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Author: Marta Mesías
Publisher: MDPI
ISBN: 3036500308
Category : Science
Languages : en
Pages : 156
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Book Description
The European Food Safety Agency (EFSA) has identified acrylamide as a public health concern due to its relation with the appearance of different types of cancer, and continued efforts are required to reduce exposure to acrylamide (EFSA, 2015). During the last few years, EFSA has maintained a high level of supervision to monitor the acrylamide levels in processed products, urging companies to implement effective mitigation strategies for reducing formation of this contaminant. Recently, the European Commission has published a regulation that sets mitigation measures for the reduction of this compound in foods, identifying new benchmark levels for a number of food categories (European Commission, 2017). The Regulation 2158/2017 compels food processors and food business operators in Europe to reduce the presence of acrylamide in their products, applying measures proportionate to the size and nature of the establishments. With the goal of providing information that contributes to our understanding for this process contaminant and exposure through dietary routes, this Special Issue explores the recent advances on the study of acrylamide in foods, including novel insights into the chemistry of its formation and elimination, effective mitigation strategies, conventional and innovative monitoring techniques, risk/benefit approaches, and exposure assessment.
Author: Marta Mesías
Publisher: MDPI
ISBN: 3036500308
Category : Science
Languages : en
Pages : 156
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Book Description
The European Food Safety Agency (EFSA) has identified acrylamide as a public health concern due to its relation with the appearance of different types of cancer, and continued efforts are required to reduce exposure to acrylamide (EFSA, 2015). During the last few years, EFSA has maintained a high level of supervision to monitor the acrylamide levels in processed products, urging companies to implement effective mitigation strategies for reducing formation of this contaminant. Recently, the European Commission has published a regulation that sets mitigation measures for the reduction of this compound in foods, identifying new benchmark levels for a number of food categories (European Commission, 2017). The Regulation 2158/2017 compels food processors and food business operators in Europe to reduce the presence of acrylamide in their products, applying measures proportionate to the size and nature of the establishments. With the goal of providing information that contributes to our understanding for this process contaminant and exposure through dietary routes, this Special Issue explores the recent advances on the study of acrylamide in foods, including novel insights into the chemistry of its formation and elimination, effective mitigation strategies, conventional and innovative monitoring techniques, risk/benefit approaches, and exposure assessment.
Author: Nigel G. Halford
Publisher: World Scientific Publishing Europe Limited
ISBN: 9781786346582
Category : Science
Languages : en
Pages : 172
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Book Description
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. Written by internationally-renowned experts in the field, Acrylamide in Food is detailed and informative, while being accessible to specialists and a general readership.
Author: United States. Agricultural Research Service. Western Utilization Research and Development Division
Publisher:
ISBN:
Category : Farm produce
Languages : en
Pages : 652
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Book Description
Author: Mohamed Fawzy Ramadan
Publisher: CRC Press
ISBN: 1000953238
Category : Technology & Engineering
Languages : en
Pages : 381
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Book Description
Ghee (clarified milk fat) is a dairy product composed mainly of milk fat and minor components, such as vitamins, minerals, and enzymes; and butter oil has a bland flavor, whereas ghee has a pleasing flavor. In 18 chapters, Ghee: Chemistry, Technology, and Health Aspects covers topics focusing on ghee chemistry and physicochemical properties, and ghee processing and applications, as well as ghee biosafety and health effects. Features: Explores the chemistry of ghee from different dairy sources Discusses ghee functional constituents and their health-enhancing potential Written by industry experts and international scientists Addresses ghee-growing applications in clinical nutrition, functional foods, pharmaceuticals, nutraceuticals, and cosmetics Authored by a team of experts, this book brings a diversity of lipid science developments to chemists, nutritionists, and researchers in the fields of food science, nutrition, food chemistry and technology, cosmetics, and nutraceuticals. This book is an essential textbook for healthy food developers as well as the research and development (R&D) researchers using milk fats. Meanwhile, it is a valuable reference work for edible fat and oil companies reformulating their products or developing new healthy products.
Author:
Publisher: Frontiers Media SA
ISBN: 283253032X
Category : Medical
Languages : en
Pages : 321
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Book Description
Author: United States. Agricultural Research Service. Western Utilization Research Branch
Publisher:
ISBN:
Category :
Languages : en
Pages : 414
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Book Description
Author: Mihai V. Putz
Publisher: CRC Press
ISBN: 0429663153
Category : Science
Languages : en
Pages : 401
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Book Description
New Frontiers in Nanochemistry: Concepts, Theories, and Trends, Volume 2: Topological Nanochemistry is the second of the new three-volume set that explains and explores the important basic and advanced modern concepts in multidisciplinary chemistry. Under the broad expertise of the editor, this second volume explores the rich research areas of nanochemistry with a specific focus on the design and control of nanotechnology by structural and reactive topology. The objective of this particular volume is to emphasize the application of nanochemistry. With 46 entries from eminent international scientists and scholars, the content in this volume spans concepts from A-to-Z—from entries on the atom-bond connectivity index to the Zagreb indices, from connectivity to vapor phase epitaxy, and from fullerenes to topological reactivity—and much more. The definitions within the text are accompanied by brief but comprehensive explicative essays as well as figures, tables, etc., providing a holistic understanding of the concepts presented.
Author: Hongshun Yang
Publisher: Frontiers Media SA
ISBN: 2832516130
Category : Medical
Languages : en
Pages : 176
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Book Description
Author: Ryuichi Konno
Publisher: Nova Science Publishers
ISBN:
Category : Medical
Languages : en
Pages : 654
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Book Description
D-amino acids have been considered as unnatural amino acids and it has been the common belief that D-amino acids are not present in eukaryotes. However, improvements and developments of analytic methods have shown the D-amino acids are present in a considerable amount of eukaryotes and even in humans. Some of them have been shown to have physiological functions. In this book, all aspects of D-amino acid research are described: analytic methods for D-amino acids, the presence of various D-amino acids in a wide variety of organisms, nutritional aspects of D-amino acids, anabolic and catabolic enzymes for D-amino acids, physiological significance of D-amino acids, pathology of D-amino acids, industrial aspect of D-amino acids etc.
Author: Wanda M. Haschek
Publisher: Elsevier
ISBN: 0443161542
Category : Medical
Languages : en
Pages : 974
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Book Description
Haschek and Rousseaux's Handbook of Toxicologic Pathology, Fourth Edition, recognized by many as the most authoritative single source of information in the field of toxicologic pathology, has been extensively updated to continue its comprehensive coverage. The fourth edition has been expanded to five separate volumes due to an explosion of information in this field requiring new and updated chapters. Completely revised with a number of new chapters, this book covers the toxicologic pathology of major classes of environmental toxicants. Volumes emphasize the comparative and correlative aspects of normal biology and toxicant-induced dysfunction, principal methods for toxicologic pathology evaluation, and major mechanisms of toxicity. This series comprises the most authoritative reference on toxicologic pathology for pathologists, toxicologists, research scientists, and regulators studying and making decisions on drugs, biologics, medical devices, and other chemicals, including agrochemicals and environmental contaminants. Each volume is being published separately. - Provides updated and revised chapters for in-depth discussions of toxicologic pathology for the protection of the environment and food supplies - Offers high-quality and trusted content in a multi-contributed work written by leading international authorities in all areas of toxicologic pathology - Features hundreds of full-color images in both the print and electronic versions of the book to highlight difficult concepts with clear illustrations
