Acrylamide in Food

<p>Introduction: Potential Safety Risks Associated with Thermal Processing of Foods<br>1. Acrylamide Formation Mechanisms<br>2. Challenges in Estimating Dietary Acrylamide Intake<br>3. Trends in Food Acrylamide</p> <p>Section A. Acrylamide, The Food Chain in the Context of Harm<br>4. Acrylamide Intake, Its Effects on Tissues and Cancer<br>5. Maternal Acrylamide and Effects on Offspring<br>6. Metabolism of Acrylamide in Humans and Biomarkers of Exposure to Acrylamide  </p> <p>Section B. Acrylamide in Foods<br>7. Mitigation Measures and Benchmark Levels for Acrylamide in Foods<br>8. Acrylamide in Bakery Products<br>9. Acrylamide in Fried Potato Products<br>10. Acrylamide in Coffee and Coffee Substitutes<br>11. Acrylamide in Soybean Products, Roasted Nuts and Seeds, and Dried Fruits<br>12. Acrylamide in Tea Products, Prof. Fang Chen, College of Food Science and Nutritional Engineering<br>13. Acrylamide in Table Olives<br>14. Acrylamide in Battered Products<br>15. Acrylamide in Surface and Drinking Water</p> <p>Section C. Interactions and Reductions<br>16. Role of Hydroxymethylfurfural on Acrylamide Formation during Thermal Processing of Foods<br>17. Multiresponse Kinetic Modelling of Acrylamide Formation in Foods<br>18. Reactions of Acrylamide during Digestions of Thermally Processed Foods<br>19. Use of Nucleophilic Compounds, and Their Combination, for Acrylamide<br>20. Lipid Oxidation Promotes Acrylamide Formation in Fat-Rich Systems.<br>21. Relationship between Antioxidants and Acrylamide Formation<br>22. Interaction between Bioactive Carbonyl Compounds and Asparagine and Impact on Acrylamide<br>23. Effect of Inorganic Salts on Acrylamide Formation in Cereal Matrices<br>24. Inhibition of Acrylamide Formation by Vanadium Salt in French Fries and Potato Chips<br>25. Impact of L-Asparaginase on Acrylamide Content in Fried Potato and Bakery Products<br>26. Alternative Technologies for the Mitigation of Acrylamide in Processed Foods </p> <p>Section D. Methods of Analysis<br>27. Colour Image Analysis for Detection of Acrylamide<br>28. Rapid Spectroscopic Methods for Quantitation of Acrylamide in Foods<br>29. Analysis of Acrylamide in Foods with Special Emphasis on Sample Preparation and Gas Chromatography–Mass Spectrometry Detection<br>30. Liquid Chromatographic Tandem Mass Spectrometry to Determine Acrylamide in Foods<br>31. Quantitation of Acrylamide in Foods by High-Resolution Mass Spectrometry<br>32. Detection of Acrylamide by Biosensors </p>