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Author: Marta Mesías Publisher: MDPI ISBN: 3036500308 Category : Science Languages : en Pages : 156
Book Description
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, and continued efforts are required to reduce exposure to acrylamide (EFSA, 2015). During the last few years, EFSA has maintained a high level of supervision to monitor the acrylamide levels in processed products, urging companies to implement effective mitigation strategies for reducing formation of this contaminant. Recently, the European Commission has published a regulation that sets mitigation measures for the reduction of this compound in foods, identifying new benchmark levels for a number of food categories (European Commission, 2017). The Regulation 2158/2017 compels food processors and food business operators in Europe to reduce the presence of acrylamide in their products, applying measures proportionate to the size and nature of the establishments. With the goal of providing information that contributes to our understanding for this process contaminant and exposure through dietary routes, this Special Issue explores the recent advances on the study of acrylamide in foods, including novel insights into the chemistry of its formation and elimination, effective mitigation strategies, conventional and innovative monitoring techniques, risk/benefit approaches, and exposure assessment.
Author: Marta Mesías Publisher: MDPI ISBN: 3036500308 Category : Science Languages : en Pages : 156
Book Description
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, and continued efforts are required to reduce exposure to acrylamide (EFSA, 2015). During the last few years, EFSA has maintained a high level of supervision to monitor the acrylamide levels in processed products, urging companies to implement effective mitigation strategies for reducing formation of this contaminant. Recently, the European Commission has published a regulation that sets mitigation measures for the reduction of this compound in foods, identifying new benchmark levels for a number of food categories (European Commission, 2017). The Regulation 2158/2017 compels food processors and food business operators in Europe to reduce the presence of acrylamide in their products, applying measures proportionate to the size and nature of the establishments. With the goal of providing information that contributes to our understanding for this process contaminant and exposure through dietary routes, this Special Issue explores the recent advances on the study of acrylamide in foods, including novel insights into the chemistry of its formation and elimination, effective mitigation strategies, conventional and innovative monitoring techniques, risk/benefit approaches, and exposure assessment.
Author: Myer Kutz Publisher: Academic Press ISBN: 0128148047 Category : Technology & Engineering Languages : en Pages : 805
Book Description
Handbook of Agricultural and Farm Machinery, Third Edition, is the essential reference for understanding the food industry, from farm machinery, to dairy processing, food storage facilities and the machinery that processes and packages foods. Effective and efficient food delivery systems are built around processes that maximize efforts while minimizing cost and time. This comprehensive reference is for engineers who design and build machinery and processing equipment, shipping containers, and packaging and storage equipment. It includes coverage of microwave vacuum applications in grain processing, cacao processing, fruit and vegetable processing, ohmic heating of meat, facility design, closures for glass containers, double seaming, and more. The book's chapters include an excellent overview of food engineering, but also regulation and safety information, machinery design for the various stages of food production, from tillage, to processing and packaging. Each chapter includes the state-of-the art in technology for each subject and numerous illustrations, tables and references to guide the reader through key concepts. - Describes the latest breakthroughs in food production machinery - Features new chapters on engineering properties of food materials, UAS applications, and microwave processing of foods - Provides efficient access to fundamental information and presents real-world applications - Includes design of machinery and facilities as well as theoretical bases for determining and predicting behavior of foods as they are handled and processed
Author: Wanda M. Haschek Publisher: Elsevier ISBN: 0443161542 Category : Medical Languages : en Pages : 974
Book Description
Haschek and Rousseaux's Handbook of Toxicologic Pathology, Fourth Edition, recognized by many as the most authoritative single source of information in the field of toxicologic pathology, has been extensively updated to continue its comprehensive coverage. The fourth edition has been expanded to five separate volumes due to an explosion of information in this field requiring new and updated chapters. Completely revised with a number of new chapters, this book covers the toxicologic pathology of major classes of environmental toxicants. Volumes emphasize the comparative and correlative aspects of normal biology and toxicant-induced dysfunction, principal methods for toxicologic pathology evaluation, and major mechanisms of toxicity. This series comprises the most authoritative reference on toxicologic pathology for pathologists, toxicologists, research scientists, and regulators studying and making decisions on drugs, biologics, medical devices, and other chemicals, including agrochemicals and environmental contaminants. Each volume is being published separately. - Provides updated and revised chapters for in-depth discussions of toxicologic pathology for the protection of the environment and food supplies - Offers high-quality and trusted content in a multi-contributed work written by leading international authorities in all areas of toxicologic pathology - Features hundreds of full-color images in both the print and electronic versions of the book to highlight difficult concepts with clear illustrations
Author: Dhanasekaran Dharumadurai Publisher: Springer Nature ISBN: 1071634216 Category : Technology & Engineering Languages : en Pages : 406
Book Description
This volume details preparations, separations, identification, analysis of postbiotics types and mechanism, uses of postbiotics in health, pharma, aquacultures, and the food industry. Divided into five sections chapters provide methods on antimicrobials, antibiofilm, anti-inflammatory, antiallergies, antiobesity, meurotransmitter activity, dietary supplementation and Immunomodulatory activity of postbiotics, postbiotics as biopreservatives , and as well as food packing material. . Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols. Authoritative and cutting-edge, Postbiotics aims to be a foundation for future studies and to be a source of inspiration for new investigations in the field.
Author: Mihai Putz Publisher: CRC Press ISBN: 0429665873 Category : Science Languages : en Pages : 575
Book Description
New Frontiers in Nanochemistry: Concepts, Theories, and Trends, Volume 2: Topological Nanochemistry is the second of the new three-volume set that explains and explores the important basic and advanced modern concepts in multidisciplinary chemistry. Under the broad expertise of the editor, this second volume explores the rich research areas of nanochemistry with a specific focus on the design and control of nanotechnology by structural and reactive topology. The objective of this particular volume is to emphasize the application of nanochemistry. With 46 entries from eminent international scientists and scholars, the content in this volume spans concepts from A-to-Z—from entries on the atom-bond connectivity index to the Zagreb indices, from connectivity to vapor phase epitaxy, and from fullerenes to topological reactivity—and much more. The definitions within the text are accompanied by brief but comprehensive explicative essays as well as figures, tables, etc., providing a holistic understanding of the concepts presented.
Author: Mihai V. Putz Publisher: CRC Press ISBN: 0429634099 Category : Science Languages : en Pages : 1479
Book Description
New Frontiers in Nanochemistry: Concepts, Theories, and Trends, 3-Volume Set explains and explores the important fundamental and advanced modern concepts from various areas of nanochemistry and, more broadly, the nanosciences. This innovative and one-of-a kind set consists of three volumes that focus on structural nanochemistry, topological nanochemistry, and sustainable nanochemistry respectively, collectively forming an explicative handbook in nanochemistry. The compilation provides a rich resource that is both thorough and accessible, encompassing the core concepts of multiple areas of nanochemistry. It also explores the content through a trans-disciplinary lens, integrating the basic and advanced modern concepts in nanochemistry with various examples, applications, issues, tools, algorithms, and even historical notes on the important people from physical, quantum, theoretical, mathematical, and even biological chemistry.
Author: Peter Ho Publisher: Springer Science & Business Media ISBN: 0387456791 Category : Medical Languages : en Pages : 85
Book Description
This book presents food safety concepts and issues in a practical and applied framework for use in the classroom. It covers microbial food safety, chemical residues and contaminants, and risk assessment and food legislation. These sections can be used individually or together to discuss a range of issues. Each chapter has a summary of the issues discussed, objectives, and discussion questions focused on the major issues.
Author: Nigel G. Halford Publisher: World Scientific Publishing Europe Limited ISBN: 9781786346582 Category : Science Languages : en Pages : 172
Book Description
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.
Author: United States. Agricultural Research Service. Western Utilization Research and Development Division Publisher: ISBN: Category : Farm produce Languages : en Pages : 652
Author: Marta Mesías
Author: Marta Mesías
Author: Myer Kutz
Author: Wanda M. Haschek
Author: Dhanasekaran Dharumadurai
Author: Mihai Putz
Author: Mihai V. Putz
Author: Peter Ho
Author: Nigel G. Halford
Author: 
Author: United States. Agricultural Research Service. Western Utilization Research and Development Division