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Acrylamide In Food

Acrylamide In Food
A Book

by Nigel G Halford,Tanya Curtis

  • Publisher : World Scientific
  • Release : 2019-02-20
  • Pages : 172
  • ISBN : 1786346605
  • Language : En, Es, Fr & De
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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
A Book

by Mendel Friedman,Don Mottram

  • Publisher : Springer Science & Business Media
  • Release : 2006-07-18
  • Pages : 466
  • ISBN : 038724980X
  • Language : En, Es, Fr & De
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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.

Health Implications of Acrylamide in Food

Health Implications of Acrylamide in Food
Report of a Joint FAO/WHO Consultation, WHO Headquarters, Geneva, Switzerland, 25-27 June 2002

by 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
  • Pages : 35
  • ISBN : 9241562188
  • Language : En, Es, Fr & De
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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.

Acrylamide in Food

Acrylamide in Food
Analysis, Content and Potential Health Effects

by Vural Gökmen

  • Publisher : Academic Press
  • Release : 2015-07-31
  • Pages : 532
  • ISBN : 0128028750
  • Language : En, Es, Fr & De
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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

New Frontiers in Acrylamide Study in Foods

New Frontiers in Acrylamide Study in Foods
Formation, Analysis and Exposure Assessment

by Marta Mesías,Cristina Delgado-Andrade,Francisco J. Morales

  • Publisher : MDPI
  • Release : 2021-01-19
  • Pages : 156
  • ISBN : 3036500308
  • Language : En, Es, Fr & De
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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 and Other Hazardous Compounds in Heat-Treated Foods

Acrylamide and Other Hazardous Compounds in Heat-Treated Foods
A Book

by K Skog,J Alexander

  • Publisher : Woodhead Publishing
  • Release : 2006-10-30
  • Pages : 536
  • ISBN : 1845692012
  • Language : En, Es, Fr & De
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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 in heat-treated foods such as meat, potatoes, cereal and coffee. Part two discusses the health risks posed by heat-induced toxicants. It includes chapters on bio-monitoring, exposure assessment and risk assessment, as well as chapters on the risks of specific compounds. The final part of the book is concerned with the key area of minimising the formation of harmful compounds in food products. This can be achieved by controlling processing conditions and modifying ingredients, among other methods. With its distinguished editors and international team of contributors with unrivalled academic and industry experience, Acrylamide and other hazardous compounds in heat-treated foods, is invaluable for all those concerned with this crucial safety issue throughout the food industry. Analyses the formation of health hazardous compounds during heat treatment of foods Discusses practical methods to minimise formation Distinguished editors and international team of contributors

Acrylamide in Food

Acrylamide in Food
A Book

by Nigel G. Halford,Tanya Curtis

  • Publisher : Unknown Publisher
  • Release : 2019
  • Pages : 129
  • ISBN : 9781786346599
  • Language : En, Es, Fr & De
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Acrylamide in Food: Is it A Real Threat to Public Health?

Acrylamide in Food: Is it A Real Threat to Public Health?
A Book

by Anonim

  • Publisher : Am Cncl on Science, Health
  • Release : 2022
  • Pages : 129
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Acrylamide in Food

Acrylamide in Food
A Book

by Hong Kong Food and Environmental Hygiene Department,Hong Kong Food and Environmental Hygiene Department. Food and Public Health Branch

  • Publisher : Unknown Publisher
  • Release : 2003
  • Pages : 28
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Acrylamide in Food and Cancer Risk

Acrylamide in Food and Cancer Risk
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 2008
  • Pages : 6
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Chemistry and Safety of Acrylamide in Food

Chemistry and Safety of Acrylamide in Food
A Book

by Mendel Friedman,Don Mottram

  • Publisher : Springer Science & Business Media
  • Release : 2005-04-22
  • Pages : 466
  • ISBN : 9780387239200
  • Language : En, Es, Fr & De
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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.

EFSA Explains Risk Assessment

EFSA Explains Risk Assessment
Acrylamide in Food

by Anonim

  • Publisher : Unknown Publisher
  • Release : 2015
  • Pages : 4
  • ISBN : 9789291996858
  • Language : En, Es, Fr & De
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A Caribbean Perspective on Acrylamide - The Food Toxin

A Caribbean Perspective on Acrylamide - The Food Toxin
Residual Levels in Caribbean Foods and Its Mechanisms of Interaction with Compounds of Biological Importance

by Grace-Anne E. Bent

  • Publisher : LAP Lambert Academic Publishing
  • Release : 2015-06-25
  • Pages : 228
  • ISBN : 9783659665615
  • Language : En, Es, Fr & De
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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 in Europe, the U.S.A, and the U.K. to quantify the levels of acrylamide in foods and also to investigate its chemistry and biochemistry. So far only limited work has been reported on foods from the Caribbean. The Caribbean diet comprises of large amounts of starchy food, many of which are indigenous to the region. This publication seeks to shed some light on the acrylamide debate, but, from a Caribbean perspective. It seeks to assess the levels of acrylamide in a variety of Caribbean foods and to study its mechanisms of interaction with some biological components found within the body, namely thiols and Copper (II).

Case Studies in Food Safety and Environmental Health

Case Studies in Food Safety and Environmental Health
A Book

by Peter Ho,Maria Margarida Cortez Vieira

  • Publisher : Springer Science & Business Media
  • Release : 2007-12-27
  • Pages : 94
  • ISBN : 0387456791
  • Language : En, Es, Fr & De
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This book presents food safety concepts and issues in a practical and applied framework for use in the classroom. It covers microbial food safety, chemical residues and contaminants, and risk assessment and food legislation. These sections can be used individually or together to discuss a range of issues. Each chapter has a summary of the issues discussed, objectives, and discussion questions focused on the major issues.

New Frontiers in Acrylamide Study in Foods

New Frontiers in Acrylamide Study in Foods
Formation, Analysis and Exposure Assessment

by Marta Mesías,Cristina Delgado-Andrade,Francisco J. Morales

  • Publisher : Unknown Publisher
  • Release : 2021
  • Pages : 156
  • ISBN : 9783036500317
  • Language : En, Es, Fr & De
GET BOOK

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.

Thermal Processing of Food

Thermal Processing of Food
Potential Health Benefits and Risks

by Senate Commission on Food Safety SKLM

  • Publisher : John Wiley & Sons
  • Release : 2007-09-24
  • Pages : 294
  • ISBN : 3527611509
  • Language : En, Es, Fr & De
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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
A Book

by Patrick Kimuyu

  • Publisher : GRIN Verlag
  • Release : 2017-11-14
  • Pages : 53
  • ISBN : 3668571929
  • Language : En, Es, Fr & De
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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 are known to form adducts with most proteins including glutathione, and they are eliminated from the body through the renal system which serves as the primary route of acrylamide excretion. In the past decade, acrylamide has attracted immense attention from food agencies after it was found to be formed naturally in most carbohydrate-rich foods; thus, raising health concerns. The results obtained from epidemiological studies show that dietary acrylamide causes toxicity, and it is a potent carcinogen. Therefore, mitigation approaches have been designed including the reduction of acrylamide precursors in potatoes and controlling processing conditions.

The Determination of Acrylamide in Foods by LC-ESI-MS-MS

The Determination of Acrylamide in Foods by LC-ESI-MS-MS
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 2007
  • Pages : 129
  • ISBN : 9780662476030
  • Language : En, Es, Fr & De
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Trade Guidelines on Reducing Acrylamide in Food

Trade Guidelines on Reducing Acrylamide in Food
A Book

by 食物安全中心 (香港, 中國)

  • Publisher : Unknown Publisher
  • Release : 2011
  • Pages : 2
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Development of New Technologies to Minimize Acrylamide in Food

Development of New Technologies to Minimize Acrylamide in Food
AiF-FV 108 ZBG

by Anonim

  • Publisher : Unknown Publisher
  • Release : 2005
  • Pages : 77
  • ISBN : 9783925032424
  • Language : En, Es, Fr & De
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