Acrylamide In Food
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Language: en
Pages: 551
Pages: 551
Type: BOOK - Published: 2015-07-31 - Publisher: Academic Press
Acrylamide in Food: Analysis, Content and Potential Health Effects provides the recent analytical methodologies for acrylamide detection, up-to-date information
Language: en
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Pages: 492
Type: BOOK - Published: 2005-04-22 - Publisher: Springer Science & Business Media
Interest in the chemistry, biochemistry, and safety of acrylamide is running high. These proceedings contain presentations by experts from eight countries on th
Language: en
Pages: 172
Pages: 172
Type: BOOK - Published: 2019 - Publisher: World Scientific Publishing Europe Limited
Acrylamide, a chemical described as 'extremely hazardous' and 'probably carcinogenic to humans', was discovered in food in 2002. Its presence in a range of popu
Language: en
Pages: 0
Pages: 0
Type: BOOK - Published: 2006-10-30 - Publisher: Woodhead Publishing
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 temperatu
Language: en
Pages: 156
Pages: 156
Type: BOOK - Published: 2021-01-19 - Publisher: MDPI
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
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