Libros catálogo de títulos suscriptos

13th ed. Dordrecht: Springer, 2007.

ISBNs 9781402057205 9781402057212

Colección: SpringerLink

2nd ed. Berlin, Heidelberg: Springer-Verlag, 2006.

ISBNs 9783540261230 9783540305941

Colección: SpringerLink

Woodhead Publishing, 2006.

ISBNs 9781845690113

Colección: ScienceDirect

Resumen (en inglés): Although the aim of cooking foods is to make them more appetizing and microbiologically safe, it is now known that cooking and food processing at high temperatures generate various kinds of toxic substances, such as heterocyclic amines and acrylamide, via the Maillard reaction. Summarising the latest research in this field, this important collection discusses both the formation of health-hazardous compounds during heat treatment of foods and practical methods to minimise their formation.

Part one analyses the formation of hazardous compounds in heat-treated foods such as meat, potatoes, cereal and coffee. Part two discusses the health risks posed by heat-induced toxicants. It includes chapters on bio-monitoring, exposure assessment and risk assessment, as well as chapters on the risks of specific compounds. The final part of the book is concerned with the key area of minimising the formation of harmful compounds in food products. This can be achieved by controlling processing conditions and modifying ingredients, among other methods.

With its distinguished editors and international team of contributors with unrivalled academic and industry experience, Acrylamide and other hazardous compounds in heat-treated foods, is invaluable for all those concerned with this crucial safety issue throughout the food industry.

• Analyses the formation of health hazardous compounds during heat treatment of foods
• Discusses practical methods to minimise formation
• Distinguished editors and international team of contributors

13th ed. New York, NY: Landes Bioscience/Springer Science + Business Media, Inc., 2007.

ISBNs 9780387464053 9780387464077

Colección: SpringerLink

Academic Press, 1952.

ISBNs 9780123957085

Colección: ScienceDirect

Resumen (en inglés): The Action of Hormones in Plants and Invertebrates focuses on the mechanisms of action of hormones in plants and invertebrates, including auxins, vitamins, steroids, and carotenoids. The book considers plant growth hormones, hormone-like substances in fungi, and hormones in insects and crustaceans.
This volume is organized into four chapters and begins with a historical overview of the concept of hormones in plants, and then describes assay methods for auxins, along with auxin chemistry, transport, and role in tropisms. The discussion moves to other plant hormones such as wound hormones, flower-forming hormones, vitamins, steroids, carotenoids, rhizocaline, and caulocaline. The book then methodically explains insect hormones and their sources; the role of hormones in reproduction and postembryonic development; and hormone-induced color change in insects. This volume also offers information on the mode of action and physicochemical properties of insect hormones. The book concludes with a chapter on the biological effects of hormones on Crustacea, from sex characteristics to color change, molting and growth, retinal pigment movements, locomotion, and ovarian development.
This book will be of interest to biologists, zoologists, botanists, and endocrinologists.

13th ed. Berkeley, CA: Apress, Inc., 2005.

ISBNs 9781590594926 9781430200307

Colección: SpringerLink

13th ed. Berlin, Heidelberg: Springer-Verlag, 2007.

ISBNs 9783540714385 9783540714392

Colección: SpringerLink

13th ed. Berlin, Heidelberg: Springer-Verlag GmbH, 2005.

ISBNs 9783540261575 9783540319337

Colección: SpringerLink

13th ed. Berlin, Heidelberg: Springer-Verlag GmbH, 2007.

ISBNs 9783540714996 9783540715009

Colección: SpringerLink

13th ed. Boston, MA: Springer Science+Business Media, 2005.

ISBNs 9780387242699 9780387242705

Colección: SpringerLink