** 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.

Autorentext
Since Aug 2011, Professor Gökmen has been serving as founding president of the National Food Technology Platform of Turkey. He is a leading expert on food science and has contributed greatly to the understanding of process-derived effects on quality and safety of foods. He has also contributed to the development of advanced analytical methodologies for the determination of processing contaminants in foods. He has lectured nationally and internationally. Professor Gökmen has published over 200 articles, which includes 145 peer-reviewed manuscripts based on original research and 8 book chapters. He is currently associate editor in Elsevier journal Food Research International. Professor Gökmen graduated in 1990 with food engineering degree, and gained his PhD degree in 1998. In 2004, he was awarded as outstanding young scientist by the Turkish Academy of Sciences, and in 2007 he received the science incentive award by Scientific and Technological Council of Turkey. In his career Professor Gökmen has carried out national and international research projects related to different aspects of food science. He has collaborated with research groups in Italy, Spain, Germany, France, Netherland, USA, UK, Czech Republic, Slovakia, Serbia, Belgium, and Denmark. Professor Gökmen has founded Food Research Center at Hacettepe University in 2010, and he served as founding director until Feb 2013.

Klappentext
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.

Inhalt

1. Acrylamide formation mechanism

2. Challenges in estimating dietary acrylamide intake

3. Secular trends in food acrylamide

Acrylamide, The Food Chain in the Context of Harm

4. Acrylamide Intake, Its Effects on tissues and Cancer

5. Maternal acrylamide and effects on offspring

6. Metabolism of acrylamide in humans and biomarkers of the exposure to acrylamide

Acrylamide in Foods

7. Acrylamide in bakery products

8. Acrylamide in fried potato products

9. Acrylamide in coffee and coffee substitutes

10. Acrylamide in soybean products, roasted nuts and dried fruits

11. Acrylamide in tea products

12. Acrylamide in table olives

13. Acrylamide in battered products

14. Acrylamide in surface and drinking water

Interactions and Reductions

15. Use of nucleophilic compounds, and their combination, for acrylamide removal

16. Lipid oxidation promotes acrylamide formation in fat-rich systems

17. Relationship between antioxidants and acrylamide formation

18. Interaction between bioactive carbonyl compounds and asparagine and impact on acrylamide

19. Effect of inorganic salts on acrylamide formation in cereal matrices

20. Inhibition of acrylamide formation by vanadium salt in French fries and potato chips

21. Impact of L-asparaginase on acrylamide content in fried potato and bakery products

22. Alternative technologies for the mitigation of acrylamide in processed foods

23. Analysis of acrylamide in foods with special emphasis on sample preparation and gas chromatography-mass spectrometry detection

Methods of Analysis

24. Liquid chromatographic tandem mass spectrometry to determine acrylamide in foods

25. Quantitation of acrylamide in foods by high-resolution mass spectrometry

26. Detection of acrylamide by biosensors