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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)
| 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) |
| Pubbl/distr/stampa | Weinheim, : Wiley-VCH |
| Descrizione fisica | 1 online resource (297 p.) |
| Disciplina |
664
664.028 |
| Altri autori (Persone) | EisenbrandGerhard |
| Collana | Forschungsberichte (DFG) |
| Soggetto topico |
Processed foods
Food - Thermal properties Food - Preservation |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-281-08800-5
1-282-11842-0 9786612118425 9786611088002 3-527-61149-5 3-527-61150-9 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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
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 |
| Record Nr. | UNINA-9910143967603321 |
| Weinheim, : Wiley-VCH | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
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)
| 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) |
| Pubbl/distr/stampa | Weinheim, : Wiley-VCH |
| Descrizione fisica | 1 online resource (297 p.) |
| Disciplina |
664
664.028 |
| Altri autori (Persone) | EisenbrandGerhard |
| Collana | Forschungsberichte (DFG) |
| Soggetto topico |
Processed foods
Food - Thermal properties Food - Preservation |
| ISBN |
1-281-08800-5
1-282-11842-0 9786612118425 9786611088002 3-527-61149-5 3-527-61150-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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
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 |
| Record Nr. | UNINA-9910830769303321 |
| Weinheim, : Wiley-VCH | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Thermal processing of food : potential health benefits and risks : symposium / / editors Gerhard Eisenbrand ... [et al.] ; scientific secretariat Sabine Guth ... [et al.] ; Senate Commission on Food Safety (SKLM)
| Thermal processing of food : potential health benefits and risks : symposium / / editors Gerhard Eisenbrand ... [et al.] ; scientific secretariat Sabine Guth ... [et al.] ; Senate Commission on Food Safety (SKLM) |
| Pubbl/distr/stampa | Weinheim, : Wiley-VCH |
| Descrizione fisica | 1 online resource (297 p.) |
| Disciplina |
664
664.028 |
| Altri autori (Persone) | EisenbrandGerhard |
| Collana | Forschungsberichte (DFG) |
| Soggetto topico |
Processed foods
Food - Thermal properties Food - Preservation |
| ISBN |
1-281-08800-5
1-282-11842-0 9786612118425 9786611088002 3-527-61149-5 3-527-61150-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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
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 |
| Record Nr. | UNINA-9910877557103321 |
| Weinheim, : Wiley-VCH | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
