Acrylamide in food:
"Acrylamide, a chemical described as 'extremely hazardous' and 'probably carcinogenic to humans', was discovered in food in 2002. Its presence in a range of popular foods has become one of the most difficult issues facing not only the food industry but all stakeholders in th...
Gespeichert in:
| Weitere Verfasser: | , |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
New Jersey ; London ; Singapore ; Beijing ; Shanghai ; Hong Kong ; Taipei ; Chennai ; Tokyo
World Scientific
[2019]
|
| Schlagworte: | |
| Online-Zugang: | TUM01 UBY01 Volltext |
| Zusammenfassung: | "Acrylamide, a chemical described as 'extremely hazardous' and 'probably carcinogenic to humans', was discovered in food in 2002. Its presence in a range of popular foods has become one of the most difficult issues facing not only the food industry but all stakeholders in the food supply chain and its oversight. Acrylamide is not present in raw food but forms from natural precursors during high-temperature (> 120°C) cooking and food processing. Fried, baked, roasted and toasted potato and cereal products, as well as coffee, are the major contributors to dietary exposure. This book comprehensively describes what is known about the toxicology of acrylamide, how it forms in food, the positions taken by food safety authorities and concurrent regulatory issues. It also covers the food industry's response, the mitigation measures adopted and how successful these have been in reducing our exposure to acrylamide. It then describes the genetic and agronomic approaches that have been taken to reduce the acrylamide-forming potential of major crops."--Publisher's website |
| Beschreibung: | 1 Online-Ressource (viii, 157 Seiten) Illustrationen |
| ISBN: | 9781786346599 |
| DOI: | 10.1142/q0196 |
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Datensatz im Suchindex
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| author2 | Halford, Nigel G. Curtis, Tanya Y. |
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| collection | ZDB-124-WOP |
| ctrlnum | (ZDB-124-WOP)000Q0196 (OCoLC)1180291186 (DE-599)BVBBV046807200 |
| discipline | Chemie |
| discipline_str_mv | Chemie |
| doi_str_mv | 10.1142/q0196 |
| format | Electronic eBook |
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| id | DE-604.BV046807200 |
| illustrated | Not Illustrated |
| index_date | 2024-07-03T14:57:51Z |
| indexdate | 2024-07-10T08:54:23Z |
| institution | BVB |
| isbn | 9781786346599 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-032215834 |
| oclc_num | 1180291186 |
| open_access_boolean | |
| owner | DE-706 DE-91 DE-BY-TUM |
| owner_facet | DE-706 DE-91 DE-BY-TUM |
| physical | 1 Online-Ressource (viii, 157 Seiten) Illustrationen |
| psigel | ZDB-124-WOP ZDB-124-WOP TUM_Paketkauf_2023 |
| publishDate | 2019 |
| publishDateSearch | 2019 |
| publishDateSort | 2019 |
| publisher | World Scientific |
| record_format | marc |
| spelling | Acrylamide in food Nigel G Halford, Tanya Y Curtis New Jersey ; London ; Singapore ; Beijing ; Shanghai ; Hong Kong ; Taipei ; Chennai ; Tokyo World Scientific [2019] © 2019 1 Online-Ressource (viii, 157 Seiten) Illustrationen txt rdacontent c rdamedia cr rdacarrier "Acrylamide, a chemical described as 'extremely hazardous' and 'probably carcinogenic to humans', was discovered in food in 2002. Its presence in a range of popular foods has become one of the most difficult issues facing not only the food industry but all stakeholders in the food supply chain and its oversight. Acrylamide is not present in raw food but forms from natural precursors during high-temperature (> 120°C) cooking and food processing. Fried, baked, roasted and toasted potato and cereal products, as well as coffee, are the major contributors to dietary exposure. This book comprehensively describes what is known about the toxicology of acrylamide, how it forms in food, the positions taken by food safety authorities and concurrent regulatory issues. It also covers the food industry's response, the mitigation measures adopted and how successful these have been in reducing our exposure to acrylamide. It then describes the genetic and agronomic approaches that have been taken to reduce the acrylamide-forming potential of major crops."--Publisher's website Acrylamide / Toxicology Food / Toxicology Food / Safety measures Food handling / Standards Transgenic plants Electronic books Halford, Nigel G. (DE-588)1318181763 edt Curtis, Tanya Y. edt Erscheint auch als Druck-Ausgabe 978-1-78634-658-2 https://doi.org/10.1142/q0196 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Acrylamide in food Acrylamide / Toxicology Food / Toxicology Food / Safety measures Food handling / Standards Transgenic plants |
| title | Acrylamide in food |
| title_auth | Acrylamide in food |
| title_exact_search | Acrylamide in food |
| title_exact_search_txtP | Acrylamide in food |
| title_full | Acrylamide in food Nigel G Halford, Tanya Y Curtis |
| title_fullStr | Acrylamide in food Nigel G Halford, Tanya Y Curtis |
| title_full_unstemmed | Acrylamide in food Nigel G Halford, Tanya Y Curtis |
| title_short | Acrylamide in food |
| title_sort | acrylamide in food |
| topic | Acrylamide / Toxicology Food / Toxicology Food / Safety measures Food handling / Standards Transgenic plants |
| topic_facet | Acrylamide / Toxicology Food / Toxicology Food / Safety measures Food handling / Standards Transgenic plants |
| url | https://doi.org/10.1142/q0196 |
| work_keys_str_mv | AT halfordnigelg acrylamideinfood AT curtistanyay acrylamideinfood |