Thermal processing of food: potential health benefits and risks ; symposium [vom 25. bis 27. September 2005 in Kaiserslautern]
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Weinheim
Wiley-VCH
2007
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XI, 283 S. Ill., zahlr. graph. Darst. |
| ISBN: | 9783527319091 |
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| 245 | 1 | 0 | |a Thermal processing of food |b potential health benefits and risks ; symposium [vom 25. bis 27. September 2005 in Kaiserslautern] |c Deutsche Forschungsgemeinschaft, Senate Commission on Food Safety (SKLM). Ed.: Gerhard Eisenbrand ... Scientific secretariat: Sabine Guth ... |
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Datensatz im Suchindex
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|---|---|
| adam_text | INHALT/CONTENTS VORWORT. . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . .. IX PREFACE , XI I
BERICHT UND SCHLUSSFOLGERUNGEN . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . 1 1
EINLEITUNG............................................. 1 2 ALLGEMEINE
UND LEBENSMITTELTECHNOLOGISCHE ASPEKTE. . . . . . . . . . . 1 3
GESUNDHEITLICHE ASPEKTE THERMISCHER BEHANDLUNG VON LEBENSMITTELN 2 4
FAZIT................................................. 6 5
FORSCHUNGSBEDARF . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . 6 II REPORT AND CONDUSIONS . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . 9 1 FOREWORD 9 2
GENERAL AND FOOD TECHNOLOGICAL ASPECTS 9 3 HEALTH ASPECTS OF THERMAL
FOOD PROCESSING ., . . . . . . . . . . . . . . . . 10 4 CONCLUSIONS 13 5
RESEARCH NEEDS . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
III CONTRIBUTIONS . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . .. 17 1 THERMAL PROCESSING OF FOODS:
TECHNOLOGICAL ASPECTS . . . . . . . .. 17 DIETRICH KNORR, VOLKER H
EITIZ, AND CORNELIUS LUSCHER 2 THERMAL PROCESSING: MORE THAN EXTENDING
THE SHELF LIFE OF FOODS 26 THOMAS HOFMANN AND PETER SCHIEBERLE 3
NUTRITIONAL ASPECTS . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . .. 50 GERHARD RECHKEMMER 4 BIOLOGICAL ACTIVITIES OF
MAILLARD REACTION PRODUCTS ... . . . . . . . . . . 66 DORIS MARKO 5 RISK
ASSESSMENT OF ACRYLAMIDE . . . . . . . . . . . . . . . . . . . . . . . .
. . .. 75 ERIK DYBING 6 AN EX-VIVE APPROACH TO ASSESS LOW DOSE EFFECTS
OF ACRYLAMIDE . . 90 MATTHIAS BAUM, DANIEL BERTOW, EVELYNE FAUTH, SILKE
THIELEN, AND GERHARD EISENBRAND THERMAL PROCESSING OF FOOD: POTENTIAL
HEALLH BENEIITS AND RISKS V DFG, DEUTSCHE FORSCHUNGSGEMEINSCHAFT
COPYRIGHT E 2007 WILEY-VCH VERLAG GMBH & CO. KGAA, WEINHEIM ISBN:
978-3-527-31909-1 INHALTICONTENTS 7 RISK ASSESSMENT OF FURAN 103 JOSEI
SCHLATTER 8 HETEROCYCLIC AROMATIC AMINES: POTENT GENOTOXICANTS FORMED IN
COOKED MEATS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . .. 109 ROBEN J. TURESKY AND RICKY D. HOLLAND 9 MOLECULAR
EPIDEMIOLOGY OF FOOD PYROLYSIS PRODUCTS IN RELATION TO COLON, BREAST,
AND PROSTATE CANCER . . . . . . . . . . . . . . . . . . . . . .. 131
SUSAN A. NOWELL, RASHMI SINHA, LUKE RATNASINGHE, NICHOLAS P. LANG, AND
FRED F. KADLUBAR 10 THE FORMATION OF 3-MONOCHLOROPROPANE-L,2-DIOL
(3-MCPD) IN FOOD AND POTENTIAL MEASURES OF CONTROL . . . . . . . . . . .
. . . . . . .. 141 RICHARD H. STADLEI. VIVIANE THEURILLAT, ALFRED
STUDER, FRANCIS SCANLAN, AND WALBURGA SEEFELDER 11 MINIMIZATION
STRATEGIES: ACRYLAMIDE . . . . . . . . . . . . . . . . . . . . . . ..
155 NOTBETT U. HAASE 12 DEEP-FAT FRYING AS FOOD HEATING PROCESS: PRODUCT
QUALITY, SAFETY AND PROCESS CONTROL 175 KNUT FRANKE AND ERNST H.
REIMERDES 13 THERMAL PROCESSING OF FOOD: ALLERGENICITY 185 LARS K.
POULSETI 14 THE ACRYLAMIDE MINIMISATION CONCEPT - A RISK MANAGEMENT TOOL
197 ANDREAS KLIEMANT AND ANGELA GOEBEL 15 THE CONSEQUENCES OF COOKING:
HOW THE ORIGIN OF CUISINE SHAPED HUMAN CULTURE, ECOLOGY, AND BIOLOGY . .
. . . . . . . . . . . . . . . . . . . .. 208 GREG LADEN IV POSTERS. . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . .. 225 1 FORMATION, STRUCTURAL ELUCIDATION, ANALYSIS
AND TOXICITY OF THERMAL DEGRADATION PRODUCTS OF THE FUSARIUM MYCOTOXIN
NIVALENOL 225 MICHAEL BTETZ, ANJA KIIECBI, SIMON GOECKLER, AND
HANS-ULRICH HUMPT 2 INFLUENCE OF DIFFERENT HEATING PROCESSES ON THE
FORMATION OF NUCLEOTIDES, NUCLEOSIDES AND FREE BASES IN VEGETABLES . . .
. . .. 227 ISABELLE KOELLING-SPEER AND ALFRED MONTAG 3 DETERMINATION OF
FREE 3-MONOCHLOROPROPANE-L,2-DIOL IN COFFEE AND COFFEE SURROGATES .... .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 233 TEISTEN
KURZROCK AND KARL SPEER 4 MINIMISATION CONCEPT - AREACTION ON THE
POTENTIAL HEALTH RISK OF ACRYLAMIDE . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . .. 239 ANDREAS KLIEMANT AND
HARTMUT WALDNER 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 . . . . . .. 241
ESTHER MAYER-MIEBACHR DIANA BEHSNILIAN, HEIKE P. SCHUCHMANN, AND ACHIM
BUB VI INHALTICONTENTS 6 INFLUENCE OF HIGH HYDROSTATIC PRESSURE ON THE
FORMATION OF NE- CARBOXYMETHYLLYSINE AND NB-CARBOXYETHYLLYSINE IN
MAILLARD-TYPE REACTIONS , .. , . , , , . . . . . . . . . . . .. 247
MARUNA KASPER AND PETER SCHIEBERLE 7 EFFECT OF ACRYLAMIDE FROM A HEATED
POTATO PRODUCT ON THE ACRYLAMIDE CONTENT IN EGGS, BREAST MUSCLE MEAT,
LIVER AND KIDNEY OF HENS , , , , .. , , ,. 248 INGRID HALLE, GERHARD
FLACHOWSKY, MARCUS LHLING, MONIKA LAHRSSEN-WIEDERHOLT, AND HORST KLATTKE
8 PAH IN OIL AND TOCOPHEROLS - ANALYTICAL CHALLENGES IN COMPLYING WITH
EC RECOMMENDATIONS , , .. , , . , , , 250 SONJA SCHITTKO, HOLGER FRITZ,
ROBERT GATERMANN, AND ANSGAR RUTHENSCHROER 9 ACRYLAMIDE IN FRIED POTATO
PRODUCTS - INFLUENCE OF PROCESS CONDITIONS AND PRECURSOR CONTENTS , , .
.. 256 KNUT FRANKE AND ERNST H. REIMERDES 10 THERMAL STABILITY OF
ZEAXANTHIN IN POTATO HOMOGENATES 257 DIANA BEHSNILIAN, ESTHER
MAYER-MIEBACH, PING IDDA, AND HEIKE P. SCHUCHMANN 11 OSMOTIC TREATMENT
AS A PRE-STEP TO DRYING AND FRYING 259 DIANA BEHSNILIAN, ESTHER
MAYER-MIEBACH, AND WOLF-D. KOLLER 12 INFLUENCE OF MAILLARD REACTION
PRODUCTS ON THE INFLAMMATORY CELLULAR RESPONSE OF MACROPHAGES .. , ,
,..... 266 SONJA MUSCAT AND MONIKA PISCHETSRIEDER 13 DOSIMETRY OF
ACRYLAMIDE AND GLYCIDAMIDE BINDING TO PROTEINS IN HUMAN BLOOD . . . . .
. , , , , , ., 267 DANIEL BERTOW, MATTHIAS BAUM, AND GERHARD EISENBRAND
14 DNA STRAND BREAKING CAPACITY OF ACRYLAMIDE AND GLYCIDAMIDE IN
MAMMALIAN CELLS . , , , , ,. 275 DORIS MARKO, ZEINA TJADEN, PLOTIATI
FUELLEI, AND NICOLE PUPPEL 15 2-DODECYLCYCLOBUTANONE, THE RADIOLYTIC
PRODUCT OF PALMITIC ACID, IS GENOTOXIC IN THE COMET ASSAY AND INDUCES
CHROMOSOMAL ABERRATIONS IN PRENEOPLASTIC CELLS USING 24-COLOR-FISH .. ,
.... , 277 NADINE KNOLL, ANJA WEISE, MICHAEL GLEI, UWE CLAUSSEN,
BRIGITTE MARIAN, AND BEATRICE 1. POOL-ZOBEL V PARTICIPANTS AND
CONTRIBUTORS OT THE SYMPOSIUM , ... , ..... ,..... 279 VII
|
| adam_txt |
INHALT/CONTENTS VORWORT. . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . IX PREFACE , XI I
BERICHT UND SCHLUSSFOLGERUNGEN . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . 1 1
EINLEITUNG. 1 2 ALLGEMEINE
UND LEBENSMITTELTECHNOLOGISCHE ASPEKTE. . . . . . . . . . . 1 3
GESUNDHEITLICHE ASPEKTE THERMISCHER BEHANDLUNG VON LEBENSMITTELN 2 4
FAZIT. 6 5
FORSCHUNGSBEDARF . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . 6 II REPORT AND CONDUSIONS . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . 9 1 FOREWORD 9 2
GENERAL AND FOOD TECHNOLOGICAL ASPECTS 9 3 HEALTH ASPECTS OF THERMAL
FOOD PROCESSING ., . . . . . . . . . . . . . . . . 10 4 CONCLUSIONS 13 5
RESEARCH NEEDS . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
III CONTRIBUTIONS . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . 17 1 THERMAL PROCESSING OF FOODS:
TECHNOLOGICAL ASPECTS " . . . . . . . . 17 DIETRICH KNORR, VOLKER H
EITIZ, AND CORNELIUS LUSCHER 2 THERMAL PROCESSING: MORE THAN EXTENDING
THE SHELF LIFE OF FOODS 26 THOMAS HOFMANN AND PETER SCHIEBERLE 3
NUTRITIONAL ASPECTS . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . 50 GERHARD RECHKEMMER 4 BIOLOGICAL ACTIVITIES OF
MAILLARD REACTION PRODUCTS . . . . . . . . . . . 66 DORIS MARKO 5 RISK
ASSESSMENT OF ACRYLAMIDE . . . . . . . . . . . . . . . . . . . . . . . .
. . . 75 ERIK DYBING 6 AN EX-VIVE APPROACH TO ASSESS LOW DOSE EFFECTS
OF ACRYLAMIDE . . 90 MATTHIAS BAUM, DANIEL BERTOW, EVELYNE FAUTH, SILKE
THIELEN, AND GERHARD EISENBRAND THERMAL PROCESSING OF FOOD: POTENTIAL
HEALLH BENEIITS AND RISKS V DFG, DEUTSCHE FORSCHUNGSGEMEINSCHAFT
COPYRIGHT E 2007 WILEY-VCH VERLAG GMBH & CO. KGAA, WEINHEIM ISBN:
978-3-527-31909-1 INHALTICONTENTS 7 RISK ASSESSMENT OF FURAN 103 JOSEI
SCHLATTER 8 HETEROCYCLIC AROMATIC AMINES: POTENT GENOTOXICANTS FORMED IN
COOKED MEATS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . 109 ROBEN J. TURESKY AND RICKY D. HOLLAND 9 MOLECULAR
EPIDEMIOLOGY OF FOOD PYROLYSIS PRODUCTS IN RELATION TO COLON, BREAST,
AND PROSTATE CANCER . . . . . . . . . . . . . . . . . . . . . . 131
SUSAN A. NOWELL, RASHMI SINHA, LUKE RATNASINGHE, NICHOLAS P. LANG, AND
FRED F. KADLUBAR 10 THE FORMATION OF 3-MONOCHLOROPROPANE-L,2-DIOL
(3-MCPD) IN FOOD AND POTENTIAL MEASURES OF CONTROL . . . . . . . . . . .
. . . . . . . 141 RICHARD H. STADLEI. VIVIANE THEURILLAT, ALFRED
STUDER, FRANCIS SCANLAN, AND WALBURGA SEEFELDER 11 MINIMIZATION
STRATEGIES: ACRYLAMIDE . . . . . . . . . . . . . . . . . . . . . . .
155 NOTBETT U. HAASE 12 DEEP-FAT FRYING AS FOOD HEATING PROCESS: PRODUCT
QUALITY, SAFETY AND PROCESS CONTROL 175 KNUT FRANKE AND ERNST H.
REIMERDES 13 THERMAL PROCESSING OF FOOD: ALLERGENICITY 185 LARS K.
POULSETI 14 THE ACRYLAMIDE MINIMISATION CONCEPT - A RISK MANAGEMENT TOOL
197 ANDREAS KLIEMANT AND ANGELA GOEBEL 15 THE CONSEQUENCES OF COOKING:
HOW THE ORIGIN OF CUISINE SHAPED HUMAN CULTURE, ECOLOGY, AND BIOLOGY . .
. . . . . . . . . . . . . . . . . . . . 208 GREG LADEN IV POSTERS. . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . 225 1 FORMATION, STRUCTURAL ELUCIDATION, ANALYSIS
AND TOXICITY OF THERMAL DEGRADATION PRODUCTS OF THE FUSARIUM MYCOTOXIN
NIVALENOL 225 MICHAEL BTETZ, ANJA KIIECBI, SIMON GOECKLER, AND
HANS-ULRICH HUMPT 2 INFLUENCE OF DIFFERENT HEATING PROCESSES ON THE
FORMATION OF NUCLEOTIDES, NUCLEOSIDES AND FREE BASES IN VEGETABLES . . .
. . . 227 ISABELLE KOELLING-SPEER AND ALFRED MONTAG 3 DETERMINATION OF
FREE 3-MONOCHLOROPROPANE-L,2-DIOL IN COFFEE AND COFFEE SURROGATES . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 233 TEISTEN
KURZROCK AND KARL SPEER 4 MINIMISATION CONCEPT - AREACTION ON THE
POTENTIAL HEALTH RISK OF ACRYLAMIDE . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . 239 ANDREAS KLIEMANT AND
HARTMUT WALDNER 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 . . . . . . 241
ESTHER MAYER-MIEBACHR DIANA BEHSNILIAN, HEIKE P. SCHUCHMANN, AND ACHIM
BUB VI INHALTICONTENTS 6 INFLUENCE OF HIGH HYDROSTATIC PRESSURE ON THE
FORMATION OF NE- CARBOXYMETHYLLYSINE AND NB-CARBOXYETHYLLYSINE IN
MAILLARD-TYPE REACTIONS , . , . , , , . . . . . . . . . . . . 247
MARUNA KASPER AND PETER SCHIEBERLE 7 EFFECT OF ACRYLAMIDE FROM A HEATED
POTATO PRODUCT ON THE ACRYLAMIDE CONTENT IN EGGS, BREAST MUSCLE MEAT,
LIVER AND KIDNEY OF HENS , , , , . , , ,. 248 INGRID HALLE, GERHARD
FLACHOWSKY, MARCUS LHLING, MONIKA LAHRSSEN-WIEDERHOLT, AND HORST KLATTKE
8 PAH IN OIL AND TOCOPHEROLS - ANALYTICAL CHALLENGES IN COMPLYING WITH
EC RECOMMENDATIONS , , . , , . , , , 250 SONJA SCHITTKO, HOLGER FRITZ,
ROBERT GATERMANN, AND ANSGAR RUTHENSCHROER 9 ACRYLAMIDE IN FRIED POTATO
PRODUCTS - INFLUENCE OF PROCESS CONDITIONS AND PRECURSOR CONTENTS , , .
. 256 KNUT FRANKE AND ERNST H. REIMERDES 10 THERMAL STABILITY OF
ZEAXANTHIN IN POTATO HOMOGENATES ' 257 DIANA BEHSNILIAN, ESTHER
MAYER-MIEBACH, PING IDDA, AND HEIKE P. SCHUCHMANN 11 OSMOTIC TREATMENT
AS A PRE-STEP TO DRYING AND FRYING 259 DIANA BEHSNILIAN, ESTHER
MAYER-MIEBACH, AND WOLF-D. KOLLER 12 INFLUENCE OF MAILLARD REACTION
PRODUCTS ON THE INFLAMMATORY CELLULAR RESPONSE OF MACROPHAGES . , ",
,. 266 SONJA MUSCAT AND MONIKA PISCHETSRIEDER 13 DOSIMETRY OF
ACRYLAMIDE AND GLYCIDAMIDE BINDING TO PROTEINS IN HUMAN BLOOD . . . . .
. , , , , , ., 267 DANIEL BERTOW, MATTHIAS BAUM, AND GERHARD EISENBRAND
14 DNA STRAND BREAKING CAPACITY OF ACRYLAMIDE AND GLYCIDAMIDE IN
MAMMALIAN CELLS . , , , , ,. 275 DORIS MARKO, ZEINA TJADEN, PLOTIATI
FUELLEI, AND NICOLE PUPPEL 15 2-DODECYLCYCLOBUTANONE, THE RADIOLYTIC
PRODUCT OF PALMITIC ACID, IS GENOTOXIC IN THE COMET ASSAY AND INDUCES
CHROMOSOMAL ABERRATIONS IN PRENEOPLASTIC CELLS USING 24-COLOR-FISH . ,
. , 277 NADINE KNOLL, ANJA WEISE, MICHAEL GLEI, UWE CLAUSSEN,
BRIGITTE MARIAN, AND BEATRICE 1. POOL-ZOBEL V PARTICIPANTS AND
CONTRIBUTORS OT THE SYMPOSIUM , . , . ,. 279 VII |
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| discipline_str_mv | Chemie / Pharmazie Lebensmitteltechnologie Medizin |
| format | Book |
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| genre | (DE-588)1071861417 Konferenzschrift 2005 Kaiserslautern gnd-content |
| genre_facet | Konferenzschrift 2005 Kaiserslautern |
| id | DE-604.BV022270066 |
| illustrated | Illustrated |
| index_date | 2024-07-02T16:45:53Z |
| indexdate | 2024-07-09T20:53:47Z |
| institution | BVB |
| isbn | 9783527319091 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-015480571 |
| oclc_num | 219536613 |
| open_access_boolean | |
| owner | DE-355 DE-BY-UBR DE-12 DE-19 DE-BY-UBM DE-473 DE-BY-UBG DE-706 DE-20 DE-703 DE-M49 DE-BY-TUM DE-29 DE-29T DE-634 DE-739 DE-11 DE-188 |
| owner_facet | DE-355 DE-BY-UBR DE-12 DE-19 DE-BY-UBM DE-473 DE-BY-UBG DE-706 DE-20 DE-703 DE-M49 DE-BY-TUM DE-29 DE-29T DE-634 DE-739 DE-11 DE-188 |
| physical | XI, 283 S. Ill., zahlr. graph. Darst. |
| publishDate | 2007 |
| publishDateSearch | 2007 |
| publishDateSort | 2007 |
| publisher | Wiley-VCH |
| record_format | marc |
| spelling | Thermal processing of food potential health benefits and risks ; symposium [vom 25. bis 27. September 2005 in Kaiserslautern] Deutsche Forschungsgemeinschaft, Senate Commission on Food Safety (SKLM). Ed.: Gerhard Eisenbrand ... Scientific secretariat: Sabine Guth ... Weinheim Wiley-VCH 2007 XI, 283 S. Ill., zahlr. graph. Darst. txt rdacontent n rdamedia nc rdacarrier Thermische Verfahrenstechnik (DE-588)4117203-6 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf Erhitzen (DE-588)4246665-9 gnd rswk-swf Gesundheitsgefährdung (DE-588)4071808-6 gnd rswk-swf Lebensmittelqualität (DE-588)4343361-3 gnd rswk-swf Lebensmittelbehandlung (DE-588)4167033-4 gnd rswk-swf Thermisches Verfahren (DE-588)4544663-5 gnd rswk-swf Lebensmittelverfahrenstechnik (DE-588)4167046-2 gnd rswk-swf (DE-588)1071861417 Konferenzschrift 2005 Kaiserslautern gnd-content Lebensmittelverfahrenstechnik (DE-588)4167046-2 s Thermische Verfahrenstechnik (DE-588)4117203-6 s Gesundheitsgefährdung (DE-588)4071808-6 s DE-604 Lebensmittelbehandlung (DE-588)4167033-4 s Thermisches Verfahren (DE-588)4544663-5 s Lebensmittelqualität (DE-588)4343361-3 s Lebensmittel (DE-588)4034870-2 s Erhitzen (DE-588)4246665-9 s b DE-604 Eisenbrand, Gerhard 1940- Sonstige (DE-588)107304392 oth Guth, Sabine 1972- Sonstige (DE-588)122463404 oth OEBV Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=015480571&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Thermal processing of food potential health benefits and risks ; symposium [vom 25. bis 27. September 2005 in Kaiserslautern] Thermische Verfahrenstechnik (DE-588)4117203-6 gnd Lebensmittel (DE-588)4034870-2 gnd Erhitzen (DE-588)4246665-9 gnd Gesundheitsgefährdung (DE-588)4071808-6 gnd Lebensmittelqualität (DE-588)4343361-3 gnd Lebensmittelbehandlung (DE-588)4167033-4 gnd Thermisches Verfahren (DE-588)4544663-5 gnd Lebensmittelverfahrenstechnik (DE-588)4167046-2 gnd |
| subject_GND | (DE-588)4117203-6 (DE-588)4034870-2 (DE-588)4246665-9 (DE-588)4071808-6 (DE-588)4343361-3 (DE-588)4167033-4 (DE-588)4544663-5 (DE-588)4167046-2 (DE-588)1071861417 |
| title | Thermal processing of food potential health benefits and risks ; symposium [vom 25. bis 27. September 2005 in Kaiserslautern] |
| title_auth | Thermal processing of food potential health benefits and risks ; symposium [vom 25. bis 27. September 2005 in Kaiserslautern] |
| title_exact_search | Thermal processing of food potential health benefits and risks ; symposium [vom 25. bis 27. September 2005 in Kaiserslautern] |
| title_exact_search_txtP | Thermal processing of food potential health benefits and risks ; symposium [vom 25. bis 27. September 2005 in Kaiserslautern] |
| title_full | Thermal processing of food potential health benefits and risks ; symposium [vom 25. bis 27. September 2005 in Kaiserslautern] Deutsche Forschungsgemeinschaft, Senate Commission on Food Safety (SKLM). Ed.: Gerhard Eisenbrand ... Scientific secretariat: Sabine Guth ... |
| title_fullStr | Thermal processing of food potential health benefits and risks ; symposium [vom 25. bis 27. September 2005 in Kaiserslautern] Deutsche Forschungsgemeinschaft, Senate Commission on Food Safety (SKLM). Ed.: Gerhard Eisenbrand ... Scientific secretariat: Sabine Guth ... |
| title_full_unstemmed | Thermal processing of food potential health benefits and risks ; symposium [vom 25. bis 27. September 2005 in Kaiserslautern] Deutsche Forschungsgemeinschaft, Senate Commission on Food Safety (SKLM). Ed.: Gerhard Eisenbrand ... Scientific secretariat: Sabine Guth ... |
| title_short | Thermal processing of food |
| title_sort | thermal processing of food potential health benefits and risks symposium vom 25 bis 27 september 2005 in kaiserslautern |
| title_sub | potential health benefits and risks ; symposium [vom 25. bis 27. September 2005 in Kaiserslautern] |
| topic | Thermische Verfahrenstechnik (DE-588)4117203-6 gnd Lebensmittel (DE-588)4034870-2 gnd Erhitzen (DE-588)4246665-9 gnd Gesundheitsgefährdung (DE-588)4071808-6 gnd Lebensmittelqualität (DE-588)4343361-3 gnd Lebensmittelbehandlung (DE-588)4167033-4 gnd Thermisches Verfahren (DE-588)4544663-5 gnd Lebensmittelverfahrenstechnik (DE-588)4167046-2 gnd |
| topic_facet | Thermische Verfahrenstechnik Lebensmittel Erhitzen Gesundheitsgefährdung Lebensmittelqualität Lebensmittelbehandlung Thermisches Verfahren Lebensmittelverfahrenstechnik Konferenzschrift 2005 Kaiserslautern |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=015480571&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
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