Acrylamide in Food

Acrylamide in Food
Author: Vural Gökmen
Publsiher: Academic Press
Total Pages: 532
Release: 2015-07-31
ISBN 10: 0128028750
ISBN 13: 9780128028759
Language: EN, FR, DE, ES & NL

Acrylamide in Food Book Review:

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. 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

Acrylamide In Food
Author: Nigel G Halford,Tanya Curtis
Publsiher: World Scientific
Total Pages: 172
Release: 2019-02-20
ISBN 10: 1786346605
ISBN 13: 9781786346605
Language: EN, FR, DE, ES & NL

Acrylamide In Food Book Review:

Acrylamide, a chemical described as 'extremely hazardous' and 'probably carcinogenic to humans', was discovered in food in 2002. Its presence in a range of popular foods has become one of the most difficult issues facing not only the food industry but all stakeholders in the food supply chain and its oversight. Acrylamide is not present in raw food but forms from natural precursors during high-temperature (> 120°C) cooking and food processing. Fried, baked, roasted and toasted potato and cereal products, as well as coffee, are the major contributors to dietary exposure.This book comprehensively describes what is known about the toxicology of acrylamide, how it forms in food, the positions taken by food safety authorities and concurrent regulatory issues. It also covers the food industry's response, the mitigation measures adopted and how successful these have been in reducing our exposure to acrylamide. It then describes the genetic and agronomic approaches that have been taken to reduce the acrylamide-forming potential of major crops.Written by internationally-renowned experts in the field, Acrylamide in Food is detailed and informative, while being accessible to specialists and a general readership.Related Link(s)

Chemistry and Safety of Acrylamide in Food

Chemistry and Safety of Acrylamide in Food
Author: Mendel Friedman,Don Mottram
Publsiher: Springer Science & Business Media
Total Pages: 466
Release: 2006-07-18
ISBN 10: 038724980X
ISBN 13: 9780387249803
Language: EN, FR, DE, ES & NL

Chemistry and Safety of Acrylamide in Food Book Review:

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.

Acrylic Polymers in Healthcare

Acrylic Polymers in Healthcare
Author: Boreddy Reddy
Publsiher: BoD – Books on Demand
Total Pages: 208
Release: 2017-11-02
ISBN 10: 9535135937
ISBN 13: 9789535135937
Language: EN, FR, DE, ES & NL

Acrylic Polymers in Healthcare Book Review:

This book on Acrylic Polymers for Healthcare presents eight chapters organised into three parts by providing new ideas in design, synthesis and a detailed study of new acrylate materials in healthcare applications. Part I represents Chapters 1, 2, 3 and 4 focussing on toning up of technologies for making dental dentures with better properties. Part II comprises Chapters 5 and 6 dealing with synthetic polymer-based nanoparticles as intelligent drug delivery systems and bismuth nanoparticles for improved green light emission. Part III represents Chapters 7 and 8 describing the aspects of mitigation of acrylamide in foods in the context of an African perspective and the importance of acrylic-based polymeric adsorbents so that the reader can get an idea about the various types and forms of polymeric materials used for the removal of heavy metals from water.

Acrylamide and Other Hazardous Compounds in Heat Treated Foods

Acrylamide and Other Hazardous Compounds in Heat Treated Foods
Author: K Skog,J Alexander
Publsiher: Woodhead Publishing
Total Pages: 536
Release: 2006-10-30
ISBN 10: 1845692012
ISBN 13: 9781845692018
Language: EN, FR, DE, ES & NL

Acrylamide and Other Hazardous Compounds in Heat Treated Foods Book Review:

Although the aim of cooking foods is to make them more appetizing and microbiologically safe, it is now known that cooking and food processing at high temperatures generate various kinds of toxic substances, such as heterocyclic amines and acrylamide, via the Maillard reaction. Summarising the latest research in this field, this important collection discusses both the formation of health-hazardous compounds during heat treatment of foods and practical methods to minimise their formation. Part one analyses the formation of hazardous compounds in heat-treated foods such as meat, potatoes, cereal and coffee. Part two discusses the health risks posed by heat-induced toxicants. It includes chapters on bio-monitoring, exposure assessment and risk assessment, as well as chapters on the risks of specific compounds. The final part of the book is concerned with the key area of minimising the formation of harmful compounds in food products. This can be achieved by controlling processing conditions and modifying ingredients, among other methods. With its distinguished editors and international team of contributors with unrivalled academic and industry experience, Acrylamide and other hazardous compounds in heat-treated foods, is invaluable for all those concerned with this crucial safety issue throughout the food industry. Analyses the formation of health hazardous compounds during heat treatment of foods Discusses practical methods to minimise formation Distinguished editors and international team of contributors

Health Implications of Acrylamide in Food

Health Implications of Acrylamide in Food
Author: FAO.,FAO/WHO Consultation on Health Implications of Acrylamide in Food,World Health Organisation Staff,World Health Organization,WHO,WHO CONSULTATION ON HEALTH IMP,Food and Agriculture Organization of the United Nations
Publsiher: World Health Organization
Total Pages: 35
Release: 2002-12-28
ISBN 10: 9241562188
ISBN 13: 9789241562188
Language: EN, FR, DE, ES & NL

Health Implications of Acrylamide in Food Book Review:

The FAO/WHO Consultation on Health Implications of Acrylamide in Food has undertaken a preliminary evaluation of new and existing data and research on acrylamide. The Consultation provided a range of recommendations for further information and new studies to better understand the risk to human health posed by acrylamide in food. The Consultation also provided some advice to minimize whatever risk exists including avoiding excessive cooking of food choosing healthy eating investigating possibilities for reducing levels of acrylamide in food and establishing an international network on acrylamide in food. The Consultation reviewed the methods of analysis available to test for acrylamide in foodstuffs and food ingredients and for acrylamide and its metabolites as haemoglobin adducts in blood. Of the limited range and number of foods analysed to date acrylamide levels are highest in potato and cereal-based products subjected to heat processing such as frying grilling or baking. However only a limited range of food types have been tested to date and these belong to the Western diet. The range of foods investigated needs to be extended to include staple foods from different regions and diets. Considered collectively data on the absorption metabolism distribution and excretion of acrylamide suggest that toxicological findings in animals should be assumed to be relevant for extrapolation to humans. The Consultation would encourage transparent and open risk assessment and risk management processes and recognises the importance of involving interested parties (consumer industry retail etc.) in this process.

New Frontiers in Acrylamide Study in Foods

New Frontiers in Acrylamide Study in Foods
Author: Marta Mesías,Cristina Delgado-Andrade,Francisco J. Morales
Publsiher: MDPI
Total Pages: 156
Release: 2021-01-19
ISBN 10: 3036500308
ISBN 13: 9783036500300
Language: EN, FR, DE, ES & NL

New Frontiers in Acrylamide Study in Foods Book Review:

The European Food Safety Agency (EFSA) has identified acrylamide as a public health concern due to its relation with the appearance of different types of cancer, and continued efforts are required to reduce exposure to acrylamide (EFSA, 2015). During the last few years, EFSA has maintained a high level of supervision to monitor the acrylamide levels in processed products, urging companies to implement effective mitigation strategies for reducing formation of this contaminant. Recently, the European Commission has published a regulation that sets mitigation measures for the reduction of this compound in foods, identifying new benchmark levels for a number of food categories (European Commission, 2017). The Regulation 2158/2017 compels food processors and food business operators in Europe to reduce the presence of acrylamide in their products, applying measures proportionate to the size and nature of the establishments. With the goal of providing information that contributes to our understanding for this process contaminant and exposure through dietary routes, this Special Issue explores the recent advances on the study of acrylamide in foods, including novel insights into the chemistry of its formation and elimination, effective mitigation strategies, conventional and innovative monitoring techniques, risk/benefit approaches, and exposure assessment.

Acrylamide in Food

Acrylamide in Food
Author: Nigel G. Halford,Tanya Curtis
Publsiher: Unknown
Total Pages: 329
Release: 2019
ISBN 10: 9781786346599
ISBN 13: 1786346591
Language: EN, FR, DE, ES & NL

Acrylamide in Food Book Review:

Acrylamide in Food Is it A Real Threat to Public Health

Acrylamide in Food  Is it A Real Threat to Public Health
Author: Anonim
Publsiher: Am Cncl on Science, Health
Total Pages: 329
Release: 2021
ISBN 10:
ISBN 13:
Language: EN, FR, DE, ES & NL

Acrylamide in Food Is it A Real Threat to Public Health Book Review:

Chemistry and Safety of Acrylamide in Food

Chemistry and Safety of Acrylamide in Food
Author: Mendel Friedman,Don Mottram
Publsiher: Springer Science & Business Media
Total Pages: 466
Release: 2005-04-22
ISBN 10: 9780387239200
ISBN 13: 0387239200
Language: EN, FR, DE, ES & NL

Chemistry and Safety of Acrylamide in Food Book Review:

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.

Acrylamide in Food and Cancer Risk

Acrylamide in Food and Cancer Risk
Author: Anonim
Publsiher: Unknown
Total Pages: 329
Release: 2008
ISBN 10:
ISBN 13: OCLC:1098826448
Language: EN, FR, DE, ES & NL

Acrylamide in Food and Cancer Risk Book Review:

Process Induced Food Toxicants

Process Induced Food Toxicants
Author: Richard H. Stadler,David R. Lineback
Publsiher: John Wiley & Sons
Total Pages: 744
Release: 2008-12-09
ISBN 10: 0470430095
ISBN 13: 9780470430095
Language: EN, FR, DE, ES & NL

Process Induced Food Toxicants Book Review:

Process-Induced Food Toxicants combines the analytical, health, and risk management issues relating to all of the currently known processing-induced toxins that may be present in common foods. It considers the different processing methods used in the manufacture of foods, including thermal treatment, drying, fermentation, preservation, fat processing, and high hydrostatic pressure processing, and the potential contaminants for each method. The book discusses the analysis, formation, mitigation, health risks, and risk management of each hazardous compound. Also discussed are new technologies and the impact of processing on nutrients and allergens.

Chemistry and Safety of Acrylamide in Food

Chemistry and Safety of Acrylamide in Food
Author: Anonim
Publsiher: Unknown
Total Pages: 329
Release: 2005
ISBN 10:
ISBN 13: OCLC:605133224
Language: EN, FR, DE, ES & NL

Chemistry and Safety of Acrylamide in Food Book Review:

Intelligent Medicine

Intelligent Medicine
Author: Ronald L. Hoffman
Publsiher: Simon and Schuster
Total Pages: 513
Release: 1997-08-29
ISBN 10: 0684810824
ISBN 13: 9780684810829
Language: EN, FR, DE, ES & NL

Intelligent Medicine Book Review:

A complete health manual that examines each system of the aging baby-boomer's body, discussing how to prevent problems, ways to avert them, and what to do if they are already full blown

Analytical Methods for the Assessment of Maillard Reactions in Foods

Analytical Methods for the Assessment of Maillard Reactions in Foods
Author: Rajeev K. Singla,Ashok K. Dubey,Sara M. Ameen,Shana Montalto,Salvatore Parisi
Publsiher: Springer
Total Pages: 54
Release: 2018-03-08
ISBN 10: 3319769235
ISBN 13: 9783319769233
Language: EN, FR, DE, ES & NL

Analytical Methods for the Assessment of Maillard Reactions in Foods Book Review:

This Brief provides an overview of different analytical methods and techniques for the qualitative and quantitative evaluation of Maillard Reactions and their reaction products in foods during processing and storage. Reliable methodology for the investigation of Maillard Reactions and their products are of utmost importance in food analysis: since Maillard Reactions can on the one hand be desirable and advantageous, influencing the colors, flavors and odors of food products, they can on the other hand also produce detrimental compounds afflicting the consumers’ health (e.g. furfurals, furosine, or acrylamide). This Brief introduces different analytical methods, which can be used to investigate and characterize Maillard Reactions and their products in foods, including for example capillary electrophoresis, high performance liquid chromatography, gas chromatography with mass spectrometric detection, UV-VIS spectrophotometry, fluorescence, electronic nose, gravimetric systems, and many more. The chapters exemplify how the analytical techniques can be applied for assessing and evaluating different Maillard Reaction products in foods. Readers will find basic information, as well as practical hints and guidelines for application in their own laboratory.

A Caribbean Perspective on Acrylamide The Food Toxin

A Caribbean Perspective on Acrylamide   The Food Toxin
Author: Grace-Anne E. Bent
Publsiher: LAP Lambert Academic Publishing
Total Pages: 228
Release: 2015-06-25
ISBN 10: 9783659665615
ISBN 13: 3659665614
Language: EN, FR, DE, ES & NL

A Caribbean Perspective on Acrylamide The Food Toxin Book Review:

Acrylamide, a known neurotoxin and potential human carcinogen is formed during cooking at temperatures above 100 oC (212 oF). It is a by-product of the Maillard reaction, the non-enzymatic browning reaction which is responsible for carmelization and aromas from food. Acrylamide is found in high levels in carbohydrate-rich foods. When ingested, acrylamide may be converted to glycidamide by enzyme-catalyzed reactions. Glycidamide has been found to be much more reactive than acrylamide and has the potential to mutate DNA. Research is being conducted in Europe, the U.S.A, and the U.K. to quantify the levels of acrylamide in foods and also to investigate its chemistry and biochemistry. So far only limited work has been reported on foods from the Caribbean. The Caribbean diet comprises of large amounts of starchy food, many of which are indigenous to the region. This publication seeks to shed some light on the acrylamide debate, but, from a Caribbean perspective. It seeks to assess the levels of acrylamide in a variety of Caribbean foods and to study its mechanisms of interaction with some biological components found within the body, namely thiols and Copper (II).

Emerging and Traditional Technologies for Safe Healthy and Quality Food

Emerging and Traditional Technologies for Safe  Healthy and Quality Food
Author: Viktor Nedović,Peter Raspor,Jovanka Lević,Vesna Tumbas Šaponjac,Gustavo V. Barbosa-Cánovas
Publsiher: Springer
Total Pages: 478
Release: 2015-12-16
ISBN 10: 3319240404
ISBN 13: 9783319240404
Language: EN, FR, DE, ES & NL

Emerging and Traditional Technologies for Safe Healthy and Quality Food Book Review:

Since its inception in 2002, the Central European Food Congress (CEFood) has been a biannual meeting intended for food producers and distributors as well as researchers and educators to promote research, development, innovation and education within food science and technology in the Middle European region with a tight connection to global trends. The 6th CEFood, held in Novi Sad, Serbia, May 23-26, 2012, highlighted the novel technologies and traditional foods aimed at both the European and global markets. Specifically, CEFood 2012 focused on the latest progress in fundamental and applied food science, research and development, innovative technology, food ingredients, novel trends in nutrition and health, functional and bioactive food, food engineering, food safety and quality and the food and feed market. This book will consist of contributions from various presenters at CEFood 2012, covering the major themes of this Congress. Chapters contributed by expert presenters from the 6th CEFood Congress of 2012 Highlights the novel technologies of food science Discusses the future of the food industry and food research

Acrylamide in Food

Acrylamide in Food
Author: Hong Kong Food and Environmental Hygiene Department,Hong Kong Food and Environmental Hygiene Department. Food and Public Health Branch
Publsiher: Unknown
Total Pages: 28
Release: 2003
ISBN 10:
ISBN 13: OCLC:61245338
Language: EN, FR, DE, ES & NL

Acrylamide in Food Book Review:

Food Cure The Clinically Proven Antioxidant Foods To Prevent And Treat Chronic Diseases And Conditions

Food Cure  The  Clinically Proven Antioxidant Foods To Prevent And Treat Chronic Diseases And Conditions
Author: Lai Monte
Publsiher: World Scientific
Total Pages: 340
Release: 2020-01-22
ISBN 10: 981121526X
ISBN 13: 9789811215261
Language: EN, FR, DE, ES & NL

Food Cure The Clinically Proven Antioxidant Foods To Prevent And Treat Chronic Diseases And Conditions Book Review:

Modern medicine has done much in the field of acute conditions, such as trauma, infections, burns and bone fractures, but it has limited success in treating chronic diseases, such as Alzheimer's disease, Parkinson's disease, and diabetes, among others. At present, the root causes of most chronic diseases are still unknown. It is well known in the medical communities that at least 50% of all chronic diseases are preventable by dietary changes.The Food Cure presents the groundbreaking antioxidant food remedies to prevent and treat chronic diseases that to this day have been hidden in the vast scientific literature that is not accessible to the public.In this book, you will discover a treasure trove of dietary habits of tens of millions of people worldwide; unlock the secrets of the healing power of antioxidants in plant-based whole foods; how to safely and effectively prevent and treat major illnesses and cancers with antioxidant rich foods; why fish are important to brain health; seven disease-causative foods on your dining table that can kill you; why eating just one egg a day can be detrimental to your health; and science-based food remedies to prevent and treat hypertension, high blood cholesterol, diabetes, chronic kidney disease, and more.Meta-analysis is a statistical procedure for combining data from multiple studies. When the treatment effect (or effect size) is consistent from one study to the next, meta-analysis can be used to identify this common effect.The search using medical data bases reveals that hundreds of meta-analysis papers conducted with tens of millions of people worldwide confirmed that the efficacies of thirty antioxidant-rich food remedies in preventing or treating many chronic diseases. Meta-analysis is the most reliable statistical method for assessing the efficacy of food items in preventing or treating chronic diseases.The Food Cure will bring these clinically proven remedies in the general public and book consumers.Related Link(s)

Food Hygiene and Toxicology in Ready to Eat Foods

Food Hygiene and Toxicology in Ready to Eat Foods
Author: Parthena Kotzekidou
Publsiher: Academic Press
Total Pages: 474
Release: 2016-07-29
ISBN 10: 0128020083
ISBN 13: 9780128020081
Language: EN, FR, DE, ES & NL

Food Hygiene and Toxicology in Ready to Eat Foods Book Review:

Food Hygiene and Toxicology in Ready-to-Eat Foods is a solid reference for anyone in the food industry needing to understand the complex issues and mechanisms of biological control and chemical hazards to ensure food safety. infectious and non-infectious contaminants in raw, minimally processed, and prepared foods are covered in detail, as well as effective measures to avoid foodborne infections and intoxications. The book is written by an international team of experts presenting the most up-to-date research in the field, and provides current applications and guidance to enhance food safety in the food industry. Strategies and recommendations for each food category include, among others, how to avoid cross-contamination of pathogens, the proper uses of antimicrobial coatings and spray cleanings of fresh produce, and acrylamide reduction during processing. leafy vegetables, fruit juices, nuts, meat and dairy products are some of the ready-to-eat foods covered. Provides the latest on research and development in the field of food safety incorporating practical real life examples for microbiological risk assessment and reduction in the food industry Includes specific aspects of potential contamination and the importance of various risks associated with ready-to-eat foods Describes potential harmful agents that may arise in foods during processing and packaging Presents information on psychrotropic pathogens and food poisoning strains, effect of temperature, Salmonella, Listeria, Escherichia coli, Bacillus cereus, Norovirus, parasites, fungal microbiota, enterotoxins, and more