Chemistry and Safety of Acrylamide in Food
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...
| Συγγραφή απο Οργανισμό/Αρχή: | |
|---|---|
| Άλλοι συγγραφείς: | , |
| Μορφή: | Ηλεκτρονική πηγή Ηλ. βιβλίο |
| Γλώσσα: | English |
| Έκδοση: |
Boston, MA :
Springer US,
2005.
|
| Σειρά: | Advances in Experimental Medicine and Biology,
561 |
| Θέματα: | |
| Διαθέσιμο Online: | Full Text via HEAL-Link |
Πίνακας περιεχομένων:
- Acrylamide in Food: The Discovery and Its Implications
- Acrylamide Neurotoxicity: Neurological, Morhological and Molecular Endpoints in Animal Models
- The Role of Epidemiology in Understanding the Relationship between Dietary Acrylamide and Cancer Risk in Humans
- Mechanisms of Acrylamide Induced Rodent Carcinogenesis
- Exposure to Acrylamide
- Acrylamide and Glycidamide: Approach towards Risk Assessment Based on Biomarker Guided Dosimetry of Genotoxic/Mutagenic Effects in Human Blood
- Pilot Study on the Impact of Potato Chips Consumption on Biomarkers of Acrylamide Exposure
- LC/MS/MS Method for the Analysis of Acrylamide and Glycidamide Hemoglobin Adducts
- Comparison of Acrylamide Metabolism in Humans and Rodents
- Kinetic and Mechanistic Data Needs for a Human Phsiologically Based Pharmacokinetic (PBPK) Model for Acrylamide
- In Vitro Studies of the Influence of Certain Enzymes on the Detoxification of Acrylamide and Glycidamide in Blood
- Biological Effects of Maillard Browning Products That May Affect Acrylamide Safety in Food
- Acrylamide Formation in Different Foods and Potential Strategies for Reduction
- Mechanisms of Acrylamide Formation
- Mechanistic Pathways of Formation of Acrylamide from Different Amino Acids
- New Aspects on the Formation and Analysis of Acrylamide
- Formation of Acrylamide from Lipids
- Kinetic Models as a Route to Control Acrylamide Formation in Food
- The Effect of Cooking on Acrylamide and Its Precursors in Potato, Wheat and Rye
- Determination of Acrylamide in Various Food Matrices
- Some Analytical Factors Affecting Measured Levels of Acrylamide in Food Products
- Analysis of Acrylamide in Food
- On Line Monitoring of Acrylamide Formation
- Factors That Influence the Acrylamide Content of Heated Foods
- Model Systems for Evaluating Factors Affecting Acrylamide Formation in Deep Fried Foods
- Controlling Acrylamide in French Fry and Potato Chip Models and a Mathematical Model of Acrylamide Formation
- Quality Related Minimization of Acrylamide Formation - An Integrated Approach
- Genetic, Physiological, and Environmental Factors Affecting Acrylamide Concentration in Fried Potato Products
- Acrylamide Reduction in Processed Foods
- Chemical Intervention Strategies for Substantial Suppression of Acrylamide Formation in Fried Potato Products
- Acrylamide in Japanese Processed Foods and Factors Affecting Acrylamide Level in Potato Chips and Tea
- The Formation of Acrylamide in UK Cereal Products
- Factors Influencing Acrylamide Formation in Gingerbread
- Effects of Consumer Food Preparation on Acrylamide Formation.
