Name: Acrylamide in Food (en Inglés)
Price: 90380.00 CLP
Availability: InStock
Author: Nigel G Halford; Tanya Y Curtis
ISBN: 9781786346582

Formato

Libro Físico

Editorial

Wspc

Autor

Nigel G Halford; Tanya Y Curtis

Año

2019

Idioma

Inglés

N° páginas

172

Encuadernación

Tapa Dura

ISBN13

9781786346582

Categorías

Toxicología médica

Acrylamide in Food (en Inglés)

Nigel G Halford; Tanya Y Curtis (Autor) · Wspc · Tapa Dura

Libro Nuevo

$ 90.380

$ 180.750

Ahorras: $ 90.370

50% descuento

Envío normal

Origen: Estados Unidos (Costos de importación incluídos en el precio)

Se enviará desde nuestra bodega entre el Lunes 03 de Junio y el Jueves 13 de Junio.

Lo recibirás en cualquier lugar de Chile entre 1 y 3 días hábiles luego del envío.

Reseña del libro "Acrylamide in Food (en Inglés)"

Acrylamide, a chemical described as 'extremely hazardous' and 'probably carcinogenic to humans', was discovered in food in 2002. Its presence in a range of popular foods has become one of the most difficult issues facing not only the food industry but all stakeholders in the food supply chain and its oversight. Acrylamide is not present in raw food but forms from natural precursors during high-temperature (> 120°C) cooking and food processing. Fried, baked, roasted and toasted potato and cereal products, as well as coffee, are the major contributors to dietary exposure. This book comprehensively describes what is known about the toxicology of acrylamide, how it forms in food, the positions taken by food safety authorities and concurrent regulatory issues. It also covers the food industry's response, the mitigation measures adopted and how successful these have been in reducing our exposure to acrylamide. It then describes the genetic and agronomic approaches that have been taken to reduce the acrylamide-forming potential of major crops. Written by internationally-renowned experts in the field, Acrylamide in Food is detailed and informative, while being accessible to specialists and a general readership. Readership: Accessible to a general audience with interest in food and science as well as specialists working in public health and food regulations.