Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

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.

Acrylamide --- Food --- Toxicology. --- Food toxicology --- Nutritional toxicology --- Toxicology --- Nutritionally induced diseases --- Acrylic amide --- Propenamide --- Propenoic acid amide --- Acrylates --- Amides --- Food science. --- Chemistry. --- Food Science. --- Chemistry/Food Science, general. --- Physical sciences --- Science --- Food technology --- Chemical engineering --- Food Technology. --- Food Sciences --- Technology, Food --- Food Science --- Science, Food --- Sciences, Food --- Nutritional Sciences

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

As everyone knows, cereal and oil are still the main part of our diet and provide essential nutrients and energy every day. With the progress of food processing technology, the quality of cereal and oil food is also improved significantly. Behind this, major nutrients of grain and oil, including protein, carbohydrate, lipid, and functional components, have experienced a variety of physical, chemical, and biological reactions during food processing. Moreover, research in this field also covers the multi-scale structural changes of characteristic components, such as component interaction and formation of key domains, which is essential for the quality enhancement of cereal and oil food. Based on the increasing consumer demand for nourishing, healthy, and delicious cereal and oil food, it might be interesting to report the latest research on the application of novel technology in food processing, multi-scale structural changes of characteristic components in food processing, structure-activity mechanism of food functional components. This book aimed to provide useful reference and guidance for the processing and utilization of cereal and oil food so as to provide technical support for the healthy development of cereal a oil food processing industry worldwide.

Research & information: general --- Biology, life sciences --- Technology, engineering, agriculture --- macadamia oil --- cultivars --- minor components --- antioxidant capacity --- triacylglycerols --- tofu --- protein --- structure --- mechanism --- sesame oil --- gelation --- oleogels --- controlled volatile release --- adzuki bean --- acrylamide --- volatile --- microwave baking --- drum roasting --- peanut --- high-oleic --- peanut oil --- volatiles --- precursors --- tree peony seed oil --- heating pretreatment --- microstructure --- volatile compounds --- bioactive compounds --- oxidative stability --- natural repose angle --- point source --- velocity characteristics --- mechanical characteristics --- distribution --- peanut protein --- hydrothermal cooking --- combined modification --- low pH --- physicochemical properties --- protein structure --- ultrasonic --- maize --- germination --- physiological and biochemical indicators --- γ–aminobutyric acid --- instant flavor peanut powder --- heat treatment --- flavor --- MR --- functional properties --- peanut meal

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Hydrogels are a class of soft materials with crosslinked network structures. They show good biocompatibility, biodegradability, hydrophilicity, and mechanical properties similar to those of tissue, so they have a wide range of applications. In recent years, a variety of multifunctional hydrogels with excellent performance have been developed, greatly expanding the depth and breadth of their applications. This book is the reprint of the Special Issue “Advances in Hydrogels”, which focused on the recent advances regarding hydrogels, aiming to provide reference for researchers in related fields. This book included one editorial, thirteen original research articles, and three valuable reviews from thirteen different countries including Canada, China, Thailand, Mexico, India, Saudi Arabia, Chile, Germany, the Czech Republic, Colombia, Romania, Israel, and the USA.

Research & information: general --- Physics --- molecularly imprinted polymeric hydrogels --- synthetic receptors --- zearalenone --- glucuronic acid --- fluorescent sensors --- PEG-PLA --- thermoresponsive hydrogel --- redox-sensitive --- hydrogel --- superabsorbent --- e-beam --- swelling --- crosslinking --- carboxymethyl cellulose --- drying --- RW --- CHD --- radiation penetration depth --- lecithin --- rheology --- scanning electron microscopy --- drying and swelling --- extracellular matrix --- mesh size --- hydrogels --- photopolymers --- volume holography --- photo curing --- multifunctional biomedical biomaterials --- light-responsive materials --- novel formulations --- natural polymer --- synthetic polymer --- topical application --- cryoconcentrated blueberry juice --- stability --- storage --- bioactive compounds content --- antioxidant activity --- water gel --- photocrosslinking --- natural polymer modification --- biomedical-engineering applications --- vitamin D --- nanoemulsion --- gelled matrices --- texture analysis --- gelatin --- sensory evaluation --- gummy --- thermosensitive --- P(OEGMA-co-MEO2MA) --- microgel --- scaffold --- 3D culture --- commercial copper sulfide (CuS) --- alginate --- photothermal therapy (PTT) --- near-infrared II windows --- cancer --- glioblastoma --- mechanobiology --- mechanoreceptor --- mechanotransduction --- quercetin --- cyclodextrin --- polyvinyl alcohol --- inclusion complex --- photo-polymerization --- potassium acrylate-co-acrylamide --- swelling capacity --- multistructured --- adhesive strength --- hydrogen bonding --- n/a

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

International trade is highly affected by mycotoxin contaminations, which result in an annual 5% to 10% loss of global crop production. In the last decade, the mycotoxin scenario has been complicated by the progressive understanding—alongside emerging mycotoxins—of the parallel presence of modified (masked and conjugated) forms, in addition to the previously free known ones. The present Toxins Special Issue presents original research papers and reviews that deal with the fates of all these forms of mycotoxins with respect to aspects that cover traditional and industrial food processing, yearly grain campaign peculiar conditions and management, novel analytical solutions, consumer exposure, and biomarker-assessment directions. It gives a taste of an exciting scientific field that has several implications for our daily life because (i) it covers our diet practically and from every point of view, (ii) it intersects with our culinary uses and customs, but also industrial production processes, and (iii) it involves a careful evaluation of costs and benefits and a constant and continuous improvement of mycotoxin mitigation strategies.

Research & information: general --- mycotoxin --- milling --- bran --- semolina --- cooking --- dietary exposure --- aflatoxins --- alkaline --- hydrolyzed fumonisins --- fumonisins --- food processing --- maize --- masa --- matrix-associated mycotoxins --- modified mycotoxins --- tortillas --- mycotoxins --- trichothecenes --- thermal degradation --- decontamination --- mass spectrometry --- detoxification --- design of experiment --- LC-MS/MS --- Ochratoxin A --- 2′R-ochratoxin A --- 14(R)-ochratoxin A --- coffee --- degradation --- processing --- roasting --- masked mycotoxins --- emerging mycotoxins --- Fusarium --- Serbia --- fluorescence polarization immunoassay --- T-2 toxin --- HT-2 toxin --- T-2 glucoside --- HT-2 glucoside --- wheat --- validation study --- screening method --- deoxynivalenol --- children --- adolescents --- pregnant women --- vegetarians --- biomonitoring --- acrylamide --- multiple mitigation strategies --- design of experiments --- bakery food processing --- biscuits --- Fusarium toxins --- beer --- malt --- risk assessment --- deoxynivalenol-3-glucoside --- conversion --- Chinese steamed bread --- n/a --- 2'R-ochratoxin A

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

The application of analytical chemistry to the food sector allows the determination of the chemical composition of foods and the properties of their constituents, contributing to the definition of their nutritional and commodity value. Furthermore, it is possible to study the chemical modifications that food constituents undergo as a result of the treatments they undergo (food technology). Food analysis, therefore, allows us not only to determine the quality of a product or its nutritional value, but also to reveal adulterations and identify the presence of xenobiotic substances potentially harmful to human health. Furthermore, some foods, especially those of plant origin, contain numerous substances with beneficial effects on health. While these functional compounds can be obtained from a correct diet, they can also be extracted from food matrices for the formulation of nutraceutical products or added to foods by technological or biotechnological means for the production of functional foods. On the other hand, the enormous growth of the food industry over the last 50 years has broadened the field of application of analytical chemistry to encompass not only food but also food technology, which is fundamental for increasing the production of all types of food.

Humanities --- Social interaction --- solid-liquid extraction --- green extraction --- RSLDE --- bioactive compounds --- Naviglio extractor --- Naviglio’s principle --- Hsian-tsao --- Platostoma palustre (Blume) --- headspace solid-phase microextraction (SPME) --- volatile components --- simultaneous distillation-extraction (SDE) --- amino acid profiling --- hydrophilic interaction chromatography (HILIC) --- tandem mass spectrometry --- Triticum species flours --- flour quality characteristics --- narrow-leaved oleaster fruits --- near-infrared hyperspectral imaging --- geographical origin --- convolutional neural network --- effective wavelengths --- food colorants (synthetic, natural) --- food matrices --- instrumental analysis --- sample preparation --- mango --- volatile compounds --- frequency detection (FD) --- order-specific magnitude estimation (OSME) --- odor activity value --- sensory analysis --- lead (II) --- ELISA --- monoclonal antibody (mAb) --- isothiocyanobenzyl-EDTA (ITCBE) --- chemiluminescent enzyme immunoassay (CLEIA) --- meadow saffron --- metabolomics --- UHPLC-QTOF-mass spectrometry --- extraction methods --- antioxidants --- Pressurized liquid extraction --- soxhlet --- solvent extraction --- green analytical chemistry --- Rosemary --- poultry eggs --- spectinomycin --- lincomycin --- ASE --- GC-EI/MS/MS --- acrylamide --- kobbah --- transglutaminase --- pectin --- chitosan-nanoparticles --- coatings --- mesoporous silica nanoparticles --- grass pea --- HPLC-RP --- Curcuma longa L. --- curcuminoid stability --- multi-step extraction --- ultrasound-assisted extraction --- extraction kinetic --- functional foods --- gas chromatography --- health effects --- liquid chromatography (HPLC) --- mass spectrometry --- nutraceuticals --- phytochemicals --- solid-liquid extraction techniques