Table of Contents
1. Acrylamide formation mechanism
2. Challenges in estimating dietary acrylamide intake
3. Secular trends in food acrylamide
Acrylamide, The Food Chain in the Context of Harm
4. Acrylamide Intake, Its Effects on tissues and Cancer
5. Maternal acrylamide and effects on offspring
6. Metabolism of acrylamide in humans and biomarkers of the exposure to acrylamide
Acrylamide in Foods
7. Acrylamide in bakery products
8. Acrylamide in fried potato products
9. Acrylamide in coffee and coffee substitutes
10. Acrylamide in soybean products, roasted nuts and dried fruits
11. Acrylamide in tea products
12. Acrylamide in table olives
13. Acrylamide in battered products
14. Acrylamide in surface and drinking water
Interactions and Reductions
15. Use of nucleophilic compounds, and their combination, for acrylamide removal
16. Lipid oxidation promotes acrylamide formation in fat-rich systems
17. Relationship between antioxidants and acrylamide formation
18. Interaction between bioactive carbonyl compounds and asparagine and impact on acrylamide
19. Effect of inorganic salts on acrylamide formation in cereal matrices
20. Inhibition of acrylamide formation by vanadium salt in French fries and potato chips
21. Impact of L-asparaginase on acrylamide content in fried potato and bakery products
22. Alternative technologies for the mitigation of acrylamide in processed foods
23. Analysis of acrylamide in foods with special emphasis on sample preparation and gas chromatography-mass spectrometry detection
Methods of Analysis
24. Liquid chromatographic tandem mass spectrometry to determine acrylamide in foods
25. Quantitation of acrylamide in foods by high-resolution mass spectrometry
26. Detection of acrylamide by biosensors