LEADER 01338nam 2200421 450 001 9910567785603321 005 20231110230115.0 010 $a3-11-072994-6 035 $a(CKB)5400000000009036 035 $a(MiAaPQ)EBC6846144 035 $a(Au-PeEL)EBL6846144 035 $a(EXLCZ)995400000000009036 100 $a20220227d2021 uy 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aBoom - crisis - heritage $eking coal and the energy revolutions after 1945 /$fLars Bluma, Michael Farrenkopf, Torsten Meyer 210 1$aBerlin :$cWalter de Gruyter GmbH,$d[2021] 210 4$d©2021 215 $a1 online resource (310 pages) 225 1 $aVeröffentlichungen Aus Dem Deutschen Bergbau-Museum Bochum ;$vv.242 311 $a3-11-073476-1 410 0$aVeröffentlichungen Aus Dem Deutschen Bergbau-Museum Bochum 606 $aCoal mines and mining$xHistory 615 0$aCoal mines and mining$xHistory. 676 $a553.24 700 $aBluma$b Lars$01217029 702 $aFarrenkopf$b Michael 702 $aMeyer$b Torsten 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910567785603321 996 $aBoom - crisis - heritage$92814240 997 $aUNINA LEADER 02995nam 22004935 450 001 9910350353103321 005 20200701044426.0 010 $a981-13-8118-6 024 7 $a10.1007/978-981-13-8118-8 035 $a(CKB)4100000009757361 035 $a(MiAaPQ)EBC5940498 035 $a(DE-He213)978-981-13-8118-8 035 $a(PPN)260304727 035 $a(EXLCZ)994100000009757361 100 $a20191011d2019 u| 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aChemical Hazards in Thermally-Processed Foods /$fedited by Shuo Wang 205 $a1st ed. 2019. 210 1$aSingapore :$cSpringer Singapore :$cImprint: Springer,$d2019. 215 $a1 online resource (198 pages) 311 $a981-13-8117-8 327 $aChapter 1. Brief Introduction of Food Processing Methods and Chemical Hazards Formed During Thermal Processing -- Chapter 2. Alpha-dicarbonyl Compounds -- Chapter 3. Acrylamide -- Chapter 4 Furan -- Chapter 5. Heterocyclic Amines in Foods: Analytical Methods, Formation Mechanism and Mitigation Strategies -- Chapter 6. Advanced Glycation End Products (AGEs) -- Chapter 7. Other Chemical Hazards -- Chapter 8. Conclusions and Future Directions. . 330 $aThis book summarizes the types, contents, analytical methods, formation mechanisms and control strategies for hazardous substances produced during the thermal processing of foods. In each chapter, hazardous substances such as dicarbonyl compounds, acrylamide, furan, heterocyclic amines, trans-fatty acids, and advanced glycation end products (AGEs) are covered and discussed in terms of analytical methods, formation mechanisms and mitigation strategies. The content chiefly focuses on how these hazardous substances are formed during thermal processing and what can be done to mitigate or eliminate them in food products (e.g. those prepared at higher temperatures by baking, frying or roasting). The major objective of this book is to provide a timely and informative guide for researchers and graduate students in the fields of food chemistry, food ingredients, food analysis, food safety, food processing, chemical toxicology, disease prevention and health promotion. 606 $aBiochemistry 606 $aFood?Biotechnology 606 $aBiochemistry, general$3https://scigraph.springernature.com/ontologies/product-market-codes/L14005 606 $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001 615 0$aBiochemistry. 615 0$aFood?Biotechnology. 615 14$aBiochemistry, general. 615 24$aFood Science. 676 $a363.1926 702 $aWang$b Shuo$4edt$4http://id.loc.gov/vocabulary/relators/edt 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910350353103321 996 $aChemical Hazards in Thermally-Processed Foods$91912437 997 $aUNINA