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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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Mycophenolic acid --- Transplantation of organs, tissues, etc --- Immunotherapy --- Immunologic Factors --- Therapeutics --- Host vs Graft Reaction --- Investigative Techniques --- Fatty Acids --- Caproates --- Transplantation --- Immunologic Techniques --- Acids, Acyclic --- Transplantation Immunology --- Physiological Effects of Drugs --- Diagnostic Techniques and Procedures. --- Surgical Procedures, Operative --- Immunomodulation --- Lipids --- Pharmacologic Actions --- Biological Therapy --- Carboxylic Acids --- Organic Chemicals --- Immune System Phenomena --- Chemical Actions and Uses --- Mycophenolic Acid --- Immunosuppression Therapy --- Immunosuppressive Agents --- Organ Transplantation --- Graft Rejection --- Methods --- Drug Therapy --- Complications

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Ascorbate acid (AsA) is an important antioxidant in plants, playing important roles in various physiological processes. Humans have lost the ability to synthesize AsA because of the lack of L-gulono-1,4-lactone oxidoreductase, and thus have to absorb ascorbate from diet including fresh fruits and vegetables, as they are the major sources of ascorbate. Several pathways for AsA biosynthesis and metabolism have been identified in plants since 1998. More attention has been paid to improving ascorbate content in plants especially in fruits and vegetables. Significant progresses have been made on key enzymes and genes involved in the AsA biosynthesis and metabolism. Recently, more interests have arised in the regulation of AsA biosynthesis, as it is constantly regulated by the plant development and the environmental factors, e.g. light. Ascorbic acid is also frequently reported to affect plant growth and development e.g. flowering time and fruit ripening. The scope of the book is to cover the biological role, biosynthesis and metabolism, regulation, and metabolic modification of ascorbate in plants.

Vitamin C. --- Botanical chemistry. --- Phytochemistry --- Plant biochemistry --- Plant chemistry --- Ascorbic acid --- Plants -- Effect of vitamin C on. --- Vitamin C --- Sugar Acids --- Acids, Acyclic --- Carboxylic Acids --- Ascorbic Acid --- Effect of vitamin C on --- Life sciences. --- Plant biochemistry. --- Plant science. --- Botany. --- Plant anatomy. --- Plant development. --- Life Sciences. --- Plant Sciences. --- Plant Anatomy/Development. --- Plant Biochemistry. --- Biochemistry --- Botany --- Phytochemicals --- Plant biochemical genetics --- Hydroxy acids --- Vitamins, Water-soluble --- Biochemistry. --- Biological chemistry --- Chemical composition of organisms --- Organisms --- Physiological chemistry --- Biology --- Chemistry --- Medical sciences --- Plant structure --- Plants --- Structural botany --- Vegetable anatomy --- Anatomy --- Botanical science --- Phytobiology --- Phytography --- Phytology --- Plant biology --- Plant science --- Natural history --- Composition --- Structure --- Development of plants --- Plant development --- Developmental biology --- Growth (Plants) --- Ontogeny --- Floristic botany

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GABA (gamma-aminobutyric acid) is the main neurotransmitter regulating sleep. The majority of drugs presently in use for the treatment of sleep disorders act by enhancing GABAergic neuronal inhibition. This book brings together many of the world’s leading investigators to discuss current and anticipated developments in the areas of geriatric sleep medicine and provides a comprehensive examination of current principles and practice in this field. It is divided into three main sections: Section I: Basic Physiology and Pharmacology Section II: Sleep Science and Circuitry Section III: Neurotherapeutics The areas covered include findings from research investigations various aspects of GABAergic systems and the regulation of sleep. The book is suitable for basic and clinical neuropharmacologists, sleep researchers, psychiatrists, sleep disorders specialists, clinicians, medical students, and all professionals interested in the interdisciplinary areas of sleep and neuropharmacology.

GABA. --- Sleep disorders. --- Sleep. --- GABA --- Sleep --- Sleep disorders --- Aminobutyric Acids --- Therapeutics --- Biological Science Disciplines --- Nervous System Diseases --- Receptors, Amino Acid --- Neurologic Manifestations --- Mental Disorders --- Neurotransmitter Agents --- Psychiatry and Psychology --- Natural Science Disciplines --- Amino Acids --- Molecular Mechanisms of Pharmacological Action --- Signs and Symptoms --- Physiological Effects of Drugs --- Diseases --- Butyric Acids --- Receptors, Neurotransmitter --- Analytical, Diagnostic and Therapeutic Techniques and Equipment --- Pharmacology --- gamma-Aminobutyric Acid --- Sleep Disorders --- GABA Agents --- Drug Therapy --- Physiology --- Receptors, GABA --- Pharmacologic Actions --- Disciplines and Occupations --- Amino Acids, Peptides, and Proteins --- Acids, Acyclic --- Receptors, Cell Surface --- Pathological Conditions, Signs and Symptoms --- Carboxylic Acids --- Chemical Actions and Uses --- Membrane Proteins --- Chemicals and Drugs --- Proteins --- Organic Chemicals --- Human Anatomy & Physiology --- Health & Biological Sciences --- Animal Biochemistry --- Physiological effect. --- Physiological aspects. --- Disorders of sleep --- Gamma-aminobutyric acid --- Medicine. --- Human physiology. --- Biomedicine. --- Human Physiology. --- Nervous system --- Psychology, Pathological --- Amino acid neurotransmitters --- Aminobutyric acid --- Human biology --- Medical sciences --- Human body

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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 --- Health & Biological Sciences --- Toxicology & Public Health --- Foods --- Nutritional Physiological Phenomena --- Nutritional Requirements --- Food Adulteration --- Adulteration, Food --- Adulterations, Food --- Contamination, Food --- Contaminations, Food --- Food Adulterations --- Food Contaminations --- Heat --- Hot Temperatures --- Temperature, Hot --- Temperatures, Hot --- Hyperthermia, Induced --- Biologic Phenomena --- Biological Phenomenon --- Biological Process --- Phenomena, Biological --- Biological Processes --- Phenomena, Biologic --- Phenomenon, Biological --- Process, Biological --- Processes, Biological --- Ecological and Environmental Concepts --- Ecological and Environmental Processes --- Community-Based Distribution --- Contraceptive Distribution --- Delivery of Healthcare --- Dental Care Delivery --- Distribution, Non-Clinical --- Distribution, Nonclinical --- Distributional Activities --- Healthcare --- Healthcare Delivery --- Healthcare Systems --- Non-Clinical Distribution --- Nonclinical Distribution --- Delivery of Dental Care --- Health Care Delivery --- Health Care Systems --- Activities, Distributional --- Activity, Distributional --- Care, Health --- Community Based Distribution --- Community-Based Distributions --- Contraceptive Distributions --- Deliveries, Healthcare --- Delivery, Dental Care --- Delivery, Health Care --- Delivery, Healthcare --- Distribution, Community-Based --- Distribution, Contraceptive --- Distribution, Non Clinical --- Distributional Activity --- Distributions, Community-Based --- Distributions, Contraceptive --- Distributions, Non-Clinical --- Distributions, Nonclinical --- Health Care System --- Healthcare Deliveries --- Healthcare System --- Non Clinical Distribution --- Non-Clinical Distributions --- Nonclinical Distributions --- System, Health Care --- System, Healthcare --- Systems, Health Care --- Systems, Healthcare --- Environmental Impact --- Environmental Impacts --- Impact, Environmental --- Impacts, Environmental --- Environments --- Environmental Health --- Carboxylic Acid --- Acid, Carboxylic --- Acids, Carboxylic --- Physical Phenomenon --- Physical Process --- Physical Concepts --- Physical Processes --- Concept, Physical --- Concepts, Physical --- Phenomena, Physical --- Phenomenon, Physical --- Physical Concept --- Process, Physical --- Processes, Physical --- Acyclic Acids --- Organic Chemical --- Chemical, Organic --- Chemicals, Organic --- Meteorologic Factors --- Meteorological Factors --- Concept, Meteorological --- Concepts, Meteorological --- Factor, Meteorologic --- Factor, Meteorological --- Factors, Meteorologic --- Factors, Meteorological --- Meteorologic Factor --- Meteorological Concept --- Meteorological Factor --- Thermodynamic --- Amide --- Atmospheres --- Community Health --- Environment, Preventive Medicine & Public Health --- Environment, Preventive Medicine and Public Health --- Health, Community --- Health, Public --- Preventive Medicine --- Education, Public Health Professional --- Food And Beverage --- And Beverage, Food --- And Beverages, Food --- Beverage, Food And --- Beverages and Food --- Beverages, Food And --- Fog --- Fogs --- Temperatures --- Safety, Food --- Dietary Exposure --- Hazard Analysis and Critical Control Points --- Pollution, Environmental --- Soil Pollution --- Pollution, Soil --- Environmental Pollutants --- analogs & derivatives