
Acrylamide in Food
- 2nd Edition - August 31, 2023
- Imprint: Academic Press
- 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

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Request a sales quoteAcrylamide 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.- Thoroughly updated revision, providing detailed information on acrylamide formation in various foods
- Includes updated content on new regulation regarding the presence of acrylamide in processed foods
- Includes interaction of acrylamide with other compounds and its fate during digestion
- Explores acrylamide in the food chain in the context of harm, such as acrylamide and cancer, neuropathology of acrylamide, and maternal acrylamide
- Cover image
- Title page
- Table of Contents
- Copyright
- List of contributors
- Biographies
- Preface to the First Edition
- Preface to the Second Edition
- Introduction: potential safety risks associated with thermal processing of foods
- Abstract
- 1. Risks associated with thermal processing
- 2. Chemistry of the Maillard reaction
- 3. Acrylamide in heated foods
- 4. Benchmark levels
- Chapter 1. Acrylamide formation mechanisms
- Introduction
- Major pathways of acrylamide formation
- Aldo versus keto sugars
- Intermediacy of 3-APA
- Intermediacy of the glycoconjugates
- Intermediacy of 5-hydroxymethylfurfural
- Minor pathways and non-Maillard routes to acrylamide
- Factors impacting the formation of acrylamide in food
- Mitigation, the FoodDrinkEurope “Acrylamide Toolbox”
- Key facts
- Mini dictionary
- Summary points
- Chapter 2. Challenges in estimating dietary acrylamide intake
- Introduction
- Methods to estimate the usual dietary acrylamide intake and its shortcomings
- Measurement error
- Standardized dietary acrylamide intake across countries
- Potential new tools to estimate dietary acrylamide intake
- Main challenges in estimating dietary acrylamide intake
- Potential improvements in estimating dietary acrylamide exposure
- Key facts
- Mini dictionary
- Summary points
- Disclaimer
- Chapter 3. Trends of changes in the content of acrylamide in food in Europe, 2002–2019
- Introduction
- Conclusions
- Key facts
- Mini-dictionary
- Summary points
- Section A. Acrylamide, the food chain in the context of harm
- Chapter 4. Acrylamide intake, its effects on tissues and cancer
- Introduction
- Key facts
- Mini dictionary
- Summary points
- Chapter 5. Maternal acrylamide and effects on offspring
- Introduction
- Central and peripheral nervous system
- Reproductive system
- Digestive system
- Body weight
- Conclusions
- Key facts
- Mini dictionary
- Summary points
- Chapter 6. Metabolism of acrylamide in humans and biomarkers of exposure to acrylamide
- Introduction
- Absorption and bioavailability
- Biotransformation
- Biomarkers of acrylamide exposure
- The effect of bioactive food components on biomarkers of acrylamide exposure
- Key facts
- Mini dictionary
- Summary points
- Section B. Acrylamide in foods
- Chapter 7. Acrylamide in bakery products
- Introduction
- Occurrence levels of acrylamide in bakery products
- Factors affecting acrylamide formation in bakery products
- Synopsis of analytical techniques
- Key facts
- Mini dictionary
- Summary points
- Chapter 8. Acrylamide in fried potato products
- Acrylamide in food and its toxicity
- Acrylamide formation
- Prevalence of acrylamide in fried potato products
- Risk assessment of acrylamide
- Factors contributing to variation in acrylamide in French fries preparation
- Role of food handlers in acrylamide formation in fried potatoes products
- Measures to mitigate acrylamide formation in French fries prepared in food service establishments
- Concluding remarks
- Synopsis analytical technique
- Key facts
- Mini dictionary
- Summary points
- Chapter 9. Acrylamide in coffee and coffee substitutes
- Introduction
- Mechanisms of acrylamide formation in coffee and coffee substitutes, and influencing factors
- Mitigation of acrylamide concentration
- Preventive strategies
- Removal strategies
- Synopsis of analytical techniques
- Key facts
- Mini dictionary
- Summary points
- Chapter 10. Acrylamide in soybean products, roasted nuts, and dried fruits
- Introduction
- Acrylamide in soybean products
- Acrylamide in roasted nuts
- Acrylamide in dried fruits
- Key facts
- Mini dictionary
- Summary points
- Chapter 11. Acrylamide in tea products
- Introduction
- Acrylamide levels in tea
- Factors affecting acrylamide levels in tea
- Synopsis of analytical techniques
- Key facts
- Mini dictionary
- Summary points
- Chapter 12. Acrylamide in table olives
- Introduction
- Californian-style ripe olive processing
- Formation of acrylamide in Californian-style ripe olive processing
- Influence of olive cultivar, maturation stage, and processing conditions on acrylamide content
- Influence of preservation method, presentation form, and storage time
- Strategies to mitigate the formation of acrylamide in Californian-style ripe olives
- Effect of domestic cooking on acrylamide content
- Acrylamide precursors in ripe olives
- Synopsis of analytical techniques
- GC-MS with bromination
- LC-MS/MS
- Key facts
- Mini-dictionary
- Summary points
- Chapter 13. Acrylamide in battered products
- Introduction
- Acrylamide content
- Effects of oils on acrylamide formation
- Inhibiting the formation of acrylamide
- Synopsis of analytical techniques
- Key facts
- Mini-dictionary
- Summary points
- Chapter 14. Acrylamide in surface and drinking water
- Introduction
- Acrylamide in surface and drinking water
- Synopsis of analytical techniques
- Key facts
- Mini-dictionary
- Summary points
- Section C. Interactions and reductions
- Chapter 15. Role of hydroxymethylfurfural on acrylamide formation during thermal processing of foods
- Introduction
- Formation of acrylamide from HMF and asparagine
- Fate of HMF during digestion of thermally processed foods
- Reduction of HMF as a mitigation strategy for acrylamide in thermally processed foods
- Analytical synopsis
- Key facts
- Mini dictionary
- Summary points
- Chapter 16. Multiresponse kinetic modeling of acrylamide formation in foods
- Introduction
- Multiresponse kinetic modeling
- Modeling of acrylamide formation/elimination kinetics
- Factors affecting acrylamide formation/elimination kinetics
- Synopsis of analytical techniques
- Key facts
- Mini dictionary
- Summary points
- Chapter 17. Reactions of acrylamide during digestions of thermally processed foods
- Introduction
- Reactivity of acrylamide
- Reactions of acrylamide during in vitro digestion
- Effect of reactions of acrylamide on its bioaccessibility
- Effect of reactions of acrylamide on its toxicity
- Conclusion
- Analytical synopsis
- Key facts
- Mini dictionary
- Summary points
- Chapter 18. Use of nucleophilic compounds, and their combination, for acrylamide removal
- Introduction
- Michael addition of thiols to acrylamide
- Michael addition of amino compounds to acrylamide
- Combined action of thiol and amino groups for acrylamide removal
- Reactions produced during digestion
- Practical uses of nucleophilic compounds for acrylamide removal in food products
- Synopsis of analytical techniques
- Key facts
- Mini-dictionary
- Summary points
- Chapter 19. Lipid oxidation promotes acrylamide formation in lipid-rich systems
- Background
- Generalities on lipid oxidation
- LO contribution to AA formation in model systems
- Real food systems
- The role of antioxidant compounds in preventing AA formation
- Conclusions
- Synopsis of analytical techniques
- Key facts
- Mini dictionary
- Summary points
- Chapter 20. Relationship between antioxidants and acrylamide formation
- Introduction
- Discordant results and questions raised
- Different effects of various antioxidants on acrylamide formation
- Discordant effects of the same kind of antioxidant on acrylamide formation
- Discordant effects between antioxidative extract and its representative components
- Why do different antioxidants have discordant effects on acrylamide?
- Reaction/interaction with asparagine
- Reaction with sucrose to trigger its decomposition
- Trapping of Maillard reaction intermediates
- Destructive and protective reactions with acrylamide
- What is the role of antioxidant capacity in acrylamide formation?
- Why does the same kind of antioxidant either inhibit or enhance acrylamide in different researches?
- Reaction conditions
- Polarity of the solvent/matrix and the antioxidant
- Concentration of the antioxidant
- Why do some phyto-extracts and their representative components behave differently?
- Conclusions and outlooks
- Synopsis of analytical techniques
- Antioxidant capacity
- Substrates
- HMF
- Key facts
- Mini dictionary
- Summary points
- Chapter 21. Interaction between bioactive carbonyl compounds and asparagine and impact on acrylamide
- Introduction
- Mechanism of acrylamide formation
- Role of bioactive carbonyl compounds on acrylamide formation
- Competition with hydroxycarbonyl compounds
- Factors affecting the reactivity of carbonyl compounds and the role of melting point
- Formation mechanism of acrylamide between asparagine and bioactive carbonyl compounds
- Limiting the reactivity of bioactive carbonyl compounds
- Key facts
- Mini dictionary
- Summary points
- Chapter 22. Effect of inorganic salts on acrylamide formation in cereal matrices
- Introduction
- From model systems to food application
- Mechanism of action
- Prevention of Schiff base formation
- Changes in pH value
- Polymerization of acrylamide
- Promotion mechanism of ammonium salts
- Applications of inorganic salts on acrylamide mitigation in foods
- Gingerbread
- Short-dough biscuits, cookies and tortilla chips
- Soft bread
- Extrudates and puffed cereal products
- Limitations of inorganic salts in food applications
- Synopsis of analytical techniques
- Key facts
- Mini-dictionary
- Summary points
- Chapter 23. Impact of l-asparaginase on acrylamide content in fried potato and bakery products
- Introduction
- Mechanism of l-asparaginase action
- Occurrence of l-asparagine in plants
- l-asparaginase applications in model systems and in food matrices
- Potato-based matrices for l-asparaginase treatment
- Synopsis of analytical techniques
- Key facts
- Mini-dictionary
- Summary points
- Chapter 24. Alternative technologies for the mitigation of acrylamide in processed foods
- Introduction
- Application of vacuum processes
- Radio frequency processes
- Pretreatment with pulsed electric field and ultrasound
- Synopsis of analytical techniques
- Key facts
- Mini-dictionary
- Summary points
- Section D. Methods of analysis
- Chapter 25. Color image analysis for detection of acrylamide
- Introduction
- Image acquisition systems
- Image data processing
- Acrylamide and color measurement
- Synopsis of analytical techniques
- Key facts
- Mini dictionary
- Summary points
- Chapter 26. Acrylamide analysis in foods using gas chromatography-mass spectrometry with different sample preparation strategies
- Introduction
- Sampling and homogenization
- Extraction
- Extract cleanup
- GC–MS detection
- Key facts
- Mini dictionary
- Summary points
- Chapter 27. Liquid chromatographic tandem mass spectrometry to determine acrylamide in foods
- Introduction
- Extraction methods
- Cleanup methods
- Solid phase extraction
- Chromatography
- Liquid chromatography–mass spectrometry
- Liquid chromatography–tandem mass spectrometry
- Derivatization
- Quantification methods
- Quality control and method performance
- Key facts
- Mini dictionary
- Summary points
- Chapter 28. Quantitation of acrylamide in foods by high-resolution mass spectrometry
- Introduction
- LC-HRMS setup
- DART-HRMS and indirect estimation of acrylamide formation
- Acrylamide content in foods: prediction and quantitation
- Comments and take-home message
- Key facts
- Mini dictionary
- Summary points
- Acknowledgments
- Chapter 29. Detection of acrylamide by biosensors
- Introduction
- Basic concept of biosensor
- Acrylamide biosensors
- Conclusion and future outlook
- Key facts
- Mini dictionary
- Summary points
- Index
- Edition: 2
- Published: August 31, 2023
- No. of pages (Paperback): 644
- No. of pages (eBook): 630
- Imprint: Academic Press
- Language: English
- Paperback ISBN: 9780323991193
- eBook ISBN: 9780323991902
VG
Vural Gokmen
Professor Gökmen graduated in 1990 with food engineering degree, and gained his PhD degree in 1998. In 2004, he was awarded as outstanding young scientist by the Turkish Academy of Sciences, and in 2007 he received the science incentive award by Scientific and Technological Council of Turkey. In his career Professor Gökmen has carried out national and international research projects related to different aspects of food science. He has collaborated with research groups in Italy, Spain, Germany, France, Netherland, USA, UK, Czech Republic, Slovakia, Serbia, Belgium, and Denmark. Professor Gökmen has founded Food Research Center at Hacettepe University in 2010, and he served as founding director until Feb 2013.
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