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 science.

As the World Health Organization has declared that acrylamide represents a potential health risk, there has been, in recent years, an increase in material on the formation and presence of acrylamide in different foods. This book compiles and synthesizes that information in a single source, thus enabling those in one discipline to become familiar with the concepts and applications in other disciplines of food science.

Key Features

• Provides latest information on acrylamide in various foods (bakery products, fried potato products, coffee, battered products, water, table olives, etc.)

• Explores acrylamide in the food chain in the context of harm, such as acrylamide and cancer, neuropathology of acrylamide, maternal acrylamide and effects on offspring and its toxic effects in tissues

• Touches on a variety of subjects, including acrylamide, high heated foods, dietary acrylamide, acrylamide formation, N-acetyl-S-(2-carbamoylethyl)-cysteine (AAMA), acrylamide removal, L-asparaginase, and acrylamide determination

• Presents recent analytical methodologies for acrylamide determination, including liquid chromatographic tandem mass spectrometry and gas chromatography-mass spectrometry

Acrylamide in Food: Analysis, Content & Potential Health Effects

Acrylamide Formation Mechanism

Challenges in Estimating Dietary Acrylamide Intake

Secular Trends in Food Acrylamide

Acrylamide, the Food Chain in the Context of Harm

Acrylamide Intake, its Effects on Tissues and Cancer

Maternal Acrylamide and Effects on Offspring

Metabolism of Acrylamide in Humans and Biomarkers of the Exposure to Acrylamide

Acrylamide in Foods

Acrylamide in Bakery Products

Acrylamide in Fried Potato Products

Acrylamide in Coffee And Coffee Substitutes

Acrylamide in Soybean Products, Roasted Nuts and Dried Fruits

Acrylamide in Tea Products

Acrylamide in Table Olives

Acrylamide in Battered Products

Acrylamide in Surface and Drinking Water

Interactions and Reductions

Use of Nucleophilic Compounds, and their Combination, for Acrylamide Removal

Lipid Oxidation Promotes Acrylamide Formation in Fat-Rich Systems

Relationship Between Antioxidants and Acrylamide Formation

Interaction Between Bioactive Carbonyl Compounds and Asparagine and Impact on Acrylamide

Effect of Inorganic Salts on Acrylamide Formation in Cereal Matrices

Inhibition of Acrylamide Formation by Vanadium Salt in French Fries and Potato Chips

Impact of L-Asparaginase on Acrylamide Content in Fried Potato and Bakery Products

Alternative Technologies for the Mitigation of Acrylamide in Processed Foods

Analysis of Acrylamide in Foods with Special Emphasis on Sample Preparation and Gas Chromatography-Mass Spectrometry Detection

Methods of Analysis

Liquid Chromatographic Tandem Mass Spectrometry to Determine Acrylamide in Foods

Quantitation of Acrylamide in Foods by High-Resolution Mass Spectrometry

Detection of Acrylamide by Biosensors