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Sialic acids. --- Acetylneuraminic acid --- Lactaminic acid --- Amino compounds --- Carboxylic acids --- Mannose

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Caffeine. --- Acrylic acid. --- Acroleic acid --- Ethylenecarboxylic acid --- Propene acid --- Propenoic acid --- Vinylformic acid --- Alkenes --- Carboxylic acids --- Coffeine --- Dihydrotrimethylpurinedione --- Guaranine --- Methyltheobromine --- Theine --- Trimethyldihydropurinedione --- Trimethyldioxopurine --- Trimethylxanthine --- Coffee --- Methylxanthines --- Tea --- Xanthine

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Pyruvate and Fatty Acid Metabolism

General biochemistry --- 57 --- Biochemistry. --- Pyruvates --- Fatty acids --- Acids, Fatty --- Carboxylic acids --- Ketonic acids --- Pyruvic acid --- Biological chemistry --- Chemical composition of organisms --- Organisms --- Physiological chemistry --- Biology --- Chemistry --- Medical sciences --- Metabolism. --- Composition

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Although the aim of cooking foods is to make them more appetizing and microbiologically safe, it is now known that cooking and food processing at high temperatures generate various kinds of toxic substances, such as heterocyclic amines and acrylamide, via the Maillard reaction. Summarising the latest research in this field, this important collection discusses both the formation of health-hazardous compounds during heat treatment of foods and practical methods to minimise their formation.Part one analyses the formation of hazardous compounds in heat-treated foods such as meat, potatoes,

Environmental Pollution --- Food Safety --- Acrylamides --- Temperature --- Weather --- Food and Beverages --- Public Health --- Technology, Industry, Agriculture --- Atmosphere --- Acrylates --- Amides --- Thermodynamics --- Meteorological Concepts --- Environment and Public Health --- Organic Chemicals --- Acids, Acyclic --- Physical Phenomena --- Carboxylic Acids --- Environment --- Chemicals and Drugs --- Health Care --- Ecological and Environmental Phenomena --- Phenomena and Processes --- Biological Phenomena --- Hot Temperature --- Acrylamide --- Food Contamination --- Food

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Antioxidants. --- Reference values (Medicine) --- Vitamin C. --- Vitamin E. --- Carotenoids. --- Nutritional Requirements. --- Ascorbic Acid. --- Reference Values. --- Selenium. --- Antioxydants --- Valeurs de référence (Médecine) --- Vitamine C --- Caroténoïdes --- Sélénium --- Reference values (Medicine). --- Terpenes --- Sugar Acids --- Polyenes --- Weights and Measures --- Pigments, Biological --- Cyclohexenes --- Benzopyrans --- Nutritional Physiological Phenomena --- Chalcogens --- Minerals --- Carbohydrates --- Acids, Acyclic --- Biological Factors --- Hydroxy Acids --- Inorganic Chemicals --- Physiological Phenomena --- Hydrocarbons --- Cyclohexanes --- Pyrans --- Elements --- Investigative Techniques --- Heterocyclic Compounds, 2-Ring --- Alkenes --- Carboxylic Acids --- Hydrocarbons, Acyclic --- Cycloparaffins --- Chemicals and Drugs --- Analytical, Diagnostic and Therapeutic Techniques and Equipment --- Heterocyclic Compounds --- Phenomena and Processes --- Organic Chemicals --- Hydrocarbons, Alicyclic --- Hydrocarbons, Cyclic --- Ascorbic Acid --- Nutritional Requirements --- Carotenoids --- Reference Values --- Selenium --- Vitamin E --- Nutrition --- Valeurs de référence (Médecine) --- Caroténoïdes --- Sélénium --- Requirements. --- Biochemical reference values --- Clinical reference values --- Medical reference values --- Normal ranges (Medicine) --- Normal values (Medicine) --- Physiological reference values --- Ranges, Reference (Medicine) --- Reference ranges (Medicine) --- Values, Reference (Medicine) --- Carotinoids --- Chromolipids --- Lipochromes --- Luteins --- Tocopherol --- Ascorbic acid --- Clinical chemistry --- Chemical inhibitors --- Pigments (Biology) --- Isopentenoids --- Vitamins, Fat-soluble --- Hydroxy acids --- Vitamins, Water-soluble