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Acrylamide In Food

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Acrylamide In Food

Acrylamide In Food Book
Author : Nigel G Halford,Tanya Curtis
Publisher : World Scientific
Release : 2019-02-20
ISBN : 1786346605
Language : En, Es, Fr & De

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Book Description :

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 as coffee, are the major contributors to dietary exposure.This book comprehensively describes what is known about the toxicology of acrylamide, how it forms in food, the positions taken by food safety authorities and concurrent regulatory issues. It also covers the food industry's response, the mitigation measures adopted and how successful these have been in reducing our exposure to acrylamide. It then describes the genetic and agronomic approaches that have been taken to reduce the acrylamide-forming potential of major crops.Written by internationally-renowned experts in the field, Acrylamide in Food is detailed and informative, while being accessible to specialists and a general readership.Related Link(s)

Chemistry and Safety of Acrylamide in Food

Chemistry and Safety of Acrylamide in Food Book
Author : Mendel Friedman,Don Mottram
Publisher : Springer Science & Business Media
Release : 2006-07-18
ISBN : 038724980X
Language : En, Es, Fr & De

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Book Description :

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.

Acrylamide in Food

Acrylamide in Food Book
Author : Vural Gökmen
Publisher : Academic Press
Release : 2015-07-31
ISBN : 0128028750
Language : En, Es, Fr & De

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Book Description :

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

Health Implications of Acrylamide in Food

Health Implications of Acrylamide in Food Book
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 : 2002-12-28
ISBN : 9241562188
Language : En, Es, Fr & De

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Book Description :

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 and establishing an international network on acrylamide in food. The Consultation reviewed the methods of analysis available to test for acrylamide in foodstuffs and food ingredients and for acrylamide and its metabolites as haemoglobin adducts in blood. Of the limited range and number of foods analysed to date acrylamide levels are highest in potato and cereal-based products subjected to heat processing such as frying grilling or baking. However only a limited range of food types have been tested to date and these belong to the Western diet. The range of foods investigated needs to be extended to include staple foods from different regions and diets. Considered collectively data on the absorption metabolism distribution and excretion of acrylamide suggest that toxicological findings in animals should be assumed to be relevant for extrapolation to humans. The Consultation would encourage transparent and open risk assessment and risk management processes and recognises the importance of involving interested parties (consumer industry retail etc.) in this process.

New Frontiers in Acrylamide Study in Foods

New Frontiers in Acrylamide Study in Foods Book
Author : Marta Mesías,Cristina Delgado-Andrade,Francisco J. Morales
Publisher : MDPI
Release : 2021-01-19
ISBN : 3036500308
Language : En, Es, Fr & De

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Book Description :

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 sets mitigation measures for the reduction of this compound in foods, identifying new benchmark levels for a number of food categories (European Commission, 2017). The Regulation 2158/2017 compels food processors and food business operators in Europe to reduce the presence of acrylamide in their products, applying measures proportionate to the size and nature of the establishments. With the goal of providing information that contributes to our understanding for this process contaminant and exposure through dietary routes, this Special Issue explores the recent advances on the study of acrylamide in foods, including novel insights into the chemistry of its formation and elimination, effective mitigation strategies, conventional and innovative monitoring techniques, risk/benefit approaches, and exposure assessment.

Acrylamide in Food Is it A Real Threat to Public Health

Acrylamide in Food  Is it A Real Threat to Public Health  Book
Author : Anonim
Publisher : Am Cncl on Science, Health
Release : 2021-04-15
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

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Mitigation of Acrylamide in Foods An African Perspective

Mitigation of Acrylamide in Foods  An African Perspective Book
Author : Oluwafemi Ayodeji Adebo
Publisher : Unknown
Release : 2017
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Acrylamide (ACR) is a possible human carcinogen, with neurotoxic properties. It is a heat-generated food toxicant particularly found in carbohydrate-rich foods. Its occurrence is of global concern and constitutes a major challenge to food safety, due to its presence in several thermally processed foods worldwide. Since its discovery, ACR has been recognized as one of the most widely investigated heat-induced food contaminant, and several reports on its formation and occurrence since its discovery have been reported. However, information on the extent of ACR occurrence in foods consumed in different parts of Africa is rather too limited. This is particularly a concern considering that most carbohydrate-based foods, subjected to varying degrees of thermal processing, are consumed as staple diets almost on daily basis in the continent. As such, African populations may be exposed to high levels of ACR daily. Thus, this chapter covers the formation, occurrence and health impact of ACR in foods. It further summarizes previous studies looking at ACR reduction and mitigation strategies, especially those that may be applicable in the continent. Adequate sensitization of the populace about the prevention of ACR as a food contaminant is essential to ensure the safety of heat-processed carbohydrate-rich foods in the continent.

Advances in Deep Fat Frying of Foods

Advances in Deep Fat Frying of Foods Book
Author : Servet Gulum Sumnu,Serpil Sahin
Publisher : CRC Press
Release : 2008-12-17
ISBN : 9781420055597
Language : En, Es, Fr & De

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Book Description :

Battered fried foods consistently remain in high demand despite concerns about their health aspects, prompting food processors to develop new methods and alternative oils and batters in the name of healthy, tasty fried foods and high-performance, cost-effective frying oil. With contributions from an international panel of food technology authorities, Advances in Deep-Fat Frying of Foods provides straightforward background on the engineering aspects of deep-fat frying, discusses flavor acquisition during frying, and delineates novel frying technologies employed to make fried foods healthier. With the aid of numerous tables and illustrations, this concise reference examines changes in fried products both at the macroscopic and microscopic levels. It reviews heat and mass transfer and variations found in the physical properties of food during frying. The book discusses information about the rheological properties of batters and the effects of batters on product quality in addition to alternative techniques such as microwave and vacuum frying used to improve the nutritional aspects of fried foods. The text also covers the formation of acrylamide – a potential carcinogen formed during frying – collects existing literature on this newly discovered health risk, and considers how to reduce it. As long as they are in demand, food processors will continue to produce fried foods. Advances in Deep-Fat Frying of Foods demonstrates how to keep up with demand while ideally making fried foods healthier, tastier, and economically more viable.

Food Protection Trends

Food Protection Trends Book
Author : Anonim
Publisher : Unknown
Release : 2008-07
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

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Alimentation Nutrition Et Agriculture

Alimentation  Nutrition Et Agriculture Book
Author : Anonim
Publisher : Unknown
Release : 2002
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

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A Consumer s Dictionary of Food Additives

A Consumer s Dictionary of Food Additives Book
Author : Ruth Winter
Publisher : Three Rivers Press (CA)
Release : 2004
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Supplies consumers with vital information needed to judge the safety of a wide variety of food additives, updating the reference to encompass the more than twelve thousand ingredients in new food products, and offers detailed explanations of food production technologies, safe storage procedures, and the new label regulations. Original. 15,000 first prinitng.

Wellness Foods

Wellness Foods Book
Author : Anonim
Publisher : Unknown
Release : 2003
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Wellness Foods book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Food Safety

Food Safety Book
Author : Anonim
Publisher : Unknown
Release : 2001
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

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Food Processing

Food Processing Book
Author : Anonim
Publisher : Unknown
Release : 2004
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

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Issue Paper

Issue Paper Book
Author : Anonim
Publisher : Unknown
Release : 2006
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

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Prescription for Dietary Wellness

Prescription for Dietary Wellness Book
Author : Phyllis A. Balch CNC
Publisher : Penguin
Release : 2003-05-26
ISBN : 1101098724
Language : En, Es, Fr & De

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Book Description :

Like its companion books--the number-one bestselling Prescription for Nutritional Healing and the newer Prescription for Herbal Healing--Prescription for Dietary Wellness offers authoritative information that is research-based and clearly written, making it easy for the reader to quickly find the subjects in which he or she is interested and to incorporate the dietary recommendations into his or her daily life. Updates in this second edition include: phytochemicals and antioxidants foods that boost immunity how to choose the most nutritious foods "standout" healing foods how to design a diet for your individual optimal health, taking into account special dietary needs such as those of women, children, vegetarians, and others food combining diet-based healing techniques such as juicing, fasting, and detoxifying how to avoid potential dietary dangers, including threats to water safety, foodborne diseases, food additives, food irradiation, antibiotics, genetically engineered foods, and undesirable substances such as caffeine, cholesterol, and sugar. While not a cookbook, Prescription for Dietary Wellness also includes a number of easy, wholesome recipes and advice on cooking methods. It is a complete, practical guide to eating for good health.

Food Australia

Food Australia Book
Author : Anonim
Publisher : Unknown
Release : 2005
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

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CORDIS Focus

CORDIS Focus Book
Author : Anonim
Publisher : Unknown
Release : 2003
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

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S 3128 the National Uniformity for Food Act hearing

S  3128   the National Uniformity for Food Act   hearing Book
Author : Anonim
Publisher : DIANE Publishing
Release : 2021-04-15
ISBN : 9781422323700
Language : En, Es, Fr & De

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Book Description :

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The Maillard Reaction

The Maillard Reaction Book
Author : John W. Baynes
Publisher : Unknown
Release : 2005
ISBN : 9781573315319
Language : En, Es, Fr & De

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Book Description :

The role of the Maillard reaction in diabetes and its complications has led to a better understanding of the importance of oxidative stress, lipid peroxidation, and hyperlipidemia in diabetic complications. This volume addresses all of these issues and highlights current research trends.