| 書目名稱 | Chemistry and Safety of Acrylamide in Food |
| 編輯 | Mendel Friedman,Don Mottram |
| 視頻video | http://file.papertrans.cn/225/224808/224808.mp4 |
| 概述 | Acrylamide in food is currently a very hot topic. It has been discussed at the Institute of Food Technologists.The formation of potential carcinogens and neurotoxins in everyday food is clearly very i |
| 叢書名稱 | Advances in Experimental Medicine and Biology |
| 圖書封面 |  |
| 描述 | .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 |
| 出版日期 | Conference proceedings 2005 |
| 關鍵詞 | DNA; Metabolite; biochemistry; cancer; enzymes; intervention; lead; neurotoxicity; proteins; tea |
| 版次 | 1 |
| doi | https://doi.org/10.1007/b106417 |
| isbn_softcover | 978-1-4419-3672-1 |
| isbn_ebook | 978-0-387-24980-3Series ISSN 0065-2598 Series E-ISSN 2214-8019 |
| issn_series | 0065-2598 |
| copyright | The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Science+Busines |
|Archiver|手機版|小黑屋|
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