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Acrylamide in food : analysis, content and potential health effects /
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.)...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Amsterdam :
Elsevier,
[2016]
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Front Cover; Acrylamide in Food; Copyright; CONTENTS; LIST OF CONTRIBUTORS; PREFACE; INTRODUCTION: POTENTIAL SAFETY RISKS ASSOCIATED WITH THERMAL PROCESSING OF FOODS; RISKS ASSOCIATED WITH THERMAL PROCESSING; CHEMISTRY OF THE MAILLARD REACTION; ACRYLAMIDE IN HEATED FOODS; CONCERNS OVER THERMAL PROCESSING OF FOODS; REFERENCES; Chapter 1
- Acrylamide Formation Mechanisms; INTRODUCTION; MAJOR PATHWAYS OF ACRYLAMIDE FORMATION; MINOR PATHWAYS AND NON-MAILLARD ROUTES TO ACRYLAMIDE; FACTORS IMPACTING THE FORMATION OF ACRYLAMIDE IN FOOD; MITIGATION, THE FOODDRINKEUROPE "ACRYLAMIDE TOOLBOX"; KEY FACTS.
- MINI DICTIONARYSUMMARY POINTS; REFERENCES; Chapter 2
- Challenges in Estimating Dietary Acrylamide Intake; INTRODUCTION; METHODS TO ESTIMATE THE USUAL DIETARY ACRYLAMIDE INTAKE AND ITS SHORTCOMINGS; MEASUREMENT ERROR; STANDARDIZED DIETARY ACRYLAMIDE INTAKE ACROSS COUNTRIES; POTENTIAL NEW TOOLS TO ESTIMATE DIETARY ACRYLAMIDE INTAKE; MAIN CHALLENGES IN ESTIMATING DIETARY ACRYLAMIDE INTAKE; POTENTIAL IMPROVEMENTS IN ESTIMATING DIETARY ACRYLAMIDE EXPOSURE; KEY FACTS; MINI DICTIONARY; SUMMARY POINTS; REFERENCES; Chapter 3
- Secular Trends in Food Acrylamide; INTRODUCTION.
- The time trends in acrylamide levels for selected food categories, calculated for the time period of 2002-2006, on the basis of ... "common european trends" and "marginal european trends" of changes of acrylamide levels in food between 2007 and 2010, calculate ... ; a downward trend in acrylamide level in potato crisps in europe from 2002 to 2011, based on the european snacks association data ... ; tendencies of changes in acrylamide levels in certain categories of food in poland, between 2004 and 2010, on the basis of natio ... ; conclusions; key facts; mini dictionary; summary points.
- ABBREVIATIONSREFERENCES; SECTION A
- Acrylamide, The Food Chain in the Context of Harm; Chapter 4
- Acrylamide Intake, Its Effects on Tissues and Cancer; INTRODUCTION; HUMAN EXPOSURE TO ACRYLAMIDE; DIETARY INTAKE OF ACRYLAMIDE; RISK ASSESSMENT; TOXIC EFFECTS OF ACRYLAMIDE IN TISSUES; CARCINOGENICITY IN ANIMAL STUDIES; IN VITRO AND IN VIVO GENOTOXICITY; HUMAN CANCER COHORT STUDIES; KEY FACTS; MINI DICTIONARY; SUMMARY POINTS; REFERENCES; Chapter 5
- Maternal Acrylamide and Effects on Offspring; INTRODUCTION; CENTRAL AND PERIPHERAL NERVOUS SYSTEM; REPRODUCTIVE SYSTEM; DIGESTIVE SYSTEM.
- BODY WEIGHTCONCLUSIONS; KEY FACTS; MINI DICTIONARY; SUMMARY POINTS; REFERENCES; Chapter 6
- Metabolism of Acrylamide in Humans and Biomarkers of Exposure to Acrylamide; INTRODUCTION; ABSORPTION AND BIOAVAILABILITY; BIOTRANSFORMATION; BIOMARKERS OF EXPOSURE TO ACRYLAMIDE; KEY FACTS; MINI DICTIONARY; SUMMARY POINTS; REFERENCES; SECTION B
- Acrylamide in Foods; Chapter 7
- Acrylamide in Bakery Products; INTRODUCTION; OCCURRENCE LEVELS OF ACRYLAMIDE IN BAKERY PRODUCTS; FACTORS AFFECTING ACRYLAMIDE FORMATION IN BAKERY PRODUCTS; COMPOSITIONAL FACTORS; TECHNOLOGICAL FACTORS.