Acrylamide in Food, Second Edition, is now fully updated with six new chapters that incorporate the current literature on acrylamide, from analysis to formation mechanisms, from levels in foods to reduction strategies and even new regulations 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, 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 and part four discusses methods of analysis. Edited by a team of international experts in the field, this book continues to be the only quality reference on the occurrence of acrylamide in food. Evaluating the factors affecting the formation of acrylamide in different heat-treated foods and the possibilities of reducing acrylamide formation accordingly will guide researchers working in this direction, especially in the food industry. 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 Explores acrylamide in the food chain in the context of harm, such as acrylamide and cancer, neuropathology of acrylamide, maternal acrylamide INDICE: 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
- ISBN: 978-0-323-99119-3
- Editorial: Academic Press
- Encuadernacion: Rústica
- Páginas: 560
- Fecha Publicación: 01/08/2023
- Nº Volúmenes: 1
- Idioma: Inglés