Chemistry and Safety of Acrylamide in Food

Chemistry and Safety of Acrylamide in Food

Εμφάνιση άλλων εκδόσεων (1)

Reports that heat processing of foods induces the formation of acrylamide heightened interest in the chemistry, biochemistry, and safety of this compound. Acrylamide-induced neurotoxicity, reproductive toxicity, genotoxicity, and carcinogenicity are potential human health risks based on animal studi...

Πλήρης περιγραφή

Λεπτομέρειες βιβλιογραφικής εγγραφής
Συγγραφή απο Οργανισμό/Αρχή:	SpringerLink (Online service)
Άλλοι συγγραφείς:	Friedman, Mendel (Επιμελητής έκδοσης), Mottram, Don (Επιμελητής έκδοσης)
Μορφή:	Ηλεκτρονική πηγή Ηλ. βιβλίο
Γλώσσα:	English
Έκδοση:	Boston, MA : Springer US, 2005.
Σειρά:	Advances in Experimental Medicine and Biology, 561
Θέματα:	Chemistry. Food > Biotechnology. Food Science. Chemistry/Food Science, general.
Διαθέσιμο Online:	Full Text via HEAL-Link

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