Chemistry and Safety of Acrylamide in Food by Mendel FriedmanChemistry and Safety of Acrylamide in Food by Mendel Friedman

Chemistry and Safety of Acrylamide in Food

EditorMendel Friedman, Don Mottram

Paperback | August 11, 2011

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Interest in the chemistry, biochemistry, and safety of acrylamide is running high. These proceedings contain presentations by experts from eight countries on the chemistry, analysis, metabolism, pharmacology, and toxicology of the compound.
Title:Chemistry and Safety of Acrylamide in FoodFormat:PaperbackDimensions:478 pages, 9.76 × 6.5 × 0.01 inPublished:August 11, 2011Publisher:Springer USLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1441936726

ISBN - 13:9781441936721

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Table of Contents

Preface.- Acrylamide In Food: The Discovery And Its Implication.- Acrylamide Neurotoxicity: Neurological, Morphological And Molecular Endpoints In Animal Models.- The Role Of Epidemiology In Understanding The Relationship Between Dietary Acryamide And Cancer Risk In Humans.- Mechanisms Of Acrylamide Induced Rodent Carcinogenesis.- Exposure To Acrylamide.- Acrylamide And Glycidamide: Approach Towards Risk Assessment Based On Biomarker Guided Dosimetry Of Genotoxic/Mutagenic Effects In Human Blood.- Pilot Study Of The Impact Of Potato Chips Consumption On Biomarkers Of Acrylamide Exposure.- LC/MS/MS Method For The Analysis Of Acrylamide And Glycidamide Hemoglobin Adducts.- Comparison Of Acrylamide Metabolism In Humans And Rodents.- Kinetic And Mechanistic Data For A Human Physiologically Based Pharmacokinetic (PBPK) Model For Acrylamide.- In Vitro Studies Of The Influence Of Certain Enzymes On The Detoxification Of Acrylamide And Glycidamide In Blood.- Biological Effects Of Maillard Products That May Affect Acrylamide Safety Food.- Acrylamide: Formation In Different Foods And Potential Strategies For Reduction.- Mechanisms Of Acrylamide Formation: Maillard-Induced Transformations Of Asparagine.- Mechanistic Pathways Of Formation Of Acrylamide From Different Amino Acids.- New Aspects On The Formation And Analysis Of Acrylamide.- Formation Of Acrylamide From Lipids.- Kinetic Models As A Route To Control Acrylamide Formation In Food.- The Effect Of Cooking On Acrylamide And Its Precursors In Potato, Wheat, And Rye.- Determination Of Acrylamide In Various Food Matrices Using A Single Extract; Evaluation Of LC And GC Mass Spectrometric Method.- Some Analytical Factors Affecting Measured Levels Of Acrylamide In Food Products.- Analysis Of Acrylamide In Food.- On Line Monitoring Of Acrylamide Formation.- Factors That Influence The Acrylamide Content Of Heated Foods.- Model Systems For Evaluating Factors Affecting Acrylamide Formation In Deep Fried Foods.- Controlling Acrylamide In French Fry And Potato Chip Models And A Mathematical Model Of Acrylamide Formation.- Quality Related Minimization Of Acrylamide Formation:An Integrated Approach.- Genetic, Physiological, And Environmental Factors Affecting Acrylamide Concentration In Fried Potato Products.- Acrylamide Reduction In Processed Foods.- Chemical Intervention Stategies For Substantial Suppression Of Acrylamide Formation In Fried Potato Products.- Acrylamide In Japanese Processed Foods And Factors Affecting Acrylamid Level In Potato Chips And Tea.- The Formation Of Acrylamide In UK Cereal Products.- Factors Influencing Acrylamide Formation In Gingerbread.- Effects Of Consumer Food Preparation On Acrylamide Formation.

Editorial Reviews

From the reviews:"Exposure of humans to acrylamide cannot only come from external sources . but also from the diet. This new aspect initiates researchers to develop a better understanding of its formation . . a Symposium . took place in Anaheim, California on March 29-31, 2004. . The Proceedings of this symposium have been published in the Series 'Advances in Experimental Medicine and Biology' . . this volume is recommended to all researchers and professionals in the field of food science. They must have it . ." (Advances in Food Sciences, Vol. 28 (1), 2006)