Specifically covered are the following aspects: exposure from the environment and the diet; biomarkers of exposure; risk assessment; epidemiology; mechanism of formation in food; biological alkylation of amino acids, peptides, proteins, and DNA by acrylamide and its epoxide metabolite glycidamide; neurotoxicity, reproductive toxicity, and carcinogenicity; protection against adverse effects; and possible approaches to reducing levels in food. Cross-fertilization of ideas among several disciplines in which an interest in acrylamide has developed, including food science, pharmacology, toxicology, and medicine, will provide a better understanding of the chemistry and biology of acrylamide in food, and can lead to the development of food processes to decrease the acrylamide content of the diet.
Frontiers in Biochip Technology serves as an essential collection of new research in the field of biochip technology. This comprehensive collection covers emerging technologies and cutting –edge research in the field of biochip technology, with all chapters written by the international stars of this evolving field.
Key topics and current trends in biochip technology covered include:
-microarray technology and its applications
- drug discovery
- detection technology
- lab-on-chip technology and bioinformatics.
Frontiers in Biochip Technology is an important volume for all biotechnologists, bioengineers, genetic engineers, pharmacological researchers, and general bench researchers who want to be up-to-date on the latest advances in the rapidly growing field of biochip technology.
Dr. Wan-Li Xing, Tsinghua University School of Medicine, National Engineering Research Center for Beijing Biochip Technology (NERCBBT), and CapitalBio Corporation, Beijing, China
Dr. Xing is a Professor at Medical Systems Biology Research Center, Tsinghua University School of Medicine, and also serves as the Executive Deputy Director at NERCBBT, CapitalBio Corporation, a world-leader in biochip research. Dr. Xing has published widely and obtained many patents and applications.
Dr. Jing Cheng, Tsinghua University School of Medicine, National Engineering Research Center for Beijing Biochip Technology (NERCBBT), and CapitalBio Corporation, Beijing, China
Dr. Jing Cheng is the Cheung Kong Professor at Medical Systems Biology Research Center, Tsinghua University School of Medicine, the Director of NERCBBT and CEO & CTO of CapitalBio. Dr. Cheng developed the world’s first system of laboratory-on-a-chip in 1998; this work was featured in the front-cover story of the June 1998 issue of Nature Biotechnology and cited as the breakthrough of the year by Science in the same year. He has been awarded Nanogen’s most prestigious award Nano Grant, Distinguished Achievement Award for Overseas Chinese Scholars Returned, China’s Science & Technology Award for Outstanding Youth, and Qiushi Technology Transfer Award for Outstanding Youth. Dr. Cheng has published over 90 peer-reviewed papers. In addition, he has obtained over 60 European and U.S. patents and applications.
Acrylamide in Food: Analysis, Content and Potential Health Effectsprovides 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 tissuesTouches 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 determinationPresents recent analytical methodologies for acrylamide determination, including liquid chromatographic tandem mass spectrometry and gas chromatography-mass spectrometry