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Advances in Experimental Medicine and Biology

Chemistry and Safety of Acrylamide in Food

Editors: Friedman, Mendel, Mottram, Don (Eds.)

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About this book

Reports that heat processing of foods induces the formation of acrylamide heightened interest in the chemistry, biochemistry, and safety of this compound. Acrylamide-induced neurotoxicity, reproductive toxicity, genotoxicity, and carcinogenicity are potential human health risks based on animal studies. Because exposure of humans to acrylamide can come from both external sources and the diet, there exists a need to develop a better understanding of its formation and distribution in food and its role in human health. To contribute to this effort, experts from eight countries have presented data on the chemistry, analysis, metabolism, pharmacology, and toxicology of acrylamide.

Specifically covered are the following aspects: exposure from the environment and the diet; biomarkers of exposure; risk assessment; epidemiology; mechanism of formation in food; biological alkylation of amino acids, peptides, proteins, and DNA by acrylamide and its epoxide metabolite glycidamide; neurotoxicity, reproductive toxicity, and carcinogenicity; protection against adverse effects; and possible approaches to reducing levels in food. Cross-fertilization of ideas among several disciplines in which an interest in acrylamide has developed, including food science, pharmacology, toxicology, and medicine, will provide a better understanding of the chemistry and biology of acrylamide in food, and can lead to the development of food processes to decrease the acrylamide content of the diet.

Reviews

From the reviews:

"Exposure of humans to acrylamide cannot only come from external sources … but also from the diet. This new aspect initiates researchers to develop a better understanding of its formation … . a Symposium … took place in Anaheim, California on March 29-31, 2004. … The Proceedings of this symposium have been published in the Series ‘Advances in Experimental Medicine and Biology’ … . this volume is recommended to all researchers and professionals in the field of food science. They must have it … ." (Advances in Food Sciences, Vol. 28 (1), 2006)


Table of contents (34 chapters)

Table of contents (34 chapters)
  • Acrylamide in Food: The Discovery and Its Implications

    Pages 1-19

    Törnqvist, Margareta

  • Acrylamide Neurotoxicity: Neurological, Morhological and Molecular Endpoints in Animal Models

    Pages 21-37

    LoPachin, Richard M.

  • The Role of Epidemiology in Understanding the Relationship between Dietary Acrylamide and Cancer Risk in Humans

    Pages 39-47

    Mucci, Lorelei A. (et al.)

  • Mechanisms of Acrylamide Induced Rodent Carcinogenesis

    Pages 49-62

    Klaunig, James E. (et al.)

  • Exposure to Acrylamide

    Pages 63-76

    Petersen, Barbara J., PhD (et al.)

Buy this book

eBook $229.00
price for USA in USD (gross)
  • ISBN 978-0-387-24980-3
  • Digitally watermarked, DRM-free
  • Included format: PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $299.99
price for USA in USD
  • ISBN 978-0-387-23920-0
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
Softcover $299.99
price for USA in USD
  • ISBN 978-1-4419-3672-1
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
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Bibliographic Information

Bibliographic Information
Book Title
Chemistry and Safety of Acrylamide in Food
Editors
  • Mendel Friedman
  • Don Mottram
Series Title
Advances in Experimental Medicine and Biology
Series Volume
561
Copyright
2005
Publisher
Springer US
Copyright Holder
Springer-Verlag US
eBook ISBN
978-0-387-24980-3
DOI
10.1007/b106417
Hardcover ISBN
978-0-387-23920-0
Softcover ISBN
978-1-4419-3672-1
Series ISSN
0065-2598
Edition Number
1
Number of Pages
XII, 466
Number of Illustrations
147 b/w illustrations
Topics