By Vural Gökmen
Acrylamide in nutrition: research, content material and strength overall healthiness results provides the new analytical methodologies for acrylamide detection, updated information regarding its incidence in numerous meals (such as bakery items, fried potato items, espresso, battered items, water, desk olives etc.), and its interplay mechanisms and overall healthiness results.
The ebook is designed for meals scientists, technologists, toxicologists, and foodstuff employees, offering a useful commercial reference booklet that also is excellent for educational libraries that conceal the domain names of nutrition construction or nutrition technology.
As the realm overall healthiness association has declared that acrylamide represents a possible healthiness probability, there was, lately, a rise in fabric at the formation and presence of acrylamide in several meals. This booklet compiles and synthesizes that details in one resource, hence allowing these in a single self-discipline to familiarize yourself with the recommendations and functions in different disciplines of nutrients technological know-how.
- Provides most modern info on acrylamide in quite a few meals (bakery items, fried potato items, espresso, battered items, water, desk olives, etc.)
- Explores acrylamide within the nutrition chain within the context of damage, similar to acrylamide and melanoma, neuropathology of acrylamide, maternal acrylamide and results on offspring and its poisonous results in tissues
- Touches on quite a few topics, together with acrylamide, excessive heated meals, nutritional acrylamide, acrylamide formation, N-acetyl-S-(2-carbamoylethyl)-cysteine (AAMA), acrylamide removing, L-asparaginase, and acrylamide determination
- Presents fresh analytical methodologies for acrylamide decision, together with liquid chromatographic tandem mass spectrometry and gasoline chromatography-mass spectrometry
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Extra resources for Acrylamide in food : analysis, content and potential health effects
Example text
Analysis of 3-aminopropionamide: a potential precursor of acrylamide. J Biochem Biophys Methods 2006;69:215–21. [20] Perez-Locas C,Yaylayan VA. Further insight into thermally and pH induced generation of acrylamide from glucose/asparagine model systems. J Agric Food Chem 2008;56:6069–74. Acrylamide Formation Mechanism [21] Stadler RH,Verzegnassi L,Varga N, Grigorov M, Studer A, et al. Formation of vinylogous compounds in model Maillard reaction systems. Chem Res Toxicol 2003;16:1242–50. [22] Ehling S, Hengel M, Shibamoto T.
5] Taeymans D, Wood J, Ashby P, Blank I, Studer A, Stadler RH, et al. Review of acrylamide: an industry perspective on research, analysis, formation and control. Crit Rev Food Sci Nutr 2004;44:323–47. [6] Taeymans D, Anderson A, Ashby P, Blank I, Gonde P,Van Eijck P, et al. Acrylamide: update on selected research activities conducted by the European food and drink industry. J AOAC Int 2005;88:234–41. [7] Stadler RH, Scholz GS. Acrylamide: an update on current knowledge in analysis, levels in food, mechanisms of formation, and potential strategies of control.
3] Stadler RH, Blank I, Varga N, Robert F, Hau J, Guy PA, et al. Acrylamide from Maillard reaction products. Nature 2002;419:449–50. [4] Mottram DS, Wedzicha BL, Dodson AT. Acrylamide is formed in the Maillard reaction. Nature 2002;419:448–9. [5] Taeymans D, Wood J, Ashby P, Blank I, Studer A, Stadler RH, et al. Review of acrylamide: an industry perspective on research, analysis, formation and control. Crit Rev Food Sci Nutr 2004;44:323–47. [6] Taeymans D, Anderson A, Ashby P, Blank I, Gonde P,Van Eijck P, et al.
