Acrylamide in Food
eBook - ePub

Acrylamide in Food

  1. 630 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Acrylamide in Food

About this book

Acrylamide in Food, Second Edition, is fully updated with four new chapters that incorporate current literature on acrylamide, including analysis, formation mechanisms, levels in foods, reduction strategies, and new regulations, such as the one made by the European Union in 2017 regarding the presence of acrylamide in processed foods. The book comprises of four parts: part one introduces acrylamide and the food chain in the context of harm and health. Part two focusses on acrylamide in various types of foods, such as bakery products, fried potato products, coffee, battered products, water, table olives, etc. Part three highlights its interaction mechanisms and health effects. Part four discusses methods of analysis. Acrylamide in Food, Second Edition is edited by a team of international experts in the field and is a quality reference in the developing field of acrylamide in food. It is valuable to researchers in the food industry or working on evaluating the factors affecting the formation of acrylamide in different heat-treated foods and the possibilities of reducing acrylamide formation accordingly. - Thoroughly updated revision, providing detailed information on acrylamide formation in various foods - Includes updated content on new regulation regarding the presence of acrylamide in processed foods - Includes interaction of acrylamide with other compounds and its fate during digestion - Explores acrylamide in the food chain in the context of harm, such as acrylamide and cancer, neuropathology of acrylamide, and maternal acrylamide

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Yes, you can access Acrylamide in Food by Vural Gokmen,Burce Atac Mogol in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Toxicology. We have over one million books available in our catalogue for you to explore.

Table of contents

  1. Acrylamide in Food
  2. Chapter 1 Acrylamide formation mechanisms
  3. Chapter 2 Challenges in estimating dietary acrylamide intake
  4. Chapter 3 Trends of changes in the content of acrylamide in food in Europe, 2002–2019
  5. Chapter 4 Acrylamide intake, its effects on tissues and cancer
  6. Chapter 5 Maternal acrylamide and effects on offspring
  7. Chapter 6 Metabolism of acrylamide in humans and biomarkers of exposure to acrylamide
  8. Chapter 7 Acrylamide in bakery products
  9. Chapter 8 Acrylamide in fried potato products
  10. Chapter 9 Acrylamide in coffee and coffee substitutes
  11. Chapter 10 Acrylamide in soybean products, roasted nuts, and dried fruits
  12. Chapter 11 Acrylamide in tea products
  13. Chapter 12 Acrylamide in table olives
  14. Chapter 13 Acrylamide in battered products
  15. Chapter 14 Acrylamide in surface and drinking water
  16. Chapter 15 Role of hydroxymethylfurfural on acrylamide formation during thermal processing of foods
  17. Chapter 16 Multiresponse kinetic modeling of acrylamide formation in foods
  18. Chapter 17 Reactions of acrylamide during digestions of thermally processed foods
  19. Chapter 18 Use of nucleophilic compounds, and their combination, for acrylamide removal
  20. Chapter 19 Lipid oxidation promotes acrylamide formation in lipid-rich systems
  21. Chapter 20 Relationship between antioxidants and acrylamide formation
  22. Chapter 21 Interaction between bioactive carbonyl compounds and asparagine and impact on acrylamide
  23. Chapter 22 Effect of inorganic salts on acrylamide formation in cereal matrices
  24. Chapter 23 Impact of l-asparaginase on acrylamide content in fried potato and bakery products
  25. Chapter 24 Alternative technologies for the mitigation of acrylamide in processed foods
  26. Chapter 25 Color image analysis for detection of acrylamide
  27. Chapter 26 Acrylamide analysis in foods using gas chromatography-mass spectrometry with different sample preparation strategies
  28. Chapter 27 Liquid chromatographic tandem mass spectrometry to determine acrylamide in foods
  29. Chapter 28 Quantitation of acrylamide in foods by high-resolution mass spectrometry
  30. Chapter 29 Detection of acrylamide by biosensors
  31. Index