Acrylamide in Food
eBook - ePub

Acrylamide in Food

  1. 630 pages
  2. English
  3. ePUB (mobile friendly)
  4. Only available on web
eBook - ePub

Acrylamide in Food

Book details
Table of contents
Citations

About This Book

Acrylamide in Food, Second Edition, is fully updated with four new chapters that incorporate current literature on acrylamide, including analysis, formation mechanisms, levels in foods, reduction strategies, and new regulations, such as the one made by the European Union in 2017 regarding the presence of acrylamide in processed foods.

The book comprises of four parts: part one introduces acrylamide and the food chain in the context of harm and health. Part two focusses on acrylamide in various types of foods, such as bakery products, fried potato products, coffee, battered products, water, table olives, etc. Part three highlights its interaction mechanisms and health effects. Part four discusses methods of analysis.

Acrylamide in Food, Second Edition is edited by a team of international experts in the field and is a quality reference in the developing field of acrylamide in food. It is valuable to researchers in the food industry or working on evaluating the factors affecting the formation of acrylamide in different heat-treated foods and the possibilities of reducing acrylamide formation accordingly.

  • Thoroughly updated revision, providing detailed information on acrylamide formation in various foods
  • Includes updated content on new regulation regarding the presence of acrylamide in processed foods
  • Includes interaction of acrylamide with other compounds and its fate during digestion
  • Explores acrylamide in the food chain in the context of harm, such as acrylamide and cancer, neuropathology of acrylamide, and maternal acrylamide

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Yes, you can access Acrylamide in Food by Vural Gokmen,Burce Atac Mogol in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.

Information

Publisher
Academic Press
Year
2023
ISBN
9780323991902
Edition
2
Topic
Technology & Engineering
Subtopic
Food Science
Index
Technology & Engineering

Table of contents

  1. Cover image
  2. Title page
  3. Table of Contents
  4. Copyright
  5. List of contributors
  6. Biographies
  7. Preface to the First Edition
  8. Preface to the Second Edition
  9. Introduction: potential safety risks associated with thermal processing of foods
  10. Chapter 1. Acrylamide formation mechanisms
  11. Chapter 2. Challenges in estimating dietary acrylamide intake
  12. Chapter 3. Trends of changes in the content of acrylamide in food in Europe, 2002–2019
  13. Section A. Acrylamide, the food chain in the context of harm
  14. Section B. Acrylamide in foods
  15. Section C. Interactions and reductions
  16. Section D. Methods of analysis
  17. Index