標題: Titlebook: Impact of Processing on Food Safety; Lauren S. Jackson,Mark G. Knize,Jeffrey N. Morgan Book 1999 The Editor(s) (if applicable) and The Aut [打印本頁] 作者: 詞源法 時間: 2025-3-21 17:44
書目名稱Impact of Processing on Food Safety影響因子(影響力)
書目名稱Impact of Processing on Food Safety影響因子(影響力)學科排名
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書目名稱Impact of Processing on Food Safety網(wǎng)絡公開度學科排名
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書目名稱Impact of Processing on Food Safety讀者反饋
書目名稱Impact of Processing on Food Safety讀者反饋學科排名
作者: 用手捏 時間: 2025-3-21 20:38 作者: PLAYS 時間: 2025-3-22 04:15 作者: 圓桶 時間: 2025-3-22 06:59 作者: athlete’s-foot 時間: 2025-3-22 11:17 作者: EVADE 時間: 2025-3-22 14:37
Effects of Processing on Heavy Metal Content of Foods,n of processing, to include aspects of food production from growth through cooking, will be taken in discussing the toxic metal content of foods. Specific examples of changes in metal content due to processing will be discussed.作者: 恃強凌弱的人 時間: 2025-3-22 19:42
Lauren S. Jackson,Lloyd B. Bullerman distinctive by nature for its concise presentation, which facilitates easy reading and early application. Written by global experts, this book aims to be a truly international representation of emergency physicians who have come together to deliver contemporary concepts in emergency patient care.978-81-322-3821-8978-81-322-2713-7作者: Rustproof 時間: 2025-3-23 00:43 作者: 貴族 時間: 2025-3-23 02:53
Book 1999is book is to summarize our knowledge of both the beneficial and deleterious effects of processing. Chapter I con- siders the consumer‘s perceptions about food contaminants and food processing. Chapter 2 summarizes the effects of traditional and nontraditional processing methods on microor- ganisms 作者: 烤架 時間: 2025-3-23 09:07 作者: GENUS 時間: 2025-3-23 12:08 作者: Exploit 時間: 2025-3-23 13:53 作者: RAG 時間: 2025-3-23 20:18 作者: Vertical 時間: 2025-3-24 00:38 作者: SLAY 時間: 2025-3-24 03:37 作者: analogous 時間: 2025-3-24 07:12
Pearlly S. Yano be a truly international representation of emergency physicians who have come together to deliver contemporary concepts in emergency patient care. ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ??978-81-322-3820-1978-81-322-2710-6作者: Calibrate 時間: 2025-3-24 12:00
Manju B. Reddy,Mark Loveo be a truly international representation of emergency physicians who have come together to deliver contemporary concepts in emergency patient care. ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ??978-81-322-3820-1978-81-322-2710-6作者: 枯萎將要 時間: 2025-3-24 18:00
Susan L. Hefleo be a truly international representation of emergency physicians who have come together to deliver contemporary concepts in emergency patient care. ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ??978-81-322-3820-1978-81-322-2710-6作者: Pandemic 時間: 2025-3-24 20:00 作者: Somber 時間: 2025-3-25 00:30
Mendel Friedmano be a truly international representation of emergency physicians who have come together to deliver contemporary concepts in emergency patient care. ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ??978-81-322-3820-1978-81-322-2710-6作者: Servile 時間: 2025-3-25 03:26
G. Sarwar,M. R. L’Abbé,K. Trick,H. G. Botting,C. Y. Mao be a truly international representation of emergency physicians who have come together to deliver contemporary concepts in emergency patient care. ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ??978-81-322-3820-1978-81-322-2710-6作者: 滑稽 時間: 2025-3-25 11:30
Mark G. Knize,Cynthia P. Salmon,Pilar Pais,James S. Feltono be a truly international representation of emergency physicians who have come together to deliver contemporary concepts in emergency patient care. ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ??978-81-322-3820-1978-81-322-2710-6作者: 寄生蟲 時間: 2025-3-25 15:21
Jeffrey N. Morgano be a truly international representation of emergency physicians who have come together to deliver contemporary concepts in emergency patient care. ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ??978-81-322-3820-1978-81-322-2710-6作者: 修飾 時間: 2025-3-25 16:41
Mary E. Zabik,Matthew J. Zabiko be a truly international representation of emergency physicians who have come together to deliver contemporary concepts in emergency patient care. ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ??978-81-322-3820-1978-81-322-2710-6作者: 相符 時間: 2025-3-25 22:29
William A. Moatso be a truly international representation of emergency physicians who have come together to deliver contemporary concepts in emergency patient care. ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ??978-81-322-3820-1978-81-322-2710-6作者: Cpr951 時間: 2025-3-26 03:47
0065-2598 ceptions about food contaminants and food processing. Chapter 2 summarizes the effects of traditional and nontraditional processing methods on microor- ganisms 978-1-4613-7201-1978-1-4615-4853-9Series ISSN 0065-2598 Series E-ISSN 2214-8019 作者: Lineage 時間: 2025-3-26 06:07 作者: palliative-care 時間: 2025-3-26 12:23 作者: micturition 時間: 2025-3-26 12:43 作者: coagulation 時間: 2025-3-26 17:25
The Effect of Processing on Veterinary Residues in Foods,sitive compounds such as penicillins and tetracyclines. More severe heating as for canning or prolonged cooking with moist heat can inactivate the more heat sensitive compounds. The relevance to food safety is uncertain since the nature of the degradation products is unknown in most cases.作者: discord 時間: 2025-3-26 21:35
Book 1999erican Chemical Society National Meeting in San Francisco, CA. This symposium brought together re- searchers from diverse backgrounds in academia, government, and industry. Twenty speakers discussed topics ranging from the regulatory aspects of food processing to the microbiological and chemical cha作者: misanthrope 時間: 2025-3-27 04:47 作者: 恩惠 時間: 2025-3-27 08:46
Effect of Processing on , Mycotoxins,ers are ineffective. For example, removal of damaged grain by density segregation can reduce DON and ZEN concentrations in corn and wheat. In contrast, thermal processing is usually ineffective for reducing the FUM and ZEN content of foods. More work is needed to identify effective methods for detoxifying mycotoxin contaminated food.作者: Introvert 時間: 2025-3-27 10:53 作者: Cryptic 時間: 2025-3-27 17:07 作者: 胎兒 時間: 2025-3-27 19:27
Impact of High-Temperature Food Processing on Fats and Oils, quality and nutrition. This chapter will discuss the process of frying and the chemical and physical reactions that occur. The products formed from these reactions will be reviewed as well as information on the effects of the products and the control of these deteriorative reactions.作者: Radiculopathy 時間: 2025-3-28 01:24 作者: DOSE 時間: 2025-3-28 05:14
Impact of Processing on Food Allergens,ssing, which renders the oils hypoallergenic and safe for consumption by allergic individuals. This discussion will address the different allergenic foods and processes which can affect or decrease their allergenicity.作者: Isometric 時間: 2025-3-28 08:11 作者: Hla461 時間: 2025-3-28 12:40
Microorganisms and Microbial Toxins,liferation of hazardous microorganisms be well controlled, and that the presence of significant quantities of microbial toxins in foods be prevented. The traditional effective preservation methodologies, such as canning, are being supplemented by new technologies which are less destructive of the fo作者: 歡樂中國 時間: 2025-3-28 15:41 作者: Jejune 時間: 2025-3-28 21:28
Impact of Processing on Formation of , Fatty Acids,ffect the content of . fatty acids in hydrogenated oil. There is conflicting evidence as to whether intake of . fatty acids, in foods such as margarine, affects the types and levels of cholesterol produced in the blood. Epidemiological studies have shown associated increases in total cholesterol and作者: 我不重要 時間: 2025-3-29 02:55
Impact of High-Temperature Food Processing on Fats and Oils,rature treatment. Deep fat frying is a popular food preparation method because it produces desirable fried food flavor, golden brown color and crisp texture. For example, in the U.S. in 1994, approximately 12 billion pounds of fats and oils were used with 5.5 billion pounds used for frying and bakin作者: Nostalgia 時間: 2025-3-29 05:47 作者: Apraxia 時間: 2025-3-29 08:03
The Impact of Food Processing on the Nutritional Quality of Vitamins and Minerals, detrimental, affecting the nutritional quality of foods. Blanching, for example, results in leaching losses of vitamins and minerals. Also, milling and extrusion can cause the physical removal of minerals during processing. The nutritional quality of minerals in food depends on their quantity as we作者: antiandrogen 時間: 2025-3-29 14:21
Impact of Processing on Food Allergens,r allergenicity after treatment by heat and/or proteolysis. Notable exceptions exist; for example, the allergenicity of many fresh fruits and vegetables is decreased or removed by relatively mild processes such as gentle heating or mashing. The use of proteolytic enzymes to remove allergenicity is s作者: 非實體 時間: 2025-3-29 17:22
Postharvest Changes in Glycoalkaloid Content of Potatoes,m glycoalkaloids are reported to inhibit Cholinesterase, disrupt cell membranes, and induce teratogenicity. In this overview, we describe the role of potatoes in the human diet, reported changes in glycoalkaloid content of fresh and processed potatoes during storage, under the influence of light and作者: 合唱團 時間: 2025-3-29 23:26 作者: cravat 時間: 2025-3-30 01:57 作者: 擁擠前 時間: 2025-3-30 07:23
Food Heating and the Formation of Heterocyclic Aromatic Amine and Polycyclic Aromatic Hydrocarbon Med or processed. Determining their role in cancer etiology depends on comparing human exposures and determining any significant dose-related effect. Chemical analysis of foods shows that flame-grilling can form both PAH and HAA, and that frying forms predominantly HAA. With detection limits of about作者: 小丑 時間: 2025-3-30 10:48
Effects of Processing on Heavy Metal Content of Foods,al content of foods is influenced by many factors ranging from environmental conditions during growth to post-harvest handling, processing, preparation and cooking techniques. For example, metal content increases in some commodities grown in contaminated soils or atmospheres while post-harvest handl作者: glucagon 時間: 2025-3-30 15:14 作者: 工作 時間: 2025-3-30 19:24
The Effect of Processing on Veterinary Residues in Foods,er, buffers and meat extracts, and in solids such as buffered meat homogenates and various sausages. Inactivation of incurred residues in tissues and eggs was also studied. Time and temperature of heating were more easily controlled in liquid media, but results in actual meat products are more indic作者: 樸素 時間: 2025-3-30 22:01
Effect of Processing on , Mycotoxins,) and zearalenone (ZEN) are examples of common mycotoxins in grains that have been shown to affect human and/or animal health. Physical, chemical and biological methods have been used for decontaminating grains containing these toxins. Some treatments reduce the concentration of mycotoxins while oth作者: 壓碎 時間: 2025-3-31 00:51 作者: crucial 時間: 2025-3-31 07:28
Christine M. Bruhnlls.Includes numerous high-quality photos and instructive flThis book aims to?provide condensed and crystallised knowledge, providing the rationale for investigations and interventions.?Emergency medicine is a specialty where time and knowledge are critical factors in deciding appropriate management作者: abreast 時間: 2025-3-31 10:49
