Acrylamide in food : analysis, content and potential health effects. [electronic resource]

Další autoři:	Gökmen, Vural, editor
Jazyk:	angličtina
Informace o vydání:	Amsterdam : Elsevier, [2016]
Předmět:	Food contamination Acrylamide MEDICAL -- Pharmacology Acrylamide -- adverse effects Food Analysis Hot Temperature Food Contamination Electronic books
Druh dokumentu:	Bibliographies; Online; Non-fiction; Electronic document
Abstrakt:	Summary: Acrylamide in Food: Analysis, Content and Potential Health Effects provides the recent analytical methodologies for acrylamide detection, up-to-date information about its occurrence in various foods (such as bakery products, fried potato products, coffee, battered products, water, table olives etc.), and its interaction mechanisms and health effects. The book is designed for food scientists, technologists, toxicologists, and food industry workers, providing an invaluable industrial reference book that is also ideal for academic libraries that cover the domains of food production or food s.
Databáze:	Vybrané kolekce e-knih
Externí odkaz:	Kolekce e-knih KNAV