05531nam 2200769Ia 450 991014396760332120210209220357.01-281-08800-51-282-11842-0978661211842597866110880023-527-61149-53-527-61150-9(CKB)1000000000376160(EBL)482305(OCoLC)181349734(SSID)ssj0000258433(PQKBManifestationID)11235451(PQKBTitleCode)TC0000258433(PQKBWorkID)10255225(PQKB)10137945(MiAaPQ)EBC482305(MiAaPQ)EBC4956419(Au-PeEL)EBL4956419(CaONFJC)MIL108800(OCoLC)1027138237(EXLCZ)99100000000037616020061128d2007 uy 0engur|n|---|||||txtccrThermal 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)Weinheim Wiley-VCH ;Bonn DFGc20071 online resource (297 p.)Forschungsberichte (DFG)At head of title: Deutsche Forschungsgemeinschaft.Symposium held September 25-27 2005, Kaiserslautern, Germany.3-527-31909-3 Includes bibliographical references.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 Foods3 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: Acrylamide12 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 Vegetables3 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 Reactions7 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 Macrophages13 Dosimetry of Acrylamide and Glycidamide Binding to Proteins in Human BloodThis 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.Forschungsberichte (DFG)Processed foodsCongressesFoodThermal propertiesCongressesFoodPreservationCongressesElectronic books.Processed foodsFoodThermal propertiesFoodPreservation664664.028Eisenbrand Gerhard908116Deutsche Forschungsgemeinschaft.Senatskommission zur Beurteilung der Gesundheitlichen Unbedenklichkeit von Lebensmitteln.MiAaPQMiAaPQMiAaPQBOOK9910143967603321Thermal processing of food2246341UNINA02114nam0 2200457 i 450 VAN006821820211117112917.785978-35-406-9364-220090318d2008 |0itac50 baengDE|||| |||||Quantum potential theoryPhilippe Biane ... [et al.]editors Michael Schurmann, Uwe FranzBerlinSpringer2008XI, 457 p.24 cmPubblicazione disponibile anche in formato elettronico001VAN01022502001 Lecture notes in mathematics210 Berlin [etc.]Springer1954VAN0234622Quantum potential theory77435458B34Noncommutative geometry (a la Connes) [MSC 2020]VANC021523MF81R60Noncommutative geometry in quantum theory [MSC 2020]VANC021525MF53C21Methods of global Riemannian geometry, including PDE methods; curvature restrictions [MSC 2020]VANC022960MF31C12Potential theory on Riemannian manifolds and other spaces [MSC 2020]VANC023136MFDirichlet formsKW:KMartin and Poissin boundaryKW:KPotential theoryKW:KQuantum Markov processes and semigroupsKW:KQuantum filtering problemKW:KQuantum physicsKW:KRandom walks and quantum walksKW:KBerlinVANL000066BianePhilippeVANV054024SchurmannMichaelVANV054026UweFranzVANV054025Springer <editore>VANV108073650ITSOL20240614RICAhttps://doi.org/10.1007/978-3-540-69365-9https://doi.org/10.1007/978-3-540-69365-9BIBLIOTECA DEL DIPARTIMENTO DI MATEMATICA E FISICAIT-CE0120VAN08VAN0068218BIBLIOTECA DEL DIPARTIMENTO DI MATEMATICA E FISICA08PREST 58-XX 0367 08 8502 I 20090528 Quantum Potential Theory774354UNICAMPANIA