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Gran Área: Ciencias exactas y naturales

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Resultado: 9831 registro(s)

29694

ACM SIGCHI Curricula for Human-Computer Interaction

 

1992.

ISBNs 978-0-89791-474-1

Colección: ACM Digital Library


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29695

ACM SIGCHI curricula for human-computer interaction

 

1992.

ISBNs 978-0-89791-474-1

Colección: ACM Digital Library


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29696

ACM Turing Award lectures

 

1986.

ISBNs 978-0-201-07794-0

Colección: ACM Digital Library


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29697

ACM Turing award lectures

 

2007.

ISBNs 978-1-4503-1049-9

Colección: ACM Digital Library


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22951

Acceso abierto

Acoustic and Elastic Waves

Recent Trends in Science and Engineering

 

MDPI AG - Multidisciplinary Digital Publishing Institute, 2017.

ISBNs 9783038422976 9783038422969

Colección: Directory of Open Access Books


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3153

Acoustic Sensing Techniques for the Shallow Water Environment

Inversion Methods and Experiments

 

13th ed. Dordrecht: Springer, 2006.

ISBNs 9781402043727 9781402043864

Colección: SpringerLink


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6667

Acoustical Imaging

Vol. 28

 

13th ed. Dordrecht: Springer, 2007.

Título de la serie/colección: Acoustical Imaging. ISSN 0270-5117,

ISBNs 9781402057205 9781402057212

Colección: SpringerLink


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3195

Acoustics of Wood

 

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


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16536

Acrylamide and Other Hazardous Compounds in Heat-Treated Foods

 

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


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1178

Actin-Monomer-Binding Proteins

 

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


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