including agrochemicals and environmental contaminants. Each volume is being published separately. Provides updated and revised chapters for in-depth discussions of toxicologic pathology for the protection of the environment and food supplies Offers high-quality and trusted content in a multi-contributed work written by leading international authorities in all areas of toxicologic pathology Features hundreds of full-color images in both the print and electronic versions of the book to highlight difficult concepts with clear illustrations
Book Synopsis Postbiotics by : Dhanasekaran Dharumadurai
Download or read book Postbiotics written by Dhanasekaran Dharumadurai and published by Springer Nature. This book was released on 2023-10-31 with total page 406 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume details preparations, separations, identification, analysis of postbiotics types and mechanism, uses of postbiotics in health, pharma, aquacultures, and the food industry. Divided into five sections chapters provide methods on antimicrobials, antibiofilm, anti-inflammatory, antiallergies, antiobesity, meurotransmitter activity, dietary supplementation and Immunomodulatory activity of postbiotics, postbiotics as biopreservatives , and as well as food packing material. . Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols. Authoritative and cutting-edge, Postbiotics aims to be a foundation for future studies and to be a source of inspiration for new investigations in the field.
Book Synopsis New Frontiers in Nanochemistry: Concepts, Theories, and Trends by : Mihai Putz
Download or read book New Frontiers in Nanochemistry: Concepts, Theories, and Trends written by Mihai Putz and published by CRC Press. This book was released on 2020-05-06 with total page 575 pages. Available in PDF, EPUB and Kindle. Book excerpt: New Frontiers in Nanochemistry: Concepts, Theories, and Trends, Volume 2: Topological Nanochemistry is the second of the new three-volume set that explains and explores the important basic and advanced modern concepts in multidisciplinary chemistry. Under the broad expertise of the editor, this second volume explores the rich research areas of nanochemistry with a specific focus on the design and control of nanotechnology by structural and reactive topology. The objective of this particular volume is to emphasize the application of nanochemistry. With 46 entries from eminent international scientists and scholars, the content in this volume spans concepts from A-to-Z—from entries on the atom-bond connectivity index to the Zagreb indices, from connectivity to vapor phase epitaxy, and from fullerenes to topological reactivity—and much more. The definitions within the text are accompanied by brief but comprehensive explicative essays as well as figures, tables, etc., providing a holistic understanding of the concepts presented.
Book Synopsis New Frontiers in Nanochemistry: Concepts, Theories, and Trends, 3-Volume Set by : Mihai V. Putz
Download or read book New Frontiers in Nanochemistry: Concepts, Theories, and Trends, 3-Volume Set written by Mihai V. Putz and published by CRC Press. This book was released on 2022-05-30 with total page 1479 pages. Available in PDF, EPUB and Kindle. Book excerpt: New Frontiers in Nanochemistry: Concepts, Theories, and Trends, 3-Volume Set explains and explores the important fundamental and advanced modern concepts from various areas of nanochemistry and, more broadly, the nanosciences. This innovative and one-of-a kind set consists of three volumes that focus on structural nanochemistry, topological nanochemistry, and sustainable nanochemistry respectively, collectively forming an explicative handbook in nanochemistry. The compilation provides a rich resource that is both thorough and accessible, encompassing the core concepts of multiple areas of nanochemistry. It also explores the content through a trans-disciplinary lens, integrating the basic and advanced modern concepts in nanochemistry with various examples, applications, issues, tools, algorithms, and even historical notes on the important people from physical, quantum, theoretical, mathematical, and even biological chemistry.
Book Synopsis Flavor chemistry of food: mechanism, interaction, new advances by :
Download or read book Flavor chemistry of food: mechanism, interaction, new advances written by and published by Frontiers Media SA. This book was released on 2023-07-24 with total page 321 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :United States. Agricultural Research Service. Western Utilization Research and Development Division Publisher : ISBN 13 : Total Pages :652 pages Book Rating :4.E/5 ( download)
Book Synopsis Semi-annual List of Publications and Patents with Abstracts by : United States. Agricultural Research Service. Western Utilization Research and Development Division
Download or read book Semi-annual List of Publications and Patents with Abstracts written by United States. Agricultural Research Service. Western Utilization Research and Development Division and published by . This book was released on 1955 with total page 652 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Ghee written by Mohamed Fawzy Ramadan and published by CRC Press. This book was released on 2023-10-02 with total page 381 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ghee (clarified milk fat) is a dairy product composed mainly of milk fat and minor components, such as vitamins, minerals, and enzymes; and butter oil has a bland flavor, whereas ghee has a pleasing flavor. In 18 chapters, Ghee: Chemistry, Technology, and Health Aspects covers topics focusing on ghee chemistry and physicochemical properties, and ghee processing and applications, as well as ghee biosafety and health effects. Features: Explores the chemistry of ghee from different dairy sources Discusses ghee functional constituents and their health-enhancing potential Written by industry experts and international scientists Addresses ghee-growing applications in clinical nutrition, functional foods, pharmaceuticals, nutraceuticals, and cosmetics Authored by a team of experts, this book brings a diversity of lipid science developments to chemists, nutritionists, and researchers in the fields of food science, nutrition, food chemistry and technology, cosmetics, and nutraceuticals. This book is an essential textbook for healthy food developers as well as the research and development (R&D) researchers using milk fats. Meanwhile, it is a valuable reference work for edible fat and oil companies reformulating their products or developing new healthy products.
Author :United States. Agricultural Research Service. Western Utilization Research Branch Publisher : ISBN 13 : Total Pages :414 pages Book Rating :4.:/5 (31 download)
Book Synopsis Semiannual List of Publications and Patents with Abstracts by : United States. Agricultural Research Service. Western Utilization Research Branch
Download or read book Semiannual List of Publications and Patents with Abstracts written by United States. Agricultural Research Service. Western Utilization Research Branch and published by . This book was released on 1955 with total page 414 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Analytical methods, formation mechanisms and control strategies for endogenous hazardous substances produced during the thermal processing of foods by : Hongshun Yang
Download or read book Analytical methods, formation mechanisms and control strategies for endogenous hazardous substances produced during the thermal processing of foods written by Hongshun Yang and published by Frontiers Media SA. This book was released on 2023-03-01 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book D-amino Acids written by Ryuichi Konno and published by Nova Science Publishers. This book was released on 2007 with total page 654 pages. Available in PDF, EPUB and Kindle. Book excerpt: D-amino acids have been considered as unnatural amino acids and it has been the common belief that D-amino acids are not present in eukaryotes. However, improvements and developments of analytic methods have shown the D-amino acids are present in a considerable amount of eukaryotes and even in humans. Some of them have been shown to have physiological functions. In this book, all aspects of D-amino acid research are described: analytic methods for D-amino acids, the presence of various D-amino acids in a wide variety of organisms, nutritional aspects of D-amino acids, anabolic and catabolic enzymes for D-amino acids, physiological significance of D-amino acids, pathology of D-amino acids, industrial aspect of D-amino acids etc.
Book Synopsis New Challenges and Future Perspectives in Nutrition and Sustainable Diets in Africa by : Hettie Carina Schönfeldt
Download or read book New Challenges and Future Perspectives in Nutrition and Sustainable Diets in Africa written by Hettie Carina Schönfeldt and published by Frontiers Media SA. This book was released on 2024-05-06 with total page 195 pages. Available in PDF, EPUB and Kindle. Book excerpt: Africa is confronted with the triple burden of malnutrition; it is also faced with the triple challenges of poverty, inequality and unemployment. In many African countries, large proportions of the population rely on agriculture not only for their food - but also for their livelihoods. A transformed agricultural and food system is thus a necessary condition for addressing this double-triple challenge. Additionally, post harvest and food waste and losses reduce the availability of sufficient quantities of safe, edible and preferable foods. At least one third of food produced at farm level is lost due to inappropriate storage, infrastructure and agro-processing technologies in developing countries; and one third of food purchased is wasted at household and retail level.
Book Synopsis Rising Stars in Food Chemistry by : Fuguo Liu
Download or read book Rising Stars in Food Chemistry written by Fuguo Liu and published by Frontiers Media SA. This book was released on 2022-11-09 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt:
