Skip to main content

Save up to 20% on Elsevier print and eBooks with free shipping. No promo code needed.

Save up to 20% on print and eBooks.

Acrylamide in Food

2nd Edition - August 31, 2023

Editors: Vural Gokmen, Burce Atac Mogol

Language: English
Paperback ISBN:
9 7 8 - 0 - 3 2 3 - 9 9 1 1 9 - 3
eBook ISBN:
9 7 8 - 0 - 3 2 3 - 9 9 1 9 0 - 2

Acrylamide in Food, Second Edition, is fully updated with four new chapters that incorporate current literature on acrylamide, including analysis, formation mechanisms, le… Read more

Acrylamide in Food

Purchase options

LIMITED OFFER

Save 50% on book bundles

Immediately download your ebook while waiting for your print delivery. No promo code is needed.

Institutional subscription on ScienceDirect

Request a sales quote

Acrylamide in Food, Second Edition, is fully updated with four new chapters that incorporate current literature on acrylamide, including analysis, formation mechanisms, levels in foods, reduction strategies, and new regulations, such as the one made by the European Union in 2017 regarding the presence of acrylamide in processed foods.

The book comprises of four parts: part one introduces acrylamide and the food chain in the context of harm and health. Part two focusses on acrylamide in various types of foods, such as bakery products, fried potato products, coffee, battered products, water, table olives, etc. Part three highlights its interaction mechanisms and health effects. Part four discusses methods of analysis.

Acrylamide in Food, Second Edition

is edited by a team of international experts in the field and is a quality reference in the developing field of acrylamide in food. It is valuable to researchers in the food industry or working on evaluating the factors affecting the formation of acrylamide in different heat-treated foods and the possibilities of reducing acrylamide formation accordingly.