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Record Nr. |
UNINA9910143967603321 |
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Titolo |
Thermal processing of food [[electronic resource] ] : potential health benefits and risks : symposium / / editors Gerhard Eisenbrand ... [et al.] ; scientific secretariat Sabine Guth ... [et al.] ; Senate Commission on Food Safety (SKLM) |
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Pubbl/distr/stampa |
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Weinheim, : Wiley-VCH |
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Bonn, : DFG, c2007 |
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ISBN |
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1-281-08800-5 |
1-282-11842-0 |
9786612118425 |
9786611088002 |
3-527-61149-5 |
3-527-61150-9 |
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Descrizione fisica |
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1 online resource (297 p.) |
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Collana |
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Altri autori (Persone) |
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Disciplina |
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Soggetti |
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Processed foods |
Food - Thermal properties |
Food - Preservation |
Electronic books. |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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At head of title: Deutsche Forschungsgemeinschaft. |
Symposium held September 25-27 2005, Kaiserslautern, Germany. |
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Nota di bibliografia |
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Includes bibliographical references. |
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Nota di contenuto |
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Thermal Processing of Food: Potential Health Benefits and Risks; Inhalt/Contents; Vorwort; Preface; I Bericht und Schlussfolgerungen; 1 Einleitung; 2 Allgemeine und lebensmitteltechnologische Aspekte; 3 Gesundheitliche Aspekte thermischer Behandlung von Lebensmitteln; 4 Fazit; 5 Forschungsbedarf; II Report and Conclusions; 1 Foreword; 2 General and Food Technological Aspects; 3 Health Aspects of Thermal Food Processing; 4 Conclusions; 5 Research Needs; III Contributions; 1 Thermal Processing of Foods: Technological Aspects; 2 Thermal Processing: More than Extending the Shelf Life of Foods |
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3 Nutritional Aspects4 Biological Activities of Maillard Reaction Products; 5 Risk Assessment of Acrylamide; 6 An Ex-vivo Approach to Assess Low Dose Effects of Acrylamide; 7 Risk Assessment of Furan; 8 Heterocyclic Aromatic Amines: Potent Genotoxicants Formed in Cooked Meats; 9 Molecular Epidemiology of Food Pyrolysis Products in Relation to Colon, Breast, and Prostate Cancer; 10 The Formation of 3-Monochloropropane-1,2-diol (3-MCPD) in Food and Potential Measures of Control; 11 Minimization Strategies: Acrylamide |
12 Deep-fat Frying as Food Heating Process: Product Quality, Safety and Process Control13 Thermal Processing of Food: Allergenicity; 14 The Acrylamide Minimisation Concept - A Risk Management Tool; 15 The Consequences of Cooking: How the Origin of Cuisine Shaped Human Culture, Ecology, and Biology; IV Posters; 1 Formation, Structural Elucidation, Analysis and Toxicity of Thermal Degradation Products of the Fusarium Mycotoxin Nivalenol; 2 Influence of Different Heating Processes on the Formation of Nucleotides, Nucleosides and Free Bases in Vegetables |
3 Determination of Free 3-Monochloropropane-1,2-Diol in Coffee and Coffee Surrogates4 Minimisation Concept - A Reaction on the Potential Health Risk of Acrylamide; 5 Isomerisation of Lycopene Due to Thermal Treatment of Carrot Homogenates: Increased Bioavailability of Total Lycopene and Generation of 5-cis-Lycopene in the Human Intestine; 6 Influence of High Hydrostatic Pressure on the Formation of N(ε)-Carboxymethyllysine and N(ε)-Carboxyethyllysine in Maillard-type Reactions |
7 Effect of Acrylamide from a Heated Potato Product on the Acrylamide Content in Eggs, Breast Muscle Meat, Liver and Kidney of Hens8 PAH in Oil and Tocopherols - Analytical Challenges in Complying with EC Recommendations; 9 Acrylamide in Fried Potato Products - Influence of Process Conditions and Precursor Contents; 10 Thermal Stability of Zeaxanthin in Potato Homogenates; 11 Osmotic Treatment as a Pre-Step to Drying and Frying; 12 Influence of Maillard Reaction Products on the Inflammatory Cellular Response of Macrophages |
13 Dosimetry of Acrylamide and Glycidamide Binding to Proteins in Human Blood |
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Sommario/riassunto |
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This is the latest and most authoritative documentation of current scientific knowledge regarding the health effects of thermal food processing. Authors from all over Europe and the USA provide an international perspective, weighing up the risks and benefits. In addition, the contributors outline those areas where further research is necessary. |
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2. |
Record Nr. |
UNINA9910826314003321 |
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Autore |
Bruckmaier Elisabeth |
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Titolo |
Getting at GET in world Englishes : a corpus-based semasiological-syntactic analysis / / Elisabeth Bruckmaier |
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Pubbl/distr/stampa |
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Berlin, [Germany] ; ; Boston, [Massachusetts] : , : De Gruyter, , 2017 |
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©2017 |
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ISBN |
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Descrizione fisica |
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1 online resource (344 pages) : illustrations, graphs, tables |
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Collana |
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Topics in English Linguistics, , 1434-3452 ; ; Volume 95 |
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Disciplina |
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Soggetti |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Nota di bibliografia |
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Includes bibliographical references and index. |
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Nota di contenuto |
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Frontmatter -- Acknowledgments -- Contents -- Abbreviations -- List of figures -- List of tables -- 1. Introduction -- 2. Theoretical and methodological framework -- 3. Issues and factors in the variation of GET in World Englishes -- 4. Analysis of surface forms of GET in World Englishes -- 5. Semasiological-syntactic analysis of GET in World Englishes -- 6. Discussion and summary -- 7. Conclusion and outlook -- References -- Index |
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Sommario/riassunto |
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Despite its exceptional frequency and versatility, GET has never been a focus of research in its entire variability, which goes from lexical to grammatical uses, nor in large amounts of data from different varieties of English. The present corpus-based study deals with over 11,600 tokens of GET in written and spoken language from three varieties of English and thus provides new insights for variationist linguistics. Firstly, it offers a comprehensive semasiological-syntactic analysis of GET, i.e. an analysis of all its meanings and all the constructions into which it enters, suggesting ten categories as being necessary for its complete description. Secondly, it contributes to the understanding of factors that are at work in variation in World Englishes and lead to quantitative differences between regional standard varieties. Thus, the present study demonstrates that the use of GET in the New Englishes analysed is less affected by substrate effects than by the effects of Second Language Acquisition and the varying influence of British and American English norms. Moreover, it can be shown that the New |
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Englishes display more grammatical uses of GET than does British English. |
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