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Full Description
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.
Contents
Introduction: Potential Safety Risks Associated with Thermal Processing of Foods
1. Acrylamide Formation Mechanisms
2. Challenges in Estimating Dietary Acrylamide Intake
3. Trends in Food Acrylamide
Section A. 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 Exposure to Acrylamide
Section B. Acrylamide in Foods
7. Mitigation Measures and Benchmark Levels for Acrylamide in Foods
8. Acrylamide in Bakery Products
9. Acrylamide in Fried Potato Products
10. Acrylamide in Coffee and Coffee Substitutes
11. Acrylamide in Soybean Products, Roasted Nuts and Seeds, and Dried Fruits
12. Acrylamide in Tea Products, Prof. Fang Chen, College of Food Science and Nutritional Engineering
13. Acrylamide in Table Olives
14. Acrylamide in Battered Products
15. Acrylamide in Surface and Drinking Water
Section C. Interactions and Reductions
16. Role of Hydroxymethylfurfural on Acrylamide Formation during Thermal Processing of Foods
17. Multiresponse Kinetic Modelling of Acrylamide Formation in Foods
18. Reactions of Acrylamide during Digestions of Thermally Processed Foods
19. Use of Nucleophilic Compounds, and Their Combination, for Acrylamide
20. Lipid Oxidation Promotes Acrylamide Formation in Fat-Rich Systems.
21. Relationship between Antioxidants and Acrylamide Formation
22. Interaction between Bioactive Carbonyl Compounds and Asparagine and Impact on Acrylamide
23. Effect of Inorganic Salts on Acrylamide Formation in Cereal Matrices
24. Inhibition of Acrylamide Formation by Vanadium Salt in French Fries and Potato Chips
25. Impact of L-Asparaginase on Acrylamide Content in Fried Potato and Bakery Products
26. Alternative Technologies for the Mitigation of Acrylamide in Processed Foods
Section D. Methods of Analysis
27. Colour Image Analysis for Detection of Acrylamide
28. Rapid Spectroscopic Methods for Quantitation of Acrylamide in Foods
29. Analysis of Acrylamide in Foods with Special Emphasis on Sample Preparation and Gas Chromatography-Mass Spectrometry Detection
30. Liquid Chromatographic Tandem Mass Spectrometry to Determine Acrylamide in Foods
31. Quantitation of Acrylamide in Foods by High-Resolution Mass Spectrometry
32. Detection of Acrylamide by Biosensors
