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Friedman, Mendel

Chemistry and Safety of Acrylamide in Food

Friedman, Mendel - Chemistry and Safety of Acrylamide in Food, ebook

148,45€

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ISBN: 9780387249803
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Table of contents

1. Acrylamide in Food: The Discovery and Its Implications
Margareta Törnqvist

2. Acrylamide Neurotoxicity: Neurological, Morhological and Molecular Endpoints in Animal Models
Richard M. LoPachin

3. The Role of Epidemiology in Understanding the Relationship between Dietary Acrylamide and Cancer Risk in Humans
Lorelei A. Mucci, Hans-Olov Adami

4. Mechanisms of Acrylamide Induced Rodent Carcinogenesis
James E. Klaunig, Lisa M. Kamendulis

5. Exposure to Acrylamide
Barbara J. Petersen, Nga Tran

6. Acrylamide and Glycidamide: Approach towards Risk Assessment Based on Biomarker Guided Dosimetry of Genotoxic/Mutagenic Effects in Human Blood
Matthias Baum, Evelyne Fauth, Silke Fritzen, Armin Herrmann, Peter Mertes, Melanie Rudolphi, Thomas Spormann, Heinrich Zankl, Gerhard Eisenbrand, Daniel Bertow

7. Pilot Study on the Impact of Potato Chips Consumption on Biomarkers of Acrylamide Exposure
Hubert W. Vesper, Hermes Licea-Perez, Tunde Meyers, Maria Ospina, Gary L. Myers

8. LC/MS/MS Method for the Analysis of Acrylamide and Glycidamide Hemoglobin Adducts
Maria Ospina, Hubert W. Vesper, Hermes Licea-Perez, Tunde Meyers, Luchuan Mi, Gary Myers

9. Comparison of Acrylamide Metabolism in Humans and Rodents
Timothy R. Fennell, Marvin A. Friedman

10. Kinetic and Mechanistic Data Needs for a Human Phsiologically Based Pharmacokinetic (PBPK) Model for Acrylamide
Melvin E. Andersen, Joseph Scimeca, Stephen S. Olin

11. In Vitro Studies of the Influence of Certain Enzymes on the Detoxification of Acrylamide and Glycidamide in Blood
Birgit Paulsson, Margareta Warholm, Agneta Rannug, Margareta Törnqvist

12. Biological Effects of Maillard Browning Products That May Affect Acrylamide Safety in Food
Mendel Friedman

13. Acrylamide Formation in Different Foods and Potential Strategies for Reduction
Richard H. Stadler

14. Mechanisms of Acrylamide Formation
I. Blank, F. Robert, T. Goldmann, P. Pollien, N. Varga, S. Devaud, F. Saucy, T. Huynh-Ba, R. H. Stadler

15. Mechanistic Pathways of Formation of Acrylamide from Different Amino Acids
Varoujan A. Yaylayan, Carolina Perez Locas, Andrzej Wnorowski, John O’Brien

16. New Aspects on the Formation and Analysis of Acrylamide
Peter Schieberle, Peter Köhler, Michael Granvogl

17. Formation of Acrylamide from Lipids
Stefan Ehling, Matt Hengel, Takayuki Shibamoto

18. Kinetic Models as a Route to Control Acrylamide Formation in Food
Bronislaw L. Wedzicha, Donald S. Mottram, J. Stephen Elmore, Georgios Koutsidis, Andrew T. Dodson

19. The Effect of Cooking on Acrylamide and Its Precursors in Potato, Wheat and Rye
J. Stephen Elmore, Georgios Koutsidis, Andrew T. Dodson, Donald S. Mottram, Bronislaw L. Wedzicha

20. Determination of Acrylamide in Various Food Matrices
Adam Becalski, Benjamin P. -Y. Lau, David Lewis, Stephen W. Seaman, Wing F. Sun

21. Some Analytical Factors Affecting Measured Levels of Acrylamide in Food Products
Sune Eriksson, Patrik Karlsson

22. Analysis of Acrylamide in Food
Reinhard Matissek, Marion Raters

23. On Line Monitoring of Acrylamide Formation
David J. Cook, Guy A. Channell, Andrew J. Taylor

24. Factors That Influence the Acrylamide Content of Heated Foods
Per Rydberg, Sune Eriksson, Eden Tareke, Patrik Karlsson, Lar Ehrenberg, Margareta Törnqvist

25. Model Systems for Evaluating Factors Affecting Acrylamide Formation in Deep Fried Foods
R. C. Lindsay, S. Jang

26. Controlling Acrylamide in French Fry and Potato Chip Models and a Mathematical Model of Acrylamide Formation
Yeonhwa Park, Heewon Yang, Jayne M. Storkson, Karen J. Albright, Wei Liu, Robert C. Lindsay, Michael W. Pariza

27. Quality Related Minimization of Acrylamide Formation - An Integrated Approach
Knut Franke, Marco Sell, Ernst H. Reimerdes

28. Genetic, Physiological, and Environmental Factors Affecting Acrylamide Concentration in Fried Potato Products
Erin M. Silva, Philipp W. Simon

29. Acrylamide Reduction in Processed Foods
A. B. Hanley, C. Offen, M. Clarke, B. Ing, M. Roberts, R. Burch

30. Chemical Intervention Strategies for Substantial Suppression of Acrylamide Formation in Fried Potato Products
Robert C. Lindsay, Sungjoon Jang

31. Acrylamide in Japanese Processed Foods and Factors Affecting Acrylamide Level in Potato Chips and Tea
Mitsuru Yoshida, Hiroshi Ono, Yoshihiro Chuda, Hiroshi Yada, Mayumi Ohnishi-Kameyama, Hidetaka Kobayashi, Akiko Ohara-Takada, Chie Matsuura-Endo, Motoyuki Mori, Nobuyuki Hayashi, Yuichi Yamaguchi

32. The Formation of Acrylamide in UK Cereal Products
Peter Sadd, Colin Hamlet

33. Factors Influencing Acrylamide Formation in Gingerbread
Thomas M. Amrein, Barbara Schönbächler, Felix Escher, Renato Amadò

34. Effects of Consumer Food Preparation on Acrylamide Formation
Lauren S. Jackson, Fadwa Al-Taher

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Keywords: SCIENCE / Chemistry / General SCI013000

Author(s)
 
Publisher
Springer
Publication year
2005
Language
en
Edition
1
Category
Natural Sciences
Format
Ebook
eISBN (PDF)
9780387249803

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