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Acrylamide in Food

Acrylamide in Food
  • Author : Vural Gökmen
  • Publsiher : Academic Press
  • Release : 31 July 2015
  • ISBN : 0128028750
  • Pages : 532 pages
  • Rating : 4/5 from 21 ratings
GET THIS BOOKAcrylamide in Food

Summary:
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 : Vural Gökmen
  • Publisher : Academic Press
  • Release : 31 July 2015
GET THIS BOOKAcrylamide in Food

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

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Acrylamide In Food

Acrylamide In Food
  • Author : Nigel G Halford,Tanya Curtis
  • Publisher : World Scientific
  • Release : 20 February 2019
GET THIS BOOKAcrylamide In Food

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

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Chemistry and Safety of Acrylamide in Food

Chemistry and Safety of Acrylamide in Food
  • Author : Mendel Friedman,Don Mottram
  • Publisher : Springer Science & Business Media
  • Release : 18 July 2006
GET THIS BOOKChemistry and Safety of Acrylamide in Food

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.

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Acrylamide and Other Hazardous Compounds in Heat-Treated Foods

Acrylamide and Other Hazardous Compounds in Heat-Treated Foods
  • Author : K Skog,J Alexander
  • Publisher : Woodhead Publishing
  • Release : 30 October 2006
GET THIS BOOKAcrylamide and Other Hazardous Compounds in Heat-Treated Foods

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

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Mitigating Contamination from Food Processing

Mitigating Contamination from Food Processing
  • Author : Catherine S Birch,Graham A Bonwick
  • Publisher : Royal Society of Chemistry
  • Release : 01 November 2019
GET THIS BOOKMitigating Contamination from Food Processing

Methods for identification and measurement of existing and newly discovered contaminants are required, especially those that are cheap, simple and rapid, so that testing may be more frequent within the food supply chain. This book examines the formation of toxic compounds during the processing of food and strategies to mitigate their creation. Modification of process conditions can reduce the health risks posed by these compounds to consumers. This new volume will update knowledge on current methods for mitigation of these

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Chemical hazards in foods of animal origin

Chemical hazards in foods of animal origin
  • Author : Frans J.M. Smulders,Ivonne M.C.M. Rietjens,Martin Rose
  • Publisher : Wageningen Academic Publishers
  • Release : 01 January 2019
GET THIS BOOKChemical hazards in foods of animal origin

The authorship of this book is comprised of a total of 65 experts of worldwide repute, originating from 13 different countries and representing various scientific disciplines such as human and veterinary medicine, agricultural sciences, (micro)biology, pharmacology/toxicology, nutrition, (food) chemistry and risk assessment science. In 25 chapters the various chemical hazards - 'avoidable' or 'unavoidable' and possibly prevailing in major foods of animal origin [muscle foods (including fish), milk and dairy, eggs, honey] - are identified and characterised, the public health risks

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Process-Induced Food Toxicants

Process-Induced Food Toxicants
  • Author : Richard H. Stadler,David R. Lineback
  • Publisher : John Wiley & Sons
  • Release : 09 December 2008
GET THIS BOOKProcess-Induced Food Toxicants

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

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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
  • Publisher : World Health Organization
  • Release : 28 December 2002
GET THIS BOOKHealth Implications of Acrylamide in Food

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

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New Frontiers in Acrylamide Study in Foods

New Frontiers in Acrylamide Study in Foods
  • Author : Marta Mesías,Cristina Delgado-Andrade,Francisco J. Morales
  • Publisher : MDPI
  • Release : 19 January 2021
GET THIS BOOKNew Frontiers in Acrylamide Study in Foods

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

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Food-Borne Toxicants

Food-Borne Toxicants
  • Author : Michael Granvogl,Shaun MacMahon
  • Publisher : Anonim
  • Release : 01 June 2020
GET THIS BOOKFood-Borne Toxicants

An increasing focus on safety has brought discussions of food-borne toxicants to the forefront of academic discourse. This book discusses the formation of toxicants, the analytical approaches to develop critical detection methods, and their toxicology. With direct applicability to food chemists, toxicologists, and nutritionists, this book will broadly appeal to chemists and food producers.

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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
  • Publisher : Springer
  • Release : 16 December 2015
GET THIS BOOKEmerging and Traditional Technologies for Safe, Healthy and Quality Food

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

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

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

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Processing and Impact on Active Components in Food

Processing and Impact on Active Components in Food
  • Author : Victor R. Preedy
  • Publisher : Academic Press
  • Release : 27 May 2014
GET THIS BOOKProcessing and Impact on Active Components in Food

From beef to baked goods, fish to flour, antioxidants are added to preserve the shelf life of foods and ensure consumer acceptability. These production-added components may also contribute to the overall availability of essential nutrients for intake as well as the prevention of the development of unwelcome product characteristics such as off-flavours or colours. However, there are processes that reduce the amount of naturally occurring antioxidants and awareness of that potential is just as important for those in product research

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Food Chemistry

Food Chemistry
  • Author : Professor Dr.-Ing. H.-D. Belitz,Professor Dr.-Ing. W. Grosch
  • Publisher : Springer Science & Business Media
  • Release : 17 April 2013
GET THIS BOOKFood Chemistry

This advanced textbook for teaching and continuing studies provides an in-depth coverage of modern food chemistry. Food constituents, their chemical structures, functional properties and their interactions are given broad coverage as they form the basis for understanding food production, processing, storage, handling, analysis, and the underlying chemical and physical processes. Special emphasis is also giben to food additives, food contaminants and tho understanding the important processing parameters in food production. Logically organized (according to food constituents and commodities) and extensively

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Innovative Food Science and Emerging Technologies

Innovative Food Science and Emerging Technologies
  • Author : Sabu Thomas,Rajendran Rajakumari,Anne George,Nandakumar Kalarikkal
  • Publisher : CRC Press
  • Release : 03 September 2018
GET THIS BOOKInnovative Food Science and Emerging Technologies

This volume covers many new trends and developments in food science, including preparation, characterization, morphology, properties, and recyclability. The volume considers food quality, shelf life, and manufacturing in conjunction with human nutrition, diet, and health as well as the ever-growing demand for the supply and production of healthier foods. Distinguished scientists specializing in various disciplines discuss basic studies, applications, recent advances, difficulties, and breakthroughs in the field. The volume includes informative discussions and new research on food formulations, manufacturing techniques,

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