Chemistry and Safety of Acrylamide in Food

Advances in Experimental Medicine and Biology

Book 561
Springer Science & Business Media
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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 studies. Because exposure of humans to acrylamide can come from both external sources and the diet, there exists a need to develop a better understanding of its formation and distribution in food and its role in human health. To contribute to this effort, experts from eight countries have presented data on the chemistry, analysis, metabolism, pharmacology, and toxicology of acrylamide.

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.

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Additional Information

Publisher
Springer Science & Business Media
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Published on
Jul 18, 2006
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Pages
466
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ISBN
9780387249803
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Language
English
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Genres
Science / Chemistry / General
Technology & Engineering / Chemical & Biochemical
Technology & Engineering / Food Science / General
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This content is DRM protected.
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The International Society of Oxygen Transport to Tissue (ISOTT) was founded in 1973 to provide a forum for bioengineers, basic scientists, physiologists, and physicians to discuss new data, original theories, new interpretations of old data, and new technologies for the measurement of oxygen. At each annual meeting all posters are presented orally along with plenary lectures, and all presentations are given in a general session attended by everyone. Each meeting has had a specific focus, ranging from neonatology to physical chemistry to cancer biology. The Society has helped to build many careers, through opportunities to meet leaders in the field, and through awards made to young physicians and scientists. The Society also, through cross fertilization of ideas and scientific comradery, has inspired many breakthroughs in clinical medicine that now benefit mankind. I find myself president of the society after having been a winner of the Melvin Knisely Award for young scientists, in 1991. The 2003 meeting emphasized the role of oxygen and oxygen measurement in tumor growth, metastasis, physiology, and treatment resistance. Additionally, however, completely novel approaches to measurement of tissue oxygen were presented (notably work by Dr. Takahashi) and molecular methods for estimating tissue oxygen were evaluated. Papers discussing other aspects of oxygen measurement and pathophysiology were presented including in vivo ESR spectroscopy (notably including Dr. Swartz and colleagues), exercise physiology, organ transplant outcome (discussed by Dr. Cicco, our 2004 president), circulatory physiology, and cerebral oxygenation (notably including Dr. Chance).
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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:

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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.

The Editors:

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Dr. Jing Cheng, Tsinghua University School of Medicine, National Engineering Research Center for Beijing Biochip Technology (NERCBBT), and CapitalBio Corporation, Beijing, China
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The food industry, with its diverse range of products (e.g. short shelf-life foods, modified atmosphere packaged products and minimally processed products) is governed by strict food legislation, and microbiological safety has become a key issue. Legally required to demonstrate 'due diligence', food manufacturers are demanding analytical techniques that are simple to use, cost effective, robust, reliable and can provide results in 'real time'. The majority of current microbiological techniques (classical or rapid), particularly for the analysis of foodborne pathogens, give results that are only of retrospective value and do not allow proactive or reactive measures to be imple mented during modem food production. Rapid methods for microbial analysis need to be considered in the context of modem Quality Assurance (QA) systems. This book addresses microbiologists, biochemists and immunologists in the food industry, the public health sector, academic and research institutes, and manufacturers of kits and instruments. This volume is an up-to-date account of recent developments in rapid food microbiological analysis, current approaches and problems, rapid methods in relation to QA systems, and future perspectives in an intensely active field. P.D.P. Contributors Public Health Laboratory, Royal Preston Hospital, PO Box F.J. Bolton 202, Sharoe Green Lane North, Preston PR2 4HG, UK. D. M. Gibson Ministry of Agriculture, Fisheries and Food, Torry Research Station, 135 Abbey Road, Aberdeen AB9 8DG, Scotland. P.A. Hall Microbiology and Food Safety, Kraft General Foods, 801 Waukegan Road, Glenview, Illinois 60025, USA.

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 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
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