01150nam 2200397 450 991078645890332120230803202449.01-61291-723-2(CKB)3710000000111578(MiAaPQ)EBC5395664(Au-PeEL)EBL5395664(CaPaEBR)ebr11557605(OCoLC)881283113(EXLCZ)99371000000011157820180602d2014 uy 0engurcnu||||||||txtrdacontentcrdamediacrrdacarrierHow to stay Christian in college /J. BudziszewskiColorado Springs, CO. :NavPress,[2014]©20141 online resource (181 pages)1-61291-549-3 Christian college studentsReligious lifeChristian college studentsReligious life.248.834Budziszewski J.1952-860560MiAaPQMiAaPQMiAaPQBOOK9910786458903321How to stay Christian in college3754851UNINA03531nam 2200625Ia 450 991087781190332120200520144314.01-282-00891-997866120089171-61344-866-X0-470-43010-90-470-43009-5(CKB)1000000000707840(EBL)455907(OCoLC)352829698(SSID)ssj0000228203(PQKBManifestationID)11208606(PQKBTitleCode)TC0000228203(PQKBWorkID)10149158(PQKB)11658349(MiAaPQ)EBC455907(EXLCZ)99100000000070784020081113d2009 uy 0engur|n|---|||||txtccrProcess-induced food toxicants occurrence, formation, mitigation, and health risks /Richard H. Stadler, David R. LinebackHoboken, N.J. Wileyc20091 online resource (744 p.)Description based upon print version of record.0-470-07475-2 Includes bibliographical references and index.PROCESS-INDUCED FOOD TOXICANTS; CONTENTS; PREFACE; CONTRIBUTORS; PART I SPECIFIC TOXICANTS RELATED TO PROCESSING TECHNOLOGY; 1 Introduction to Food Process Toxicants; 2 Thermal Treatment; 2.1 Acrylamide; 2.2 Acrolein; 2.3 Heterocyclic Aromatic Amines; 2.4 Hazards of Dietary Furan; 2.5 Hydroxymethylfurfural (HMF) and Related Compounds; 2.6 Chloropropanols and Chloroesters; 2.7 Maillard Reaction of Proteins and Advanced Glycation End Products (AGEs) in Food; 2.8 Polyaromatic Hydrocarbons; 3 Fermentation; 3.1 Ethyl Carbamate (Urethane); 3.2 Biogenic Amines; 4 Preservation4.1 N-Nitrosamines, Including N-Nitrosoaminoacids and Potential Further Nonvolatiles4.2 Food Irradiation; 4.3 Benzene; 5 High-Pressure Processing; 6 Alkali and/or Acid Treatment; 6.1 Dietary Significance of Processing-Induced Lysinoalanine in Food; 6.2 Dietary Significance of Processing-Induced D-Amino Acids; 6.3 Chloropropanols; PART II GENERAL CONSIDERATIONS; 7 Application of the HACCP Approach for the Management of Processing Contaminants; 8 Emerging Food Technologies; 9 Food Processing and Nutritional Aspects; 10 Risk Communication; 11 Risk/Risk and Risk/Benefit Considerations; INDEXProcess-Induced Food Toxicants combines the analytical, health, and risk management issues relating to all of the currently known processing-induced toxins that may be present in common foods. It considers the different processing methods used in the manufacture of foods, including thermal treatment, drying, fermentation, preservation, fat processing, and high hydrostatic pressure processing, and the potential contaminants for each method. The book discusses the analysis, formation, mitigation, health risks, and risk management of each hazardous compound. Also discussed are new technologies anFood preservativesFoodToxicologyProcessed foodsFood preservatives.FoodToxicology.Processed foods.615.9/54615.954664.02Stadler Richard H1751307Lineback David R1751308MiAaPQMiAaPQMiAaPQBOOK9910877811903321Process-induced food toxicants4186207UNINA