Acrylamide In Food

Produk Detail:
  • Author : Nigel G Halford
  • Publisher : World Scientific
  • Pages : 172 pages
  • ISBN : 1786346605
  • Rating : /5 from reviews
CLICK HERE TO GET THIS BOOK >>>Acrylamide In Food

Download or Read online Acrylamide In Food full in PDF, ePub and kindle. this book written by Nigel G Halford and published by World Scientific which was released on 20 February 2019 with total page 172 pages. We cannot guarantee that Acrylamide In Food book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. 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)

Acrylamide In Food

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

Acrylamide in Food

Acrylamide in Food
  • Author : Vural Gökmen
  • Publisher : Academic Press
  • Release : 31 July 2015
GET THIS BOOK Acrylamide 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

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 BOOK Health 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

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 BOOK New 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

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 BOOK Acrylamide 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

A Caribbean Perspective on Acrylamide The Food Toxin

A Caribbean Perspective on Acrylamide   The Food Toxin
  • Author : Grace-Anne E. Bent
  • Publisher : LAP Lambert Academic Publishing
  • Release : 25 June 2015
GET THIS BOOK A Caribbean Perspective on Acrylamide The Food Toxin

Acrylamide, a known neurotoxin and potential human carcinogen is formed during cooking at temperatures above 100 oC (212 oF). It is a by-product of the Maillard reaction, the non-enzymatic browning reaction which is responsible for carmelization and aromas from food. Acrylamide is found in high levels in carbohydrate-rich foods. When ingested, acrylamide may be converted to glycidamide by enzyme-catalyzed reactions. Glycidamide has been found to be much more reactive than acrylamide and has the potential to mutate DNA. Research is being conducted

Thermal Processing of Food

Thermal Processing of Food
  • Author : Senate Commission on Food Safety SKLM
  • Publisher : John Wiley & Sons
  • Release : 24 September 2007
GET THIS BOOK Thermal Processing of Food

This is the latest and most authoritative documentation of current scientific knowledge regarding the health effects of thermal food processing. Authors from all over Europe and the USA provide an international perspective, weighing up the risks and benefits. In addition, the contributors outline those areas where further research is necessary.

Acrylamide in Potato Products and its Mitigation

Acrylamide in Potato Products and its Mitigation
  • Author : Patrick Kimuyu
  • Publisher : GRIN Verlag
  • Release : 14 November 2017
GET THIS BOOK Acrylamide in Potato Products and its Mitigation

Master's Thesis from the year 2017 in the subject Biology - Diseases, Health, Nutrition, grade: 1, Egerton University (Public Health), language: English, abstract: Acrylamide has been found to be a biodegradable compound that exhibits high mobility in groundwater and soil. These characteristics are attributable to its physical and chemical characteristics including its high solubility in water and organic solvents such as ethanol and acetone. Clinical studies indicate that acrylamide forms glycidamide as the principal metabolite in animals. In humans, acrylamide and glycidamide