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988			_aSpringer_BiomedLife_2019
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008			191011s2019 si | s |||| 0|eng d
020			_a9789811381188
024	7		_a10.1007/978-981-13-8118-8 _2doi
040			_aES-MaUEC _bspa _cES-MaUEC _dES-MaUEC
050		4	_aTX531 _b2019 EB
245	0	0	_aChemical Hazards in Thermally-Processed Foods _cedited by Shuo Wang.
250			_a1st ed. 2019.
264		1	_aSingapore _bSpringer International Publishing _c2019
300			_a1 recurso en línea (V, 199 páginas) _b70 ilustraciones, 2 ilustraciones
336			_2rdacontent _aTexto _btxt
337			_2rdamedia _aelectrónico _bc
338			_2rdacarrier _arecurso electrónico _bcr
347			_atext file _bPDF _2rda
490	0		_aBiomedical and Life Sciences (Springer-11642)
505	0		_aChapter 1. Brief Introduction of Food Processing Methods and Chemical Hazards Formed During Thermal Processing -- Chapter 2. Alpha-dicarbonyl Compounds -- Chapter 3. Acrylamide -- Chapter 4 Furan -- Chapter 5. Heterocyclic Amines in Foods: Analytical Methods, Formation Mechanism and Mitigation Strategies -- Chapter 6. Advanced Glycation End Products (AGEs) -- Chapter 7. Other Chemical Hazards -- Chapter 8. Conclusions and Future Directions. .
520	3		_aThis book summarizes the types, contents, analytical methods, formation mechanisms and control strategies for hazardous substances produced during the thermal processing of foods. In each chapter, hazardous substances such as dicarbonyl compounds, acrylamide, furan, heterocyclic amines, trans-fatty acids, and advanced glycation end products (AGEs) are covered and discussed in terms of analytical methods, formation mechanisms and mitigation strategies. The content chiefly focuses on how these hazardous substances are formed during thermal processing and what can be done to mitigate or eliminate them in food products (e.g. those prepared at higher temperatures by baking, frying or roasting). The major objective of this book is to provide a timely and informative guide for researchers and graduate students in the fields of food chemistry, food ingredients, food analysis, food safety, food processing, chemical toxicology, disease prevention and health promotion.
650		7	_aAlimentos _2embne _9138051
700	1		_aWang, Shuo _eeditor _4edt _4http://id.loc.gov/vocabulary/relators/edt
776	0	8	_iPrinted edition: _z9789811381171
776	0	8	_iPrinted edition: _z9789811381195
776	0	8	_iPrinted edition: _z9789811381201
856	4	0	_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-981-13-8118-8 _zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
942			_2lcc _cLE
998			_aSI _cm _dz _feng _ggw _h0 _b01/2020 _ek _zSI