ACRYLAMIDE IN FOOD

by Nigel G Halford, Tanya Curtis

Overview

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

Product Details

ISBN-13:	9781786346605
Publisher:	World Scientific Publishing Europe Ltd
Publication date:	02/20/2019
Sold by:	Barnes & Noble
Format:	eBook
Pages:	172
File size:	6 MB

Table of Contents

Preface; Introduction: Toxicology of Acrylamide and its Formation in Food; The Response of International Food Safety Authorities; Measures Taken by the Food Industry to Reduce Acrylamide Levels; Agronomic and Genetic Approaches to Reducing the Acrylamide-Forming Potential of Wheat and Rye; Agronomic and Genetic Approaches to Reducing the Acrylamide-Forming Potential of Potato; Conclusions