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.1. Introduction: potential safety risks associated with thermal processing of foods - p. xix 2. Chapter 1 Acrylamide formation mechanisms - p. 1 3. Chapter 2 Challenges in estimating dietary acrylamide intake - p. 19 4. Chapter 3 Trends of changes in the content of acrylamide in food in Europe, 2002–2019 - p. 39 5. Chapter 4 Acrylamide intake, its effects on tissues and cancer - p. 65 6. Chapter 5 Maternal acrylamide and effects on offspring - p. 95 7. Chapter 6 Metabolism of acrylamide in humans and biomarkers of exposure to acrylamide - p. 111 8. Chapter 7 Acrylamide in bakery products - p. 133 9. Chapter 8 Acrylamide in fried potato products - p. 161 10. Chapter 9 Acrylamide in coffee and coffee substitutes - p. 185 11. Chapter 10 Acrylamide in soybean products, roasted nuts, and dried fruits - p. 201 12. Chapter 11 Acrylamide in tea products - p. 223 13. Chapter 12 Acrylamide in table olives - p. 237 14. Chapter 13 Acrylamide in battered products - p. 263 15. Chapter 14 Acrylamide in surface and drinking water - p. 285 16. Chapter 15 Role of hydroxymethylfurfural on acrylamide formation during thermal processing of foods - p. 309 17. Chapter 16 Multiresponse kinetic modeling of acrylamide formation in foods - p. 331 18. Chapter 17 Reactions of acrylamide during digestions of thermally processed foods - p. 351 19. Chapter 18 Use of nucleophilic compounds, and their combination, for acrylamide removal - p. 371 20. Chapter 19 Lipid oxidation promotes acrylamide formation in lipid-rich systems - p. 385 21. Chapter 20 Relationship between antioxidants and acrylamide formation - p. 403 22. Chapter 21 Interaction between bioactive carbonyl compounds and asparagine and impact on acrylamide - p. 433 23. Chapter 22 Effect of inorganic salts on acrylamide formation in cereal matrices - p. 457 24. Chapter 23 Impact of l-asparaginase on acrylamide content in fried potato and bakery products - p. 473 25. Chapter 24 Alternative technologies for the mitigation of acrylamide in processed foods - p. 493 26. Chapter 25 Color image analysis for detection of acrylamide - p. 515 27. Chapter 26 Acrylamide analysis in foods using gas chromatography-mass spectrometry with different sample preparation strategies - p. 529 28. Chapter 27 Liquid chromatographic tandem mass spectrometry to determine acrylamide in foods - p. 547 29. Chapter 28 Quantitation of acrylamide in foods by high-resolution mass spectrometry - p. 565 30. Chapter 29 Detection of acrylamide by biosensors - p. 581 31. Index - p. 591
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.1. Introduction: potential safety risks associated with thermal processing of foods - p. xix 2. Chapter 1 Acrylamide formation mechanisms - p. 1 3. Chapter 2 Challenges in estimating dietary acrylamide intake - p. 19 4. Chapter 3 Trends of changes in the content of acrylamide in food in Europe, 2002–2019 - p. 39 5. Chapter 4 Acrylamide intake, its effects on tissues and cancer - p. 65 6. Chapter 5 Maternal acrylamide and effects on offspring - p. 95 7. Chapter 6 Metabolism of acrylamide in humans and biomarkers of exposure to acrylamide - p. 111 8. Chapter 7 Acrylamide in bakery products - p. 133 9. Chapter 8 Acrylamide in fried potato products - p. 161 10. Chapter 9 Acrylamide in coffee and coffee substitutes - p. 185 11. Chapter 10 Acrylamide in soybean products, roasted nuts, and dried fruits - p. 201 12. Chapter 11 Acrylamide in tea products - p. 223 13. Chapter 12 Acrylamide in table olives - p. 237 14. Chapter 13 Acrylamide in battered products - p. 263 15. Chapter 14 Acrylamide in surface and drinking water - p. 285 16. Chapter 15 Role of hydroxymethylfurfural on acrylamide formation during thermal processing of foods - p. 309 17. Chapter 16 Multiresponse kinetic modeling of acrylamide formation in foods - p. 331 18. Chapter 17 Reactions of acrylamide during digestions of thermally processed foods - p. 351 19. Chapter 18 Use of nucleophilic compounds, and their combination, for acrylamide removal - p. 371 20. Chapter 19 Lipid oxidation promotes acrylamide formation in lipid-rich systems - p. 385 21. Chapter 20 Relationship between antioxidants and acrylamide formation - p. 403 22. Chapter 21 Interaction between bioactive carbonyl compounds and asparagine and impact on acrylamide - p. 433 23. Chapter 22 Effect of inorganic salts on acrylamide formation in cereal matrices - p. 457 24. Chapter 23 Impact of l-asparaginase on acrylamide content in fried potato and bakery products - p. 473 25. Chapter 24 Alternative technologies for the mitigation of acrylamide in processed foods - p. 493 26. Chapter 25 Color image analysis for detection of acrylamide - p. 515 27. Chapter 26 Acrylamide analysis in foods using gas chromatography-mass spectrometry with different sample preparation strategies - p. 529 28. Chapter 27 Liquid chromatographic tandem mass spectrometry to determine acrylamide in foods - p. 547 29. Chapter 28 Quantitation of acrylamide in foods by high-resolution mass spectrometry - p. 565 30. Chapter 29 Detection of acrylamide by biosensors - p. 581 31. Index - p. 591
