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
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