國立高雄大學圖資館 |

語系: 繁體中文

說明(常見問題)

圖資館首頁

登入

回首頁 到查詢結果 [ subject:"Food adulteration and inspection." ]

切換: 標籤 | MARC模式 | ISBD

Chemical hazards in thermally-proces...

SpringerLink (Online service)

Chemical hazards in thermally-processed foods

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Chemical hazards in thermally-processed foodsedited by Shuo Wang.
其他作者:	Wang, Shuo.
出版者:	Singapore :Springer Singapore :2019.
面頁冊數:	v, 199 p. :ill. (some col.), digital ;24 cm.
Contained By:	Springer eBooks
標題:	Food adulteration and inspection.
電子資源:	https://doi.org/10.1007/978-981-13-8118-8
ISBN:	9789811381188$q(electronic bk.)

Chemical hazards in thermally-processed foods
Chemical hazards in thermally-processed foods[electronic resource] /edited by Shuo Wang. - Singapore :Springer Singapore :2019. - v, 199 p. :ill. (some col.), digital ;24 cm.

Chapter 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.

This 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.

ISBN: 9789811381188$q(electronic bk.)

Standard No.: 10.1007/978-981-13-8118-8doiSubjects--Topical Terms:

301213
Food adulteration and inspection.

LC Class. No.: TX531 / .C446 2019

Dewey Class. No.: 363.19264

Chemical hazards in thermally-processed foods
LDR:02396nmm a2200325 a 4500 001 567815
003 DE-He213
005 20200117092928.0
006 m d
007 cr nn 008maaau
008 200611s2019 si s 0 eng d
020 $a 9789811381188$q(electronic bk.)
020 $a 9789811381171$q(paper)
024 7 $a 10.1007/978-981-13-8118-8 $2 doi
035 $a 978-981-13-8118-8
040 $a GP $c GP
041 0 $a eng
050 4 $a TX531 $b .C446 2019
072 7 $a PSB $2 bicssc
072 7 $a SCI007000 $2 bisacsh
072 7 $a PSB $2 thema
082 0 4 $a 363.19264 $2 23
090 $a TX531 $b .C517 2019
245 0 0 $a Chemical hazards in thermally-processed foods $h [electronic resource] / $c edited by Shuo Wang.
260 $a Singapore : $b Springer Singapore : $b Imprint: Springer, $c 2019.
300 $a v, 199 p. : $b ill. (some col.), digital ; $c 24 cm.
505 0 $a Chapter 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.
520 $a This 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.
650 0 $a Food adulteration and inspection. $3 301213
650 0 $a Hazardous substances. $3 194606
650 1 4 $a Biochemistry, general. $3 273649
650 2 4 $a Food Science. $3 274110
700 1 $a Wang, Shuo. $3 711850
710 2 $a SpringerLink (Online service) $3 273601
773 0 $t Springer eBooks
856 4 0 $u https://doi.org/10.1007/978-981-13-8118-8
950 $a Biomedical and Life Sciences (Springer-11642)