Acrylamide In Food

Written By Nigel G Halford
Acrylamide In Food
  • Publsiher : World Scientific
  • Release : 20 February 2019
  • ISBN : 1786346605
  • Pages : 172 pages
  • Rating : /5 from reviews
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Download or read book entitled Acrylamide In Food by author: Nigel G Halford which was release on 20 February 2019 and published by World Scientific with total page 172 pages . This book available in PDF, EPUB and Kindle Format. 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 Date : 2019-02-20
  • Total pages : 172
  • ISBN : 1786346605
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Summary : 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. ...

Chemistry and Safety of Acrylamide in Food

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  • Publisher : Springer Science & Business Media
  • Release Date : 2006-07-18
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Summary : 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

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Summary : 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 ...

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  • Publisher : Academic Press
  • Release Date : 2015-07-31
  • Total pages : 532
  • ISBN : 1786346605
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Summary : 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 ...

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Summary : 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 ...

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Summary : 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, ...

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Summary : Read online Acrylamide in Food Is it A Real Threat to Public Health written by , published by Am Cncl on Science, Health which was released on . Download full Acrylamide in Food Is it A Real Threat to Public Health Books now! Available in PDF, ePub and Kindle....

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  • Release Date : 2008
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Summary : Read online Acrylamide in Food and Cancer Risk written by , published by which was released on 2008. Download full Acrylamide in Food and Cancer Risk Books now! Available in PDF, ePub and Kindle....

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  • Release Date : 2005
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Summary : Read online Chemistry and Safety of Acrylamide in Food written by , published by which was released on 2005. Download full Chemistry and Safety of Acrylamide in Food Books now! Available in PDF, ePub and Kindle....

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  • Publisher : LAP Lambert Academic Publishing
  • Release Date : 2015-06-25
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  • ISBN : 1786346605
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Summary : 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 ...

Acrylamide in Food

Acrylamide in Food
  • Author : Hong Kong Food and Environmental Hygiene Department,Hong Kong Food and Environmental Hygiene Department. Food and Public Health Branch
  • Publisher : Unknown
  • Release Date : 2003
  • Total pages : 28
  • ISBN : 1786346605
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Summary : Read online Acrylamide in Food written by Hong Kong Food and Environmental Hygiene Department,Hong Kong Food and Environmental Hygiene Department. Food and Public Health Branch, published by which was released on 2003. Download full Acrylamide in Food Books now! Available in PDF, ePub and Kindle....

EFSA Explains Risk Assessment

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  • Publisher : Unknown
  • Release Date : 2015
  • Total pages : 4
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Summary : Read online EFSA Explains Risk Assessment written by , published by which was released on 2015. Download full EFSA Explains Risk Assessment Books now! Available in PDF, ePub and Kindle....

Thermal Processing of Food

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  • Author : Senate Commission on Food Safety SKLM
  • Publisher : John Wiley & Sons
  • Release Date : 2007-09-24
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Summary : 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

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Summary : 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 ...

Trade Guidelines on Reducing Acrylamide in Food

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  • Author : 食物安全中心 (香港, 中國)
  • Publisher : Unknown
  • Release Date : 2011
  • Total pages : 2
  • ISBN : 1786346605
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Summary : Read online Trade Guidelines on Reducing Acrylamide in Food written by 食物安全中心 (香港, 中國), published by which was released on 2011. Download full Trade Guidelines on Reducing Acrylamide in Food Books now! Available in PDF, ePub and Kindle....