Chemistry and Safety of Acrylamide in Food

• Corporate Author: SpringerLink (Online service)
• Other Authors: Friedman, Mendel (Editor), Mottram, Don (Editor)
• Format: Electronic eBook
• Language: English
• Published: Boston, MA : Springer US, 2005.
• Series: Advances in Experimental Medicine and Biology, 561
• Subjects: Chemistry.; Food > Biotechnology.; Food Science.; Chemistry/Food Science, general.

Reports that heat processing of foods induces the formation of acrylamide heightened interest in the chemistry, biochemistry, and safety of this compound. Acrylamide-induced neurotoxicity, reproductive toxicity, genotoxicity, and carcinogenicity are potential human health risks based on animal studi...