Libros catálogo de títulos suscriptos
Criterios de búsqueda
ACM SIGCHI Curricula for Human-Computer Interaction
1992.
ISBNs 978-0-89791-474-1
Colección: ACM Digital Library
Cobertura temática
ACM SIGCHI curricula for human-computer interaction
1992.
ISBNs 978-0-89791-474-1
Colección: ACM Digital Library
Cobertura temática
ACM Turing Award lectures
1986.
ISBNs 978-0-201-07794-0
Colección: ACM Digital Library
Cobertura temática
ACM Turing award lectures
2007.
ISBNs 978-1-4503-1049-9
Colección: ACM Digital Library
Cobertura temática
Acoustic and Elastic Waves
Recent Trends in Science and Engineering
Dimitrios G. Aggelis; Nathalie Godin
MDPI AG - Multidisciplinary Digital Publishing Institute, 2017.
ISBNs 9783038422976 9783038422969
Colección: Directory of Open Access Books
Cobertura temática
Acoustic Sensing Techniques for the Shallow Water Environment
Inversion Methods and Experiments
Andrea Caiti, N. Ross Chapman, Jean-Pierre Hermand, Sérgio M. Jesus
13th ed. Dordrecht: Springer, 2006.
ISBNs 9781402043727 9781402043864
Colección: SpringerLink
Cobertura temática
Acoustical Imaging
Vol. 28
Michael P. André, Iwaki Akiyama, Michael Andre, Walter Arnold, Jeff Bamber, Valentin Burov, Noriyoshi Chubachi, Kenneth Erikson, Helmut Ermert, Mathias Fink, Woon S. Gan, Bernd Granz, James Greenleaf, Jiankai Hu, Joie P. Jones, Pierre Khuri-Yakub,
13th ed. Dordrecht: Springer, 2007.
Título de la serie/colección: Acoustical Imaging. ISSN 0270-5117,
ISBNs 9781402057205 9781402057212
Colección: SpringerLink
Cobertura temática
Acoustics of Wood
Voichita Bucur
2nd ed. Berlin, Heidelberg: Springer-Verlag, 2006.
Título de la serie/colección: Springer Series in Wood Science. ISSN 1431-8563,
ISBNs 9783540261230 9783540305941
Colección: SpringerLink
Cobertura temática
Acrylamide and Other Hazardous Compounds in Heat-Treated Foods
K. Skog and J. Alexander
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
Cobertura temática
Actin-Monomer-Binding Proteins
Pekka Lappalainen
13th ed. New York, NY: Landes Bioscience/Springer Science + Business Media, Inc., 2007.
Título de la serie/colección: Molecular Biology Intelligence Unit.
ISBNs 9780387464053 9780387464077
Colección: SpringerLink
Cobertura temática
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