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.- Thoroughly updated revision, providing detailed information on acrylamide formation in various foods- Includes updated content on new regulation regarding the presence of acrylamide in processed foods- Includes interaction of acrylamide with other compounds and its fate during digestion- Explores acrylamide in the food chain in the context of harm, such as acrylamide and cancer, neuropathology of acrylamide, and maternal acrylamide
Table of Contents
Introduction: Potential Safety Risks Associated with Thermal Processing of Foods1. Acrylamide Formation Mechanisms2. Challenges in Estimating Dietary Acrylamide Intake3. Trends in Food AcrylamideSection A. Acrylamide, The Food Chain in the Context of Harm4. Acrylamide Intake, Its Effects on Tissues and Cancer5. Maternal Acrylamide and Effects on Offspring6. Metabolism of Acrylamide in Humans and Biomarkers of Exposure to Acrylamide Section B. Acrylamide in Foods7. Mitigation Measures and Benchmark Levels for Acrylamide in Foods8. Acrylamide in Bakery Products9. Acrylamide in Fried Potato Products10. Acrylamide in Coffee and Coffee Substitutes11. Acrylamide in Soybean Products, Roasted Nuts and Seeds, and Dried Fruits12. Acrylamide in Tea Products, Prof. Fang Chen, College of Food Science and Nutritional Engineering13. Acrylamide in Table Olives14. Acrylamide in Battered Products15. Acrylamide in Surface and Drinking WaterSection C. Interactions and Reductions16. Role of Hydroxymethylfurfural on Acrylamide Formation during Thermal Processing of Foods17. Multiresponse Kinetic Modelling of Acrylamide Formation in Foods18. Reactions of Acrylamide during Digestions of Thermally Processed Foods19. Use of Nucleophilic Compounds, and Their Combination, for Acrylamide20. Lipid Oxidation Promotes Acrylamide Formation in Fat-Rich Systems.21. Relationship between Antioxidants and Acrylamide Formation22. Interaction between Bioactive Carbonyl Compounds and Asparagine and Impact on Acrylamide23. Effect of Inorganic Salts on Acrylamide Formation in Cereal Matrices24. Inhibition of Acrylamide Formation by Vanadium Salt in French Fries and Potato Chips25. Impact of L-Asparaginase on Acrylamide Content in Fried Potato and Bakery Products26. Alternative Technologies for the Mitigation of Acrylamide in Processed FoodsSection D. Methods of Analysis27. Colour Image Analysis for Detection of Acrylamide28. Rapid Spectroscopic Methods for Quantitation of Acrylamide in Foods29. Analysis of Acrylamide in Foods with Special Emphasis on Sample Preparation and Gas Chromatography–Mass Spectrometry Detection30. Liquid Chromatographic Tandem Mass Spectrometry to Determine Acrylamide in Foods31. Quantitation of Acrylamide in Foods by High-Resolution Mass Spectrometry32. Detection of Acrylamide by Biosensors
