Chemistry and safety of acrylamide in food

Acrylamide in Food: The Discovery and Its Implications....Pages 1-19
Acrylamide Neurotoxicity: Neurological, Morhological and Molecular Endpoints in Animal Models....Pages 21-37
The Role of Epidemiology in Understanding the Relationship between Dietary Acrylamide and Cancer Risk in Humans....Pages 39-47
Mechanisms of Acrylamide Induced Rodent Carcinogenesis....Pages 49-62
Exposure to Acrylamide....Pages 63-76
Acrylamide and Glycidamide: Approach towards Risk Assessment Based on Biomarker Guided Dosimetry of Genotoxic/Mutagenic Effects in Human Blood....Pages 77-88
Pilot Study on the Impact of Potato Chips Consumption on Biomarkers of Acrylamide Exposure....Pages 89-96
LC/MS/MS Method for the Analysis of Acrylamide and Glycidamide Hemoglobin Adducts....Pages 97-107
Comparison of Acrylamide Metabolism in Humans and Rodents....Pages 109-116
Kinetic and Mechanistic Data Needs for a Human Phsiologically Based Pharmacokinetic (PBPK) Model for Acrylamide....Pages 117-125
 In Vitro Studies of the Influence of Certain Enzymes on the Detoxification of Acrylamide and Glycidamide in Blood....Pages 127-133
Biological Effects of Maillard Browning Products That May Affect Acrylamide Safety in Food....Pages 135-156
Acrylamide Formation in Different Foods and Potential Strategies for Reduction....Pages 157-169
Mechanisms of Acrylamide Formation....Pages 171-189
Mechanistic Pathways of Formation of Acrylamide from Different Amino Acids....Pages 191-203
New Aspects on the Formation and Analysis of Acrylamide....Pages 205-222
Formation of Acrylamide from Lipids....Pages 223-233
Kinetic Models as a Route to Control Acrylamide Formation in Food....Pages 235-253
The Effect of Cooking on Acrylamide and Its Precursors in Potato, Wheat and Rye....Pages 255-269
Determination of Acrylamide in Various Food Matrices....Pages 271-284
Some Analytical Factors Affecting Measured Levels of Acrylamide in Food Products....Pages 285-291
Analysis of Acrylamide in Food....Pages 293-302
On Line Monitoring of Acrylamide Formation....Pages 303-316
Factors That Influence the Acrylamide Content of Heated Foods....Pages 317-328
Model Systems for Evaluating Factors Affecting Acrylamide Formation in Deep Fried Foods....Pages 329-341
Controlling Acrylamide in French Fry and Potato Chip Models and a Mathematical Model of Acrylamide Formation....Pages 343-356
Quality Related Minimization of Acrylamide Formation - An Integrated Approach....Pages 357-369
Genetic, Physiological, and Environmental Factors Affecting Acrylamide Concentration in Fried Potato Products....Pages 371-386
Acrylamide Reduction in Processed Foods....Pages 387-392
Chemical Intervention Strategies for Substantial Suppression of Acrylamide Formation in Fried Potato Products....Pages 393-404
Acrylamide in Japanese Processed Foods and Factors Affecting Acrylamide Level in Potato Chips and Tea....Pages 405-413
The Formation of Acrylamide in UK Cereal Products....Pages 415-429
Factors Influencing Acrylamide Formation in Gingerbread....Pages 431-446
Effects of Consumer Food Preparation on Acrylamide Formation....Pages 447-465