Acrylamide in Food

Acrylamide in Food: Analysis, Content and Potential Health Effects provides the recent analytical methodologies for acrylamide detection, up-to-date information about its occurrence in various foods (such as bakery products, fried potato products, coffee, battered products, water, table olives etc.), and its interaction mechanisms and health effects. The book is designed for food scientists, technologists, toxicologists, and food industry workers, providing an invaluable industrial reference book that is also ideal for academic libraries that cover the domains of food production or food science. As the World Health Organization has declared that acrylamide represents a potential health risk, there has been, in recent years, an increase in material on the formation and presence of acrylamide in different foods. This book compiles and synthesizes that information in a single source, thus enabling those in one discipline to become familiar with the concepts and applications in other disciplines of food science. Provides latest information on acrylamide in various foods (bakery products, fried potato products, coffee, battered products, water, table olives, etc.) Explores acrylamide in the food chain in the context of harm, such as acrylamide and cancer, neuropathology of acrylamide, maternal acrylamide and effects on offspring and its toxic effects in tissues Touches on a variety of subjects, including acrylamide, high heated foods, dietary acrylamide, acrylamide formation, N-acetyl-S-(2-carbamoylethyl)-cysteine (AAMA), acrylamide removal, L-asparaginase, and acrylamide determination Presents recent analytical methodologies for acrylamide determination, including liquid chromatographic tandem mass spectrometry and gas chromatography-mass spectrometry

Produk Detail:

  • Author : Vural Gökmen
  • Publisher : Academic Press
  • Pages : 532 pages
  • ISBN : 0128028750
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKAcrylamide in Food

Acrylamide in Food

Acrylamide in Food
  • Author : Vural Gökmen
  • Publisher : Academic Press
  • Release : 31 July 2015
GET THIS BOOKAcrylamide in Food

Acrylamide in Food: Analysis, Content and Potential Health Effects provides the recent analytical methodologies for acrylamide detection, up-to-date information about its occurrence in various foods (such as bakery products, fried potato products, coffee, battered products, water, table olives etc.), and its interaction mechanisms and health effects. The book is designed for food scientists, technologists, toxicologists, and food industry workers, providing an invaluable industrial reference book that is also ideal for academic libraries that cover the domains of food production or

Acrylamide In Food

Acrylamide In Food
  • Author : Nigel G Halford,Tanya Curtis
  • Publisher : World Scientific
  • Release : 20 February 2019
GET THIS BOOKAcrylamide In Food

Acrylamide, a chemical described as 'extremely hazardous' and 'probably carcinogenic to humans', was discovered in food in 2002. Its presence in a range of popular foods has become one of the most difficult issues facing not only the food industry but all stakeholders in the food supply chain and its oversight. Acrylamide is not present in raw food but forms from natural precursors during high-temperature (> 120°C) cooking and food processing. Fried, baked, roasted and toasted potato and cereal products, as well

Health Implications of Acrylamide in Food

Health Implications of Acrylamide in Food
  • Author : FAO.,FAO/WHO Consultation on Health Implications of Acrylamide in Food,World Health Organisation Staff,World Health Organization,WHO,WHO CONSULTATION ON HEALTH IMP,Food and Agriculture Organization of the United Nations
  • Publisher : World Health Organization
  • Release : 28 December 2002
GET THIS BOOKHealth Implications of Acrylamide in Food

The FAO/WHO Consultation on Health Implications of Acrylamide in Food has undertaken a preliminary evaluation of new and existing data and research on acrylamide. The Consultation provided a range of recommendations for further information and new studies to better understand the risk to human health posed by acrylamide in food. The Consultation also provided some advice to minimize whatever risk exists including avoiding excessive cooking of food choosing healthy eating investigating possibilities for reducing levels of acrylamide in food

Acrylamide and Other Hazardous Compounds in Heat-Treated Foods

Acrylamide and Other Hazardous Compounds in Heat-Treated Foods
  • Author : K Skog,J Alexander
  • Publisher : Woodhead Publishing
  • Release : 30 October 2006
GET THIS BOOKAcrylamide and Other Hazardous Compounds in Heat-Treated Foods

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

New Frontiers in Acrylamide Study in Foods

New Frontiers in Acrylamide Study in Foods
  • Author : Marta Mesías,Cristina Delgado-Andrade,Francisco J. Morales
  • Publisher : MDPI
  • Release : 19 January 2021
GET THIS BOOKNew Frontiers in Acrylamide Study in Foods

The European Food Safety Agency (EFSA) has identified acrylamide as a public health concern due to its relation with the appearance of different types of cancer, and continued efforts are required to reduce exposure to acrylamide (EFSA, 2015). During the last few years, EFSA has maintained a high level of supervision to monitor the acrylamide levels in processed products, urging companies to implement effective mitigation strategies for reducing formation of this contaminant. Recently, the European Commission has published a regulation that

Mitigating Contamination from Food Processing

Mitigating Contamination from Food Processing
  • Author : Catherine S Birch,Graham A Bonwick
  • Publisher : Royal Society of Chemistry
  • Release : 01 November 2019
GET THIS BOOKMitigating Contamination from Food Processing

Methods for identification and measurement of existing and newly discovered contaminants are required, especially those that are cheap, simple and rapid, so that testing may be more frequent within the food supply chain. This book examines the formation of toxic compounds during the processing of food and strategies to mitigate their creation. Modification of process conditions can reduce the health risks posed by these compounds to consumers. This new volume will update knowledge on current methods for mitigation of these

Acrylic Polymers in Healthcare

Acrylic Polymers in Healthcare
  • Author : Boreddy Reddy
  • Publisher : BoD – Books on Demand
  • Release : 02 November 2017
GET THIS BOOKAcrylic Polymers in Healthcare

This book on Acrylic Polymers for Healthcare presents eight chapters organised into three parts by providing new ideas in design, synthesis and a detailed study of new acrylate materials in healthcare applications. Part I represents Chapters 1, 2, 3 and 4 focussing on toning up of technologies for making dental dentures with better properties. Part II comprises Chapters 5 and 6 dealing with synthetic polymer-based nanoparticles as intelligent drug delivery systems and bismuth nanoparticles for improved green light emission. Part III represents Chapters 7 and 8 describing the

Process-Induced Food Toxicants

Process-Induced Food Toxicants
  • Author : Richard H. Stadler,David R. Lineback
  • Publisher : John Wiley & Sons
  • Release : 09 December 2008
GET THIS BOOKProcess-Induced Food Toxicants

Process-Induced Food Toxicants combines the analytical, health, and risk management issues relating to all of the currently known processing-induced toxins that may be present in common foods. It considers the different processing methods used in the manufacture of foods, including thermal treatment, drying, fermentation, preservation, fat processing, and high hydrostatic pressure processing, and the potential contaminants for each method. The book discusses the analysis, formation, mitigation, health risks, and risk management of each hazardous compound. Also discussed are new technologies

A Caribbean Perspective on Acrylamide - The Food Toxin

A Caribbean Perspective on Acrylamide - The Food Toxin
  • Author : Grace-Anne E. Bent
  • Publisher : LAP Lambert Academic Publishing
  • Release : 25 June 2015
GET THIS BOOKA Caribbean Perspective on Acrylamide - The Food Toxin

Acrylamide, a known neurotoxin and potential human carcinogen is formed during cooking at temperatures above 100 oC (212 oF). It is a by-product of the Maillard reaction, the non-enzymatic browning reaction which is responsible for carmelization and aromas from food. Acrylamide is found in high levels in carbohydrate-rich foods. When ingested, acrylamide may be converted to glycidamide by enzyme-catalyzed reactions. Glycidamide has been found to be much more reactive than acrylamide and has the potential to mutate DNA. Research is being conducted