Thermal Processing of Potential Health Benefits and Risks (Forschungsberichte (DFG)
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Von Händler/Antiquariat, AHA-BUCH GmbH [51283250], Einbeck, Germany.
Neuware - This is the latest and most authoritative documentation of current scientific knowledge regarding the health effects of thermal food processing. Authors from all over Europe and the USA provide an international perspective, weighing up the risks and benefits. In addition, the contributors outline those areas where further research is necessary. 294 pp. Englisch.

Von Händler/Antiquariat, Buchhandlung - Bides GbR [52676528], Dresden, Germany.
Neuware - This is the latest and most authoritative documentation of current scientific knowledge regarding the health effects of thermal food processing. Authors from all over Europe and the USA provide an international perspective, weighing up the risks and benefits. In addition, the contributors outline those areas where further research is necessary. 294 pp. Englisch.

Lieferung aus: Vereinigte Staaten von Amerika, Usually ships in 5 to 10 days.
Von Händler/Antiquariat, Amazon.com.
This is the latest and most authoritative documentation of current scientific knowledge regarding the health effects of thermal food processing. Authors from all over Europe and the USA provide an international perspective, weighing up the risks and benefits. In addition, the contributors outline those areas where further research is necessary. Printed Access Code, Ausgabe: 1, Label: Wiley-VCH, Wiley-VCH, Produktgruppe: Book, Publiziert: 2007-06-19, Studio: Wiley-VCH.

Lieferung aus: Deutschland, zzgl. Versandkosten.
Von Händler/Antiquariat, Fundus-Online GbR Borkert, Schwarz, Zerfaß, 10785 Berlin.
XI, 283 S. Originalbroschur. Ein gutes und sauberes Exemplar. - CONTRIBUTIONS Thermal Processing of Foods: Technological Aspects. Dietrich Knorr, Volker Heinz, and Cornelius Luscher -- Thermal Processing: More than Extending the Shelf Life of Foods. Thomas Hofmann and Peter Schieberle -- Nutritional Aspects. Gerhard Rechkemmer -- Biological Activities of Maillard Reaction Products. Doris Marko -- Risk Assessment of Acrylamide. Erik Dybing -- An Ex-vivo Approach to Assess Low Dose Effects of Acrylamide. Matthias Baum, Daniel Bertow, Evelyne Fauth, Silke Thielen, and Gerhard Eisenbrand -- Risk Assessment of Furan. Joset Schlatter -- Heterocyclic Aromatic Amines: Potent Genotoxicants Formed in Cooked Meats. Robert J. Turesky and Ricky D. Holland -- Molecular Epidemiology of Food Pyrolysis Products in Relation to Colon, Breast, and Prostate Cancer. Susan A. Nowell, Rashmi Sinha, Luke Ratnasinghe, Nicholas P. Lang, and Fred F. Kadlubar -- The Formation of 3-Monochloropropane-l,2-diol (3-MCPD). in Food and Potential Measures of Control. Richard H. Stadler, Viviane Theurillat, Alfred Studer, Francis Scanlan, and Walburga Seefelder -- Minimization Strategies: Acrylamide. Norbert U. Haase -- Deep-fat Frying as Food Heating Process: Product Quality, Safety and Process Control. Knut Franke and Ernst H. Reimerdes -- Thermal Processing of Food: Allergenicity. Lars K. Poulsen -- The Acrylamide Minimisation Concept. A Risk Management Tool. Andreas Kliemant and Angela Göbel -- The Consequences of Cooking: How the Origin of Cuisine Shaped Human Culture, Ecology, and Biology. Greg Laden. ISBN 9783527319091 Versand D: 3,00 EUR Technische Chemie.

Lieferung aus: Deutschland, Versandkosten in die BRD.
Von Händler/Antiquariat, Fundus-Online GbR.
Weinheim, Wiley-VCH-Verl, XI, 283 S. Originalbroschur. Ein gutes und sauberes Exemplar. - CONTRIBUTIONS Thermal Processing of Foods: Technological Aspects. Dietrich Knorr, Volker Heinz, and Cornelius Luscher -- Thermal Processing: More than Extending the Shelf Life of Foods. Thomas Hofmann and Peter Schieberle -- Nutritional Aspects. Gerhard Rechkemmer -- Biological Activities of Maillard Reaction Products. Doris Marko -- Risk Assessment of Acrylamide. Erik Dybing -- An Ex-vivo Approach to Assess Low Dose Effects of Acrylamide. Matthias Baum, Daniel Bertow, Evelyne Fauth, Silke Thielen, and Gerhard Eisenbrand -- Risk Assessment of Furan. Joset Schlatter -- Heterocyclic Aromatic Amines: Potent Genotoxicants Formed in Cooked Meats. Robert J. Turesky and Ricky D. Holland -- Molecular Epidemiology of Food Pyrolysis Products in Relation to Colon, Breast, and Prostate Cancer. Susan A. Nowell, Rashmi Sinha, Luke Ratnasinghe, Nicholas P. Lang, and Fred F. Kadlubar -- The Formation of 3-Monochloropropane-l,2-diol (3-MCPD). in Food and Potential Measures of Control. Richard H. Stadler, Viviane Theurillat, Alfred Studer, Francis Scanlan, and Walburga Seefelder -- Minimization Strategies: Acrylamide. Norbert U. Haase -- Deep-fat Frying as Food Heating Process: Product Quality, Safety and Process Control. Knut Franke and Ernst H. Reimerdes -- Thermal Processing of Food: Allergenicity. Lars K. Poulsen -- The Acrylamide Minimisation Concept. A Risk Management Tool. Andreas Kliemant and Angela Göbel -- The Consequences of Cooking: How the Origin of Cuisine Shaped Human Culture, Ecology, and Biology. Greg Laden. ISBN 9783527319091Technik [Technische Chemie] 2007.

Von Händler/Antiquariat, Crashing Rocks Books [55397785], Punta Gorda, FL, U.S.A.
3527319093 Used book, in good condition |No supplements | Normal wear to cover and spine | Page markings | Inventory sticker present | Satisfaction guaranteed!

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Von Händler/Antiquariat, Fundus-Online GbR.
XI, 283 S. Originalbroschur.