Criterios de búsqueda

Gran Área: Ingeniería, ciencia y tecnología
Área: Ingeniería química
Subárea: Alimentos (ingeniería, ciencia y tecnología)

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Resultado: 533 registro(s)

2933

ABCs of Gene Cloning, The

 

2nd ed. Boston, MA: Springer Science+Business Media, 2006.

ISBNs 9780387286631 9780387286792

Colección: SpringerLink


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15970

Acrylamide in Food

Analysis Content and Potential Health Effects

 

Elsevier, 2016.

ISBNs 9780128028322 9780128028759

Colección: Knovel


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16537

Acrylamide in Food

Analysis, Content and Potential Health Effects

 

Academic Press, 2016.

ISBNs 9780128028322

Colección: ScienceDirect

Resumen (en inglés):

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 science.

As the World Health Organization has declared that acrylamide represents a potential health risk, there has been, in recent years, an increase in material on the formation and presence of acrylamide in different foods. This book compiles and synthesizes that information in a single source, thus enabling those in one discipline to become familiar with the concepts and applications in other disciplines of food science.

  • Provides latest information on acrylamide in various foods (bakery products, fried potato products, coffee, battered products, water, table olives, etc.)
  • Explores acrylamide in the food chain in the context of harm, such as acrylamide and cancer, neuropathology of acrylamide, maternal acrylamide and effects on offspring and its toxic effects in tissues
  • Touches on a variety of subjects, including acrylamide, high heated foods, dietary acrylamide, acrylamide formation, N-acetyl-S-(2-carbamoylethyl)-cysteine (AAMA), acrylamide removal, L-asparaginase, and acrylamide determination
  • Presents recent analytical methodologies for acrylamide determination, including liquid chromatographic tandem mass spectrometry and gas chromatography-mass spectrometry


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16545

Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations

 

Academic Press, 2014.

ISBNs 9780124200913

Colección: ScienceDirect

Resumen (en inglés):

Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations presents commercial benefits of HPP technology for specific processing operations in the food industry, including raw and ready-to-eat (RTE) meat processing, dairy and seafood products, drinks and beverages, and other emerging processes.

The book presents high hydrostatic pressure processing (HPP) for treatment of different groups of raw and finished products, focusing on specific pressure-induced effects that will lead to different biological impacts, and the information necessary for specifying HPP process and equipment. It also discusses phenomena of compression heating, the HPP in-container principle, requirements for plastic materials, factors affecting efficacy of HPP treatments, and available commercial systems. Additionally, the book provides updated information on the regulatory status of HPP technology around the world.

This book is an ideal concise resource for food process engineers, food technologists, product developers, federal and state regulators, equipment manufacturers, graduate students, and educators involved in research and development.

  • Includes case studies for HPP treatment of commercially produced foods with information regarding different HPP processing equipment
  • Gives examples of specific applications for meat and poultry products treatments, fresh juices and beverages, and seafood
  • Covers energy savings, environmental aspects of HPP technology, and regulatory status


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12315

Additive Migration from Plastics into Foods

A Guide for Analytical Chemists

 

Smithers Rapra Technology, 2007.

ISBNs 9781847350558 9781613444252

Colección: Knovel


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13437

Adhesion '99

Seventh International Conference on Adhesion and Adhesives

 

Maney Publishing for IOM3 the Institute of Materials Minerals and Mining, 1999.

ISBNs 9781861210159 9781621985099

Colección: Knovel


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7965

Advanced Dairy Chemistry

Vol. 2

 

3rd ed. Boston, MA: Springer Science+Business Media, 2006.

ISBNs 9780387263649 9780387288130

Colección: SpringerLink


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15397

Advances in Fermented Foods and Beverages

Improving Quality Technologies and Health Benefits

 

Elsevier, 2015.

ISBNs 9781782420156 9781782420248

Colección: Knovel


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14304

Advances in Flavours and Fragrances

From the Sensation to the Synthesis

 

Royal Society of Chemistry, 2002.

ISBNs 9780854048212 9781628701203

Colección: Knovel


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15968

Advances in Food and Nutrition Research

Vol. 75

 

Elsevier, 2015.

ISBNs 9780128022276 9780128024287

Colección: Knovel


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