Synopsis
Reports that heat processing of foods induces the formation of acrylamide heightened interest in the chemistry, biochemistry, and safety of this compound. Acrylamide-induced neurotoxicity, reproductive toxicity, genotoxicity, and carcinogenicity are potential human health risks based on animal studies. Because exposure of humans to acrylamide can come from both external sources and the diet, there exists a need to develop a better understanding of its formation and distribution in food and its role in human health. To contribute to this effort, experts from eight countries have presented data on the chemistry, analysis, metabolism, pharmacology, and toxicology of acrylamide.
Specifically covered are the following aspects: exposure from the environment and the diet; biomarkers of exposure; risk assessment; epidemiology; mechanism of formation in food; biological alkylation of amino acids, peptides, proteins, and DNA by acrylamide and its epoxide metabolite glycidamide; neurotoxicity, reproductive toxicity, and carcinogenicity; protection against adverse effects; and possible approaches to reducing levels in food. Cross-fertilization of ideas among several disciplines in which an interest in acrylamide has developed, including food science, pharmacology, toxicology, and medicine, will provide a better understanding of the chemistry and biology of acrylamide in food, and can lead to the development of food processes to decrease the acrylamide content of the diet.
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Chemistry and Safety of Acrylamide in Food (Advances in Experimental Medicine and Biology, 561)
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Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Acrylamide in food is currently a very hot topic. It has been discussed at the Institute of Food TechnologistsThe formation of potential carcinogens and neurotoxins in everyday food is clearly very important, and members of the agriculture and foo. N° de réf. du vendeur 4174078
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Chemistry and Safety of Acrylamide in Food (Advances in Experimental Medicine and Biology, 561)
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Taschenbuch. Etat : Neu. Chemistry and Safety of Acrylamide in Food | Don Mottram (u. a.) | Taschenbuch | xii | Englisch | 2011 | Springer | EAN 9781441936721 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu. N° de réf. du vendeur 107252505
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Chemistry and Safety of Acrylamide in Food
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Taschenbuch. Etat : Neu. This item is printed on demand - Print on Demand Titel. Neuware -Reports that heat processing of foods induces the formation of acrylamide heightened interest in the chemistry, biochemistry, and safety of this compound. Acrylamide-induced neurotoxicity, reproductive toxicity, genotoxicity, and carcinogenicity are potential human health risks based on animal studies. Because exposure of humans to acrylamide can come from both external sources and the diet, there exists a need to develop a better understanding of its formation and distribution in food and its role in human health. To contribute to this effort, experts from eight countries have presented data on the chemistry, analysis, metabolism, pharmacology, and toxicology of acrylamide.Specifically covered are the following aspects: exposure from the environment and the diet; biomarkers of exposure; risk assessment; epidemiology; mechanism of formation in food; biological alkylation of amino acids, peptides, proteins, and DNA by acrylamide and its epoxide metabolite glycidamide; neurotoxicity, reproductive toxicity, and carcinogenicity; protection against adverse effects; and possible approaches to reducing levels in food. Cross-fertilization of ideas among several disciplines in which an interest in acrylamide has developed, including food science, pharmacology, toxicology, and medicine, will provide a better understanding of the chemistry and biology of acrylamide in food, and can lead to the development of food processes to decrease the acrylamide content of the diet.Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 488 pp. Englisch. N° de réf. du vendeur 9781441936721
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Chemistry and Safety of Acrylamide in Food
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Chemistry and Safety of Acrylamide in Food
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Springer US, Springer US, 2011
ISBN 10 : 1441936726
ISBN 13 : 9781441936721
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Taschenbuch. Etat : Neu. Druck auf Anfrage Neuware - Printed after ordering - Reports that heat processing of foods induces the formation of acrylamide heightened interest in the chemistry, biochemistry, and safety of this compound. Acrylamide-induced neurotoxicity, reproductive toxicity, genotoxicity, and carcinogenicity are potential human health risks based on animal studies. Because exposure of humans to acrylamide can come from both external sources and the diet, there exists a need to develop a better understanding of its formation and distribution in food and its role in human health. To contribute to this effort, experts from eight countries have presented data on the chemistry, analysis, metabolism, pharmacology, and toxicology of acrylamide. Specifically covered are the following aspects: exposure from the environment and the diet; biomarkers of exposure; risk assessment; epidemiology; mechanism of formation in food; biological alkylation of amino acids, peptides, proteins, and DNA by acrylamide and its epoxide metabolite glycidamide; neurotoxicity, reproductive toxicity, and carcinogenicity; protection against adverse effects; and possible approaches to reducing levels in food. Cross-fertilization of ideas among several disciplines in which an interest in acrylamide has developed, including food science, pharmacology, toxicology, and medicine, will provide a better understanding of the chemistry and biology of acrylamide in food, and can lead to the development of food processes to decrease the acrylamide content of the diet. N° de réf. du vendeur 9781441936721
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