| 000 -LEADER |
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05667nam a22004695i 4500 |
| 001 - CONTROL NUMBER |
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| control field |
978-0-387-24980-3 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
DE-He213 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20161121231055.0 |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION |
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| fixed length control field |
cr nn 008mamaa |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
100301s2005 xxu| s |||| 0|eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9780387249803 |
| -- |
978-0-387-24980-3 |
| 024 7# - OTHER STANDARD IDENTIFIER |
|---|
| Standard number or code |
10.1007/b106417 |
| Source of number or code |
doi |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER |
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| Classification number |
TP248.65.F66 |
| 072 #7 - SUBJECT CATEGORY CODE |
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| Subject category code |
TDCT |
| Source |
bicssc |
| 072 #7 - SUBJECT CATEGORY CODE |
|---|
| Subject category code |
TEC012000 |
| Source |
bisacsh |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
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| Classification number |
641.3 |
| Edition number |
23 |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
664 |
| Edition number |
23 |
| 245 10 - TITLE STATEMENT |
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| Title |
Chemistry and Safety of Acrylamide in Food |
| Medium |
[electronic resource] / |
| Statement of responsibility, etc. |
edited by Mendel Friedman, Don Mottram. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Boston, MA : |
| Name of producer, publisher, distributor, manufacturer |
Springer US, |
| Date of production, publication, distribution, manufacture, or copyright notice |
2005. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
XII, 466 p. 147 illus. |
| Other physical details |
online resource. |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
text |
| Content type code |
txt |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
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| Media type term |
computer |
| Media type code |
c |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
|---|
| Carrier type term |
online resource |
| Carrier type code |
cr |
| Source |
rdacarrier |
| 347 ## - DIGITAL FILE CHARACTERISTICS |
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| File type |
text file |
| Encoding format |
PDF |
| Source |
rda |
| 490 1# - SERIES STATEMENT |
|---|
| Series statement |
Advances in Experimental Medicine and Biology, |
| International Standard Serial Number |
0065-2598 ; |
| Volume/sequential designation |
561 |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Acrylamide in Food: The Discovery and Its Implications -- Acrylamide Neurotoxicity: Neurological, Morhological and Molecular Endpoints in Animal Models -- The Role of Epidemiology in Understanding the Relationship between Dietary Acrylamide and Cancer Risk in Humans -- Mechanisms of Acrylamide Induced Rodent Carcinogenesis -- Exposure to Acrylamide -- Acrylamide and Glycidamide: Approach towards Risk Assessment Based on Biomarker Guided Dosimetry of Genotoxic/Mutagenic Effects in Human Blood -- Pilot Study on the Impact of Potato Chips Consumption on Biomarkers of Acrylamide Exposure -- LC/MS/MS Method for the Analysis of Acrylamide and Glycidamide Hemoglobin Adducts -- Comparison of Acrylamide Metabolism in Humans and Rodents -- Kinetic and Mechanistic Data Needs for a Human Phsiologically Based Pharmacokinetic (PBPK) Model for Acrylamide -- In Vitro Studies of the Influence of Certain Enzymes on the Detoxification of Acrylamide and Glycidamide in Blood -- Biological Effects of Maillard Browning Products That May Affect Acrylamide Safety in Food -- Acrylamide Formation in Different Foods and Potential Strategies for Reduction -- Mechanisms of Acrylamide Formation -- Mechanistic Pathways of Formation of Acrylamide from Different Amino Acids -- New Aspects on the Formation and Analysis of Acrylamide -- Formation of Acrylamide from Lipids -- Kinetic Models as a Route to Control Acrylamide Formation in Food -- The Effect of Cooking on Acrylamide and Its Precursors in Potato, Wheat and Rye -- Determination of Acrylamide in Various Food Matrices -- Some Analytical Factors Affecting Measured Levels of Acrylamide in Food Products -- Analysis of Acrylamide in Food -- On Line Monitoring of Acrylamide Formation -- Factors That Influence the Acrylamide Content of Heated Foods -- Model Systems for Evaluating Factors Affecting Acrylamide Formation in Deep Fried Foods -- Controlling Acrylamide in French Fry and Potato Chip Models and a Mathematical Model of Acrylamide Formation -- Quality Related Minimization of Acrylamide Formation - An Integrated Approach -- Genetic, Physiological, and Environmental Factors Affecting Acrylamide Concentration in Fried Potato Products -- Acrylamide Reduction in Processed Foods -- Chemical Intervention Strategies for Substantial Suppression of Acrylamide Formation in Fried Potato Products -- Acrylamide in Japanese Processed Foods and Factors Affecting Acrylamide Level in Potato Chips and Tea -- The Formation of Acrylamide in UK Cereal Products -- Factors Influencing Acrylamide Formation in Gingerbread -- Effects of Consumer Food Preparation on Acrylamide Formation. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
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 studies. Because exposure of humans to acrylamide can come from both external sources and the diet, there exists a need to develop a better understanding of its formation and distribution in food and its role in human health. To contribute to this effort, experts from eight countries have presented data on the chemistry, analysis, metabolism, pharmacology, and toxicology of acrylamide. Specifically covered are the following aspects: exposure from the environment and the diet; biomarkers of exposure; risk assessment; epidemiology; mechanism of formation in food; biological alkylation of amino acids, peptides, proteins, and DNA by acrylamide and its epoxide metabolite glycidamide; neurotoxicity, reproductive toxicity, and carcinogenicity; protection against adverse effects; and possible approaches to reducing levels in food. Cross-fertilization of ideas among several disciplines in which an interest in acrylamide has developed, including food science, pharmacology, toxicology, and medicine, will provide a better understanding of the chemistry and biology of acrylamide in food, and can lead to the development of food processes to decrease the acrylamide content of the diet. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Chemistry. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food |
| General subdivision |
Biotechnology. |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Chemistry. |
| 650 24 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food Science. |
| 650 24 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Chemistry/Food Science, general. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Friedman, Mendel. |
| Relator term |
editor. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Mottram, Don. |
| Relator term |
editor. |
| 710 2# - ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
SpringerLink (Online service) |
| 773 0# - HOST ITEM ENTRY |
|---|
| Title |
Springer eBooks |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY |
|---|
| Relationship information |
Printed edition: |
| International Standard Book Number |
9780387239200 |
| 830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE |
|---|
| Uniform title |
Advances in Experimental Medicine and Biology, |
| International Standard Serial Number |
0065-2598 ; |
| Volume/sequential designation |
561 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS |
|---|
| Uniform Resource Identifier |
http://dx.doi.org/10.1007/b106417 |
| 912 ## - |
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| -- |
ZDB-2-CMS |
