Acrylamide in Food, Second Edition: A Comprehensive Guide

Edited by renowned expert Vural Gokmen, Acrylamide in Food, Second Edition, is a thoroughly revised and updated resource that delves into the intricacies of acrylamide in the food industry. This seminal work incorporates the latest research and findings, including four new chapters that provide in-depth analysis on acrylamide formation, reduction strategies, and recent regulations.

Comprehensive Coverage of Acrylamide in Food

This comprehensive guide is divided into four parts, each tackling a distinct aspect of acrylamide in food:

• Part one introduces the context of acrylamide in the food chain, exploring the risks and health implications associated with its presence.
• Part two examines acrylamide levels in various food products, including bakery items, fried potato products, coffee, battered goods, water, and table olives.
• Part three delves into the interaction mechanisms and health effects of acrylamide, providing valuable insights into its impact on human health.
• Part four focuses on the methods of analysis, equipping researchers and professionals with the necessary tools to detect and quantify acrylamide in different food matrices.

This authoritative reference is a testament to the expertise of its international team of editors, who have distilled their collective knowledge to create a seminal work that will serve as a valuable resource for the food industry, researchers, and policymakers alike.

Key Features and Updates

• Thoroughly revised and updated to reflect the latest research and findings in the field
• New chapters on acrylamide analysis, formation mechanisms, and reduction strategies
• Updated content on the European Union’s 2017 regulation regarding acrylamide in processed foods
• Exclusive insights into the interaction of acrylamide with other compounds and its fate during digestion
• Comprehensive exploration of the food chain in the context of harm, including acrylamide and cancer, neuropathology, and maternal acrylamide

Acrylamide in Food, Second Edition, is an indispensable resource for researchers, policymakers, and professionals seeking to understand the complexities of acrylamide in the food industry and develop effective strategies to mitigate its impact.

Book Details

Publisher: Elsevier Science

Publication Date: August 31, 2023

Language: English

ISBN: 9780323991193, 9780323991902