Acrylamide in Food

Acrylamide in Food : Analysis, Content and Potential Health Effects

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Description

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 tissuesTouches 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 determinationPresents recent analytical methodologies for acrylamide determination, including liquid chromatographic tandem mass spectrometry and gas chromatography-mass spectrometry
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Product details

  • Electronic book text | 532 pages
  • 191 x 235mm
  • Academic Press Inc
  • Oxford, United Kingdom
  • English
  • 0128028750
  • 9780128028759

Table of contents

1. Acrylamide formation mechanism

2. Challenges in estimating dietary acrylamide intake

3. Secular trends in food acrylamide

Acrylamide, The Food Chain in the Context of Harm

4. Acrylamide Intake, Its Effects on tissues and Cancer

5. Maternal acrylamide and effects on offspring

6. Metabolism of acrylamide in humans and biomarkers of the exposure to acrylamide

Acrylamide in Foods

7. Acrylamide in bakery products

8. Acrylamide in fried potato products

9. Acrylamide in coffee and coffee substitutes

10. Acrylamide in soybean products, roasted nuts and dried fruits

11. Acrylamide in tea products

12. Acrylamide in table olives

13. Acrylamide in battered products

14. Acrylamide in surface and drinking water

Interactions and Reductions

15. Use of nucleophilic compounds, and their combination, for acrylamide removal

16. Lipid oxidation promotes acrylamide formation in fat-rich systems

17. Relationship between antioxidants and acrylamide formation

18. Interaction between bioactive carbonyl compounds and asparagine and impact on acrylamide

19. Effect of inorganic salts on acrylamide formation in cereal matrices

20. Inhibition of acrylamide formation by vanadium salt in French fries and potato chips

21. Impact of L-asparaginase on acrylamide content in fried potato and bakery products

22. Alternative technologies for the mitigation of acrylamide in processed foods

23. Analysis of acrylamide in foods with special emphasis on sample preparation and gas chromatography-mass spectrometry detection

Methods of Analysis

24. Liquid chromatographic tandem mass spectrometry to determine acrylamide in foods

25. Quantitation of acrylamide in foods by high-resolution mass spectrometry

26. Detection of acrylamide by biosensors
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