Health Implications Of Acrylamide In Food

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Acrylamide in Food

Author : Vural Gokmen
Publisher : Academic Press
ISBN 13 : 0128028750
Total Pages : 551 pages
Book Rating : 4.1/5 (28 download)

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Book Synopsis Acrylamide in Food by : Vural Gokmen

Download or read book Acrylamide in Food written by Vural Gokmen and published by Academic Press. This book was released on 2015-07-31 with total page 551 pages. Available in PDF, EPUB and Kindle. Book excerpt: Acrylamide in Food: Analysis, Content and Potential Health Effects provides the recent analytical methodologies for acrylamide detection, up-to-date information about its occurrence in various foods (such as bakery products, fried potato products, coffee, battered products, water, table olives etc.), and its interaction mechanisms and health effects. The book is designed for food scientists, technologists, toxicologists, and food industry workers, providing an invaluable industrial reference book that is also ideal for academic libraries that cover the domains of food production or food science. As the World Health Organization has declared that acrylamide represents a potential health risk, there has been, in recent years, an increase in material on the formation and presence of acrylamide in different foods. This book compiles and synthesizes that information in a single source, thus enabling those in one discipline to become familiar with the concepts and applications in other disciplines of food science. Provides latest information on acrylamide in various foods (bakery products, fried potato products, coffee, battered products, water, table olives, etc.) Explores acrylamide in the food chain in the context of harm, such as acrylamide and cancer, neuropathology of acrylamide, maternal acrylamide and effects on offspring and its toxic effects in tissues Touches on a variety of subjects, including acrylamide, high heated foods, dietary acrylamide, acrylamide formation, N-acetyl-S-(2-carbamoylethyl)-cysteine (AAMA), acrylamide removal, L-asparaginase, and acrylamide determination Presents recent analytical methodologies for acrylamide determination, including liquid chromatographic tandem mass spectrometry and gas chromatography-mass spectrometry

Chemistry and Safety of Acrylamide in Food

Author : Mendel Friedman
Publisher : Springer Science & Business Media
ISBN 13 : 9780387239200
Total Pages : 492 pages
Book Rating : 4.2/5 (392 download)

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Book Synopsis Chemistry and Safety of Acrylamide in Food by : Mendel Friedman

Download or read book Chemistry and Safety of Acrylamide in Food written by Mendel Friedman and published by Springer Science & Business Media. This book was released on 2005-04-22 with total page 492 pages. Available in PDF, EPUB and Kindle. Book excerpt: Interest in the chemistry, biochemistry, and safety of acrylamide is running high. These proceedings contain presentations by experts from eight countries on the chemistry, analysis, metabolism, pharmacology, and toxicology of the compound.

Health Implications of Acrylamide in Food

Author : Food and Agriculture Organization of the United Nations
Publisher : World Health Organization
ISBN 13 : 9241562188
Total Pages : 38 pages
Book Rating : 4.2/5 (415 download)

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Book Synopsis Health Implications of Acrylamide in Food by : Food and Agriculture Organization of the United Nations

Download or read book Health Implications of Acrylamide in Food written by Food and Agriculture Organization of the United Nations and published by World Health Organization. This book was released on 2002-12-28 with total page 38 pages. Available in PDF, EPUB and Kindle. Book excerpt: The FAO/WHO Consultation on Health Implications of Acrylamide in Food has undertaken a preliminary evaluation of new and existing data and research on acrylamide. The Consultation provided a range of recommendations for further information and new studies to better understand the risk to human health posed by acrylamide in food. The Consultation also provided some advice to minimize whatever risk exists including avoiding excessive cooking of food choosing healthy eating investigating possibilities for reducing levels of acrylamide in food and establishing an international network on acrylamide in food. The Consultation reviewed the methods of analysis available to test for acrylamide in foodstuffs and food ingredients and for acrylamide and its metabolites as haemoglobin adducts in blood. Of the limited range and number of foods analysed to date acrylamide levels are highest in potato and cereal-based products subjected to heat processing such as frying grilling or baking. However only a limited range of food types have been tested to date and these belong to the Western diet. The range of foods investigated needs to be extended to include staple foods from different regions and diets. Considered collectively data on the absorption metabolism distribution and excretion of acrylamide suggest that toxicological findings in animals should be assumed to be relevant for extrapolation to humans. The Consultation would encourage transparent and open risk assessment and risk management processes and recognises the importance of involving interested parties (consumer industry retail etc.) in this process.

Process-Induced Food Toxicants

Author : Richard H. Stadler
Publisher : John Wiley & Sons
ISBN 13 : 0470430095
Total Pages : 744 pages
Book Rating : 4.4/5 (74 download)

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Book Synopsis Process-Induced Food Toxicants by : Richard H. Stadler

Download or read book Process-Induced Food Toxicants written by Richard H. Stadler and published by John Wiley & Sons. This book was released on 2008-12-09 with total page 744 pages. Available in PDF, EPUB and Kindle. Book excerpt: Process-Induced Food Toxicants combines the analytical, health, and risk management issues relating to all of the currently known processing-induced toxins that may be present in common foods. It considers the different processing methods used in the manufacture of foods, including thermal treatment, drying, fermentation, preservation, fat processing, and high hydrostatic pressure processing, and the potential contaminants for each method. The book discusses the analysis, formation, mitigation, health risks, and risk management of each hazardous compound. Also discussed are new technologies and the impact of processing on nutrients and allergens.

Acrylamide in Food

Author : Vural Gokmen
Publisher : Elsevier
ISBN 13 : 0323991904
Total Pages : 646 pages
Book Rating : 4.3/5 (239 download)

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Book Synopsis Acrylamide in Food by : Vural Gokmen

Download or read book Acrylamide in Food written by Vural Gokmen and published by Elsevier. This book was released on 2023-09-18 with total page 646 pages. Available in PDF, EPUB and Kindle. Book excerpt: Acrylamide in Food, Second Edition, is fully updated with four new chapters that incorporate current literature on acrylamide, including analysis, formation mechanisms, levels in foods, reduction strategies, and new regulations, such as the one made by the European Union in 2017 regarding the presence of acrylamide in processed foods. The book comprises of four parts: part one introduces acrylamide and the food chain in the context of harm and health. Part two focusses on acrylamide in various types of foods, such as bakery products, fried potato products, coffee, battered products, water, table olives, etc. Part three highlights its interaction mechanisms and health effects. Part four discusses methods of analysis. Acrylamide in Food, Second Edition is edited by a team of international experts in the field and is a quality reference in the developing field of acrylamide in food. It is valuable to researchers in the food industry or working on evaluating the factors affecting the formation of acrylamide in different heat-treated foods and the possibilities of reducing acrylamide formation accordingly. Thoroughly updated revision, providing detailed information on acrylamide formation in various foods Includes updated content on new regulation regarding the presence of acrylamide in processed foods Includes interaction of acrylamide with other compounds and its fate during digestion Explores acrylamide in the food chain in the context of harm, such as acrylamide and cancer, neuropathology of acrylamide, and maternal acrylamide

Health Implications of Acrylamide in Food

Author :
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (759 download)

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Book Synopsis Health Implications of Acrylamide in Food by :

Download or read book Health Implications of Acrylamide in Food written by and published by . This book was released on with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Printbegrænsninger: Der kan printes kapitelvis.

Acrylamide and Other Hazardous Compounds in Heat-Treated Foods

Author : K Skog
Publisher : Woodhead Publishing
ISBN 13 : 9781845690113
Total Pages : 0 pages
Book Rating : 4.6/5 (91 download)

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Book Synopsis Acrylamide and Other Hazardous Compounds in Heat-Treated Foods by : K Skog

Download or read book Acrylamide and Other Hazardous Compounds in Heat-Treated Foods written by K Skog and published by Woodhead Publishing. This book was released on 2006-10-30 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Although the aim of cooking foods is to make them more appetizing and microbiologically safe, it is now known that cooking and food processing at high temperatures generate various kinds of toxic substances, such as heterocyclic amines and acrylamide, via the Maillard reaction. Summarising the latest research in this field, this important collection discusses both the formation of health-hazardous compounds during heat treatment of foods and practical methods to minimise their formation. Part one analyses the formation of hazardous compounds in heat-treated foods such as meat, potatoes, cereal and coffee. Part two discusses the health risks posed by heat-induced toxicants. It includes chapters on bio-monitoring, exposure assessment and risk assessment, as well as chapters on the risks of specific compounds. The final part of the book is concerned with the key area of minimising the formation of harmful compounds in food products. This can be achieved by controlling processing conditions and modifying ingredients, among other methods. With its distinguished editors and international team of contributors with unrivalled academic and industry experience, Acrylamide and other hazardous compounds in heat-treated foods, is invaluable for all those concerned with this crucial safety issue throughout the food industry.

The Sourdough School

Author : Vanessa Kimbell
Publisher : Kyle Books
ISBN 13 : 0857835084
Total Pages : 452 pages
Book Rating : 4.8/5 (578 download)

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Book Synopsis The Sourdough School by : Vanessa Kimbell

Download or read book The Sourdough School written by Vanessa Kimbell and published by Kyle Books. This book was released on 2018-04-05 with total page 452 pages. Available in PDF, EPUB and Kindle. Book excerpt: 'Master the art of sourdough with Vanessa and you will learn how to look after your own gut microbes and health.' - Tim Spector, author of The Diet Myth At her renowned Sourdough School, Vanessa has taught countless students the secrets of this healthy, more easily digestible bread, and now she has compiled her teachings for the home baker. From creating your own starter from scratch, you'll then move on to basic breadmaking techniques, before progressing to using sprouted grains and experimenting with flavours to produce Fig and Earl Grey and Cherry Plum loaves. With step-by-step photography, detailed instructions, specialist advice and Vanessa's indispensable encouragement, The Sourdough School celebrates the timeless craft of artisan baking.

Health Implications of Acrylamide in Food

Author :
Publisher :
ISBN 13 :
Total Pages : 35 pages
Book Rating : 4.:/5 (221 download)

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Book Synopsis Health Implications of Acrylamide in Food by :

Download or read book Health Implications of Acrylamide in Food written by and published by . This book was released on 2002 with total page 35 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Coffee

Author : Yi-Fang Chu
Publisher : John Wiley & Sons
ISBN 13 : 0470958782
Total Pages : 353 pages
Book Rating : 4.4/5 (79 download)

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Book Synopsis Coffee by : Yi-Fang Chu

Download or read book Coffee written by Yi-Fang Chu and published by John Wiley & Sons. This book was released on 2012-03-27 with total page 353 pages. Available in PDF, EPUB and Kindle. Book excerpt: Coffee: Emerging Health Benefits and Disease Prevention presents a comprehensive overview of the recent scientific advances in the field. The book focuses on the following topics: coffee constituents; pro- and antioxidant properties of coffee constituents; bioavailability of coffee constituents; health benefits and disease prevention effects of coffee; and potential negative impacts on health. Multiple chapters describe coffee's positive impact on health and various diseases: type 2 diabetes; neurodegenerative diseases (Parkinson's and Alzheimer's); cancer (prostate, bladder, pancreatic, breast, ovarian, colon and colorectal); cardiovascular health; and liver health. Coffee's positive effects on mood, suicide rate and cognitive performance are addressed as are the negative health impacts of coffee on pregnancy, insulin sensitivity, dehydration, gastric irritation, anxiety, and withdrawal syndrome issues. Written by many of the top researchers in the world, Coffee: Emerging Health Benefits and Disease Prevention is a must-have reference for food professionals in academia, industry, and governmental and regulatory agencies whose work involves coffee.

Acrylamide in Food: Analysis, Content and Potential Health Effects

Author :
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (972 download)

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Book Synopsis Acrylamide in Food: Analysis, Content and Potential Health Effects by :

Download or read book Acrylamide in Food: Analysis, Content and Potential Health Effects written by and published by . This book was released on with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Acrylamide in Food: Is it a real threat to public health

Author :
Publisher : Am Cncl on Science, Health
ISBN 13 :
Total Pages : 17 pages
Book Rating : 4./5 ( download)

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Book Synopsis Acrylamide in Food: Is it a real threat to public health by :

Download or read book Acrylamide in Food: Is it a real threat to public health written by and published by Am Cncl on Science, Health. This book was released on with total page 17 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Processing and Impact on Active Components in Food

Author : Victor R Preedy
Publisher : Academic Press
ISBN 13 : 0124047092
Total Pages : 725 pages
Book Rating : 4.1/5 (24 download)

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Book Synopsis Processing and Impact on Active Components in Food by : Victor R Preedy

Download or read book Processing and Impact on Active Components in Food written by Victor R Preedy and published by Academic Press. This book was released on 2014-05-27 with total page 725 pages. Available in PDF, EPUB and Kindle. Book excerpt: From beef to baked goods, fish to flour, antioxidants are added to preserve the shelf life of foods and ensure consumer acceptability. These production-added components may also contribute to the overall availability of essential nutrients for intake as well as the prevention of the development of unwelcome product characteristics such as off-flavours or colours. However, there are processes that reduce the amount of naturally occurring antioxidants and awareness of that potential is just as important for those in product research and development. There is a practical need to understand not only the physiological importance of antioxidants in terms of consumer health benefit, but how they may be damaged or enhanced through the processing and packaging phases. This book presents information key to understanding how antioxidants change during production of a wide variety of food products, with a focus toward how this understanding may be translated effectively to other foods as well. Addresses how the composition of food is altered, the analytical techniques used, and the applications to other foods Presents in-chapter summary points and other translational insights into concepts, techniques, findings and approaches to processing of other foods Explores advances in analytical and methodological science within each chapter

Marine Anthropogenic Litter

Author : Melanie Bergmann
Publisher : Springer
ISBN 13 : 3319165100
Total Pages : 456 pages
Book Rating : 4.3/5 (191 download)

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Book Synopsis Marine Anthropogenic Litter by : Melanie Bergmann

Download or read book Marine Anthropogenic Litter written by Melanie Bergmann and published by Springer. This book was released on 2015-06-01 with total page 456 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book describes how man-made litter, primarily plastic, has spread into the remotest parts of the oceans and covers all aspects of this pollution problem from the impacts on wildlife and human health to socio-economic and political issues. Marine litter is a prime threat to marine wildlife, habitats and food webs worldwide. The book illustrates how advanced technologies from deep-sea research, microbiology and mathematic modelling as well as classic beach litter counts by volunteers contributed to the broad awareness of marine litter as a problem of global significance. The authors summarise more than five decades of marine litter research, which receives growing attention after the recent discovery of great oceanic garbage patches and the ubiquity of microscopic plastic particles in marine organisms and habitats. In 16 chapters, authors from all over the world have created a universal view on the diverse field of marine litter pollution, the biological impacts, dedicated research activities, and the various national and international legislative efforts to combat this environmental problem. They recommend future research directions necessary for a comprehensive understanding of this environmental issue and the development of efficient management strategies. This book addresses scientists, and it provides a solid knowledge base for policy makers, NGOs, and the broader public.

Olives and Olive Oil as Functional Foods

Author : Apostolos Kiritsakis
Publisher : John Wiley & Sons
ISBN 13 : 1119135311
Total Pages : 693 pages
Book Rating : 4.1/5 (191 download)

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Book Synopsis Olives and Olive Oil as Functional Foods by : Apostolos Kiritsakis

Download or read book Olives and Olive Oil as Functional Foods written by Apostolos Kiritsakis and published by John Wiley & Sons. This book was released on 2017-08-14 with total page 693 pages. Available in PDF, EPUB and Kindle. Book excerpt: The only single-source reference on the science of olives and olive oil nutrition and health benefits Olives and Olive Oil as Functional Foods is the first comprehensive reference on the science of olives and olive oil. While the main focus of the book is on the fruit’s renowned health-sustaining properties, it also provides an in-depth coverage of a wide range of topics of vital concern to producers and researchers, including post-harvest handling, packaging, analysis, sensory evaluation, authentication, waste product utilization, global markets, and much more. People have been cultivating olives for more than six millennia, and olives and olive oil have been celebrated in songs and legends for their life-sustaining properties since antiquity. However, it is only within the last several decades that the unique health benefits of their consumption have become the focus of concerted scientific studies. It is now known that olives and olive oil contain an abundance of phenolic antioxidants, as well as the anti-cancer compounds such as squalene and terpenoids. This centerpiece of the Mediterranean diet has been linked to a greatly reduced risk of heart disease and lowered cancer risk. Bringing together contributions from some of the world’s foremost experts on the subject, this book: Addresses the importance of olives and olive oil for the agricultural economy and the relevance of its bioactive components to human health Explores the role that olive oil plays in reducing oxidative stress in cells-a well-known risk factor in human health Provides important information about new findings on olive oil and lipids which reviews the latest research Explores topics of interest to producers, processors, and researchers, including the fruit’s chemical composition, processing considerations, quality control, safety, traceability, and more Edited by two scientists world-renowned for their pioneering work on olive oil and human health, this book is an indispensable source of timely information and practical insights for agricultural and food scientists, nutritionists, dieticians, physicians, and all those with a professional interest in food, nutrition, and health.

How Tobacco Smoke Causes Disease

Author : United States. Public Health Service. Office of the Surgeon General
Publisher :
ISBN 13 :
Total Pages : 728 pages
Book Rating : 4.:/5 (318 download)

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Book Synopsis How Tobacco Smoke Causes Disease by : United States. Public Health Service. Office of the Surgeon General

Download or read book How Tobacco Smoke Causes Disease written by United States. Public Health Service. Office of the Surgeon General and published by . This book was released on 2010 with total page 728 pages. Available in PDF, EPUB and Kindle. Book excerpt: This report considers the biological and behavioral mechanisms that may underlie the pathogenicity of tobacco smoke. Many Surgeon General's reports have considered research findings on mechanisms in assessing the biological plausibility of associations observed in epidemiologic studies. Mechanisms of disease are important because they may provide plausibility, which is one of the guideline criteria for assessing evidence on causation. This report specifically reviews the evidence on the potential mechanisms by which smoking causes diseases and considers whether a mechanism is likely to be operative in the production of human disease by tobacco smoke. This evidence is relevant to understanding how smoking causes disease, to identifying those who may be particularly susceptible, and to assessing the potential risks of tobacco products.

Introduction to Food Toxicology

Author : Takayuki Shibamoto
Publisher : Academic Press
ISBN 13 : 0080925774
Total Pages : 231 pages
Book Rating : 4.0/5 (89 download)

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Book Synopsis Introduction to Food Toxicology by : Takayuki Shibamoto

Download or read book Introduction to Food Toxicology written by Takayuki Shibamoto and published by Academic Press. This book was released on 2012-12-02 with total page 231 pages. Available in PDF, EPUB and Kindle. Book excerpt: The area of food toxicology currently has a high profile of interest in the food industry, universities, and government agencies, and is certainly of great concern to consumers. There are many books which cover selected toxins in foods (such as plant toxins, mycotoxins, pesticides, or heavy metals), but this book represents the first pedagogic treatment of the entire range of toxic compounds found naturally in foods or introduced by industrial contamination or food processing methods. Featuring coverage of areas of vital concern to consumers, such as toxicological implications of food adulteration (as seen in ethylene glycol in wines or the Spanish olive oil disaster) or pesticide residues, Introduction to Food Toxicology will be of interest to students in toxicology, environmental studies, and dietetics as well as anyone interested in food sources and public health issues. The number of students who are interested in toxicology has increased dramatically in the past several years. Issues related to toxic materials have received more and more attention from the public. The issues and potential problems are reported almost daily by the mass media, including television, newspapers, and magazines. Major misunderstandings and confusion raised by those reports are generally due to lack of basic knowledge about toxicology among consumers. This textbook provides the basic principles of food toxicology in order to help the general public better understand the real problems of toxic materials in foods. Principles of toxicology Toxicities of chemicals found in foods Occurrence of natural toxins in plant and animal foodstuffs Food contamination caused by industry Toxic chemicals related to food processing Food additives Microbial toxins in foods