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Acrylamide In Food
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 t...
The Chemistry of the Actinide and Transactinide Elements (3rd ed., Volumes 1-5)
The Chemistry of the Actinide and Transactinide Elements is a contemporary and definitive compilation of chemical properties of all of the actinide elements, especially of the technologically important elements uranium and plutonium, as well as the transactinide elements. In addition to the comprehensive treatment of the chemical properties of each element, ion, and compound from atomic number 89 (actinium) through to 109 (meitnerium), this multi-volume work has specialized and definitive chapters on electronic theory, optical and laser fluorescence spectroscopy, X-ray absorption spectroscopy, organoactinide chemistry, thermodynamics, magnetic properties, the metals, coordination chemistry, ...
Biologie végétale : Croissance et développement - 4e éd.
Intégrant les derniers acquis de la biologie cellulaire et de la génétique moléculaire, cette quatrième édition, entièrement corrigée, offre un panorama de l’ensemble de la biologie végétale enseignée dans les premières années d’études supérieures (Licence, Pharmacie, classes préparatoires, IUT). Ce volume traite des aspects physiologiques et moléculaires de la croissance et du développement des végétaux supérieurs. Clair et concis, très illustré, le cours est enrichi par des encarts apportant quelques compléments techniques ou historiques. Des questions de révision en fin de chapitre, toutes corrigées, permettent de tester ses connaissances et de s’entraîner avant l’épreuve. Des compléments sont disponibles sur le site dunod.com.
Plant Amino Acids
Covers the basic knowledge of the regulation of biosynthesis of various amino acids in plants and the application of this knowledge to the discovery of novel inhibitors of amino acid biosynthesis and for enhancing the nutritional value of plant products. Provides an exhaustive list of pathway inhibitors.
Photosynthesis Under Fluctuating Light
Photosynthesis is a fundamental process that drives almost all life on Earth, and is the motor of agriculture and food production. For several decades, its basic functioning has been investigated mainly at steady-state, under constant illumination. This approach was necessary to understand the basic mechanisms underlying the light reactions and carbon assimilation. However, this condition does not reflect the natural environment, where plants experience changes in both the intensity and spectrum of irradiance in a wide range of time scales, spanning from seconds to several hours. In recent years, it has become clear that the processes allowing the photosynthetic apparatus to adapt to changes...
Amino Acids in Higher Plants
Amino acids play a role in the defence mechanisms and stress responses of plants, as well as in food quality and safety for humans and animals. Recent advances in the field make a comprehensive overview of the information a necessity; this book collates chapters on plant enzymes and metabolism, modulation, molecular aspects and secondary products. Also including information on ecology, the environment and mammalian nutrition and toxicology, it provides an authoritative resource.
Acrylamide in Food
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 t...
中国烟草学报
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