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Title Chemistry and safety of acrylamide in food / edited by Mendel Friedman and Don Mottram
Published New York : Springer, [2005]
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Description 1 online resource (xi, 476 pages) : illustrations
Series Advances in experimental medicine and biology ; . v. 561
Advances in experimental medicine and biology . v. 561
Contents Cover -- CONTENTS -- Acrylamide in Food: The Discovery and its Implications -- Acrylamide Neurotoxicity: Neurological, Morphological and Molecular Endpoints in Animal Models -- The Role of Epidemiology in Understanding the Relationship Between Dietary Acrylamide 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 Browning Products that May Affect Acrylamide Safety in 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 Strategies for Substantial Suppression of Acrylamide Formation in Fried Potato Products -- Acrylamide in Japanese Processed Foods and Factors Affecting Acrylamide 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 -- Index -- AUTHOR INDEX -- SUBJECT INDEX -- Last Page
Summary Reports that heat processing of foods induces the formation of acrylamide heightened interest in the chemistry, biochemistry, and safety of this compound. This work presents data on the chemistry, analysis, metabolism, pharmacology, and toxicology of acrylamide
Bibliography Includes bibliographical references and index
Subject Acrylamide -- Toxicology.
Food -- Toxicology.
Acrylamide -- chemistry.
Food Contamination.
Food Analysis.
Risk Assessment.
Form Electronic book
Author Friedman, Mendel.
Mottram, D. S. (Donald S.)
LC no. 2005040255
ISBN 0387239200
038724980X (electronic bk.)
9780387249803 (electronic bk.)