Ebook: Acrylamide in food: analysis, content and potential health effects

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 s.;Front Cover; Acrylamide in Food; Copyright; CONTENTS; LIST OF CONTRIBUTORS; PREFACE; INTRODUCTION: POTENTIAL SAFETY RISKS ASSOCIATED WITH THERMAL PROCESSING OF FOODS; RISKS ASSOCIATED WITH THERMAL PROCESSING; CHEMISTRY OF THE MAILLARD REACTION; ACRYLAMIDE IN HEATED FOODS; CONCERNS OVER THERMAL PROCESSING OF FOODS; REFERENCES; Chapter 1 -- Acrylamide Formation Mechanisms; INTRODUCTION; MAJOR PATHWAYS OF ACRYLAMIDE FORMATION; MINOR PATHWAYS AND NON-MAILLARD ROUTES TO ACRYLAMIDE; FACTORS IMPACTING THE FORMATION OF ACRYLAMIDE IN FOOD; MITIGATION, THE FOODDRINKEUROPE "ACRYLAMIDE TOOLBOX"; KEY FACTS.