Acrylamide in Food
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portes grátis
Acrylamide in Food
Mogol, Burce Atac; Gokmen, Vural
Elsevier Science & Technology
09/2023
644
Mole
Inglês
9780323991193
15 a 20 dias
Descrição não disponível.
Introduction: Potential Safety Risks Associated with Thermal Processing of Foods
1. Acrylamide Formation Mechanisms
2. Challenges in Estimating Dietary Acrylamide Intake
3. Trends in Food Acrylamide
Section A. Acrylamide, The Food Chain in the Context of Harm
4. Acrylamide Intake, Its Effects on Tissues and Cancer
5. Maternal Acrylamide and Effects on Offspring
6. Metabolism of Acrylamide in Humans and Biomarkers of Exposure to Acrylamide
Section B. Acrylamide in Foods
7. Mitigation Measures and Benchmark Levels for Acrylamide in Foods
8. Acrylamide in Bakery Products
9. Acrylamide in Fried Potato Products
10. Acrylamide in Coffee and Coffee Substitutes
11. Acrylamide in Soybean Products, Roasted Nuts and Seeds, and Dried Fruits
12. Acrylamide in Tea Products, Prof. Fang Chen, College of Food Science and Nutritional Engineering
13. Acrylamide in Table Olives
14. Acrylamide in Battered Products
15. Acrylamide in Surface and Drinking Water
Section C. Interactions and Reductions
16. Role of Hydroxymethylfurfural on Acrylamide Formation during Thermal Processing of Foods
17. Multiresponse Kinetic Modelling of Acrylamide Formation in Foods
18. Reactions of Acrylamide during Digestions of Thermally Processed Foods
19. Use of Nucleophilic Compounds, and Their Combination, for Acrylamide
20. Lipid Oxidation Promotes Acrylamide Formation in Fat-Rich Systems.
21. Relationship between Antioxidants and Acrylamide Formation
22. Interaction between Bioactive Carbonyl Compounds and Asparagine and Impact on Acrylamide
23. Effect of Inorganic Salts on Acrylamide Formation in Cereal Matrices
24. Inhibition of Acrylamide Formation by Vanadium Salt in French Fries and Potato Chips
25. Impact of L-Asparaginase on Acrylamide Content in Fried Potato and Bakery Products
26. Alternative Technologies for the Mitigation of Acrylamide in Processed Foods
Section D. Methods of Analysis
27. Colour Image Analysis for Detection of Acrylamide
28. Rapid Spectroscopic Methods for Quantitation of Acrylamide in Foods
29. Analysis of Acrylamide in Foods with Special Emphasis on Sample Preparation and Gas Chromatography-Mass Spectrometry Detection
30. Liquid Chromatographic Tandem Mass Spectrometry to Determine Acrylamide in Foods
31. Quantitation of Acrylamide in Foods by High-Resolution Mass Spectrometry
32. Detection of Acrylamide by Biosensors
1. Acrylamide Formation Mechanisms
2. Challenges in Estimating Dietary Acrylamide Intake
3. Trends in Food Acrylamide
Section A. Acrylamide, The Food Chain in the Context of Harm
4. Acrylamide Intake, Its Effects on Tissues and Cancer
5. Maternal Acrylamide and Effects on Offspring
6. Metabolism of Acrylamide in Humans and Biomarkers of Exposure to Acrylamide
Section B. Acrylamide in Foods
7. Mitigation Measures and Benchmark Levels for Acrylamide in Foods
8. Acrylamide in Bakery Products
9. Acrylamide in Fried Potato Products
10. Acrylamide in Coffee and Coffee Substitutes
11. Acrylamide in Soybean Products, Roasted Nuts and Seeds, and Dried Fruits
12. Acrylamide in Tea Products, Prof. Fang Chen, College of Food Science and Nutritional Engineering
13. Acrylamide in Table Olives
14. Acrylamide in Battered Products
15. Acrylamide in Surface and Drinking Water
Section C. Interactions and Reductions
16. Role of Hydroxymethylfurfural on Acrylamide Formation during Thermal Processing of Foods
17. Multiresponse Kinetic Modelling of Acrylamide Formation in Foods
18. Reactions of Acrylamide during Digestions of Thermally Processed Foods
19. Use of Nucleophilic Compounds, and Their Combination, for Acrylamide
20. Lipid Oxidation Promotes Acrylamide Formation in Fat-Rich Systems.
21. Relationship between Antioxidants and Acrylamide Formation
22. Interaction between Bioactive Carbonyl Compounds and Asparagine and Impact on Acrylamide
23. Effect of Inorganic Salts on Acrylamide Formation in Cereal Matrices
24. Inhibition of Acrylamide Formation by Vanadium Salt in French Fries and Potato Chips
25. Impact of L-Asparaginase on Acrylamide Content in Fried Potato and Bakery Products
26. Alternative Technologies for the Mitigation of Acrylamide in Processed Foods
Section D. Methods of Analysis
27. Colour Image Analysis for Detection of Acrylamide
28. Rapid Spectroscopic Methods for Quantitation of Acrylamide in Foods
29. Analysis of Acrylamide in Foods with Special Emphasis on Sample Preparation and Gas Chromatography-Mass Spectrometry Detection
30. Liquid Chromatographic Tandem Mass Spectrometry to Determine Acrylamide in Foods
31. Quantitation of Acrylamide in Foods by High-Resolution Mass Spectrometry
32. Detection of Acrylamide by Biosensors
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
?,?-Unsaturated carbonyl compounds; 3-Aminopropionamide; 5-Hydroxymethylfurfural; Acrolein; Acrylamide; Acrylic acid; Activation energy; Additive; Amino compound; Amino compounds; Antioxidant capacity; Antioxidants; -asparaginase; Asparagine; -asparagine; Bakery products; Baking; Battered; Benchmark levels; Bioaccessibility; Bioactive carbonyl compounds; Biomarker; Biomarkers; Biosensors; Biotransformation; Body weight; Brain; Breaded; Bromination; Cancer; Carcinogen; Carcinogenicity; Cereal-based foods; Cereals; Cleanup; Coffee substitutes; Coffee; Cohort study; Color analysis; Computer vision; Cooking; Decarboxlated amadori product; Deep frying; Dicarbonyl compounds; Dietary acrylamide intake; Dietary intake; Direct analysis real time; DNA adducts; Dried fruits; Drinking water; Electrophiles; Empirical weights; Environmental hazards; Exposure; Extraction; Fermentation; Flocculants; Flours; Food safety; Food; Foods; Formation; French fries; Frying; Gas chromatography-mass spectrometry; Genotoxic; Glycidamide; Hemoglobin adducts; High-resolution mass spectrometry; Hydroxymethylfurfural; In vitro digestion; Innovative technologies; l; Lipid; Liquid chromatography-mass spectrometry; Liquid chromatography; Liver; Long-term instrument; Maillard reaction; Melting point; Mercapturic acids; Michael addition; Mitigation; Monitoring; Multiresponse kinetic modeling; Nanomaterials; Nucleophiles; Nucleophilic addition; Offspring; Oil/fat; Olives; Ovary; Oxidation; Polyacrylamide; Postnatal development; Potato crisps; Potato-based foods; Potatoes; Prenatal development; Process water; Processing; Public health; Radio frequency heating; Raising agents; Reaction conditions; Reaction rate; Reactivity; Reducing sugars; Reduction; Roasted nuts; Roasting; Short-term instrument; Small intestine; Solid phase extraction; Soybean products; Standardization; Sterilization; Structure-activity relationship; Sulfhydryl compound; Surface water; Table salt; Tea; Temperature; Testis; Thermal load; Thermal process; Thiols; Time trends; Tissue; Toxic effects; Urinary metabolites; Vacuum process
Introduction: Potential Safety Risks Associated with Thermal Processing of Foods
1. Acrylamide Formation Mechanisms
2. Challenges in Estimating Dietary Acrylamide Intake
3. Trends in Food Acrylamide
Section A. Acrylamide, The Food Chain in the Context of Harm
4. Acrylamide Intake, Its Effects on Tissues and Cancer
5. Maternal Acrylamide and Effects on Offspring
6. Metabolism of Acrylamide in Humans and Biomarkers of Exposure to Acrylamide
Section B. Acrylamide in Foods
7. Mitigation Measures and Benchmark Levels for Acrylamide in Foods
8. Acrylamide in Bakery Products
9. Acrylamide in Fried Potato Products
10. Acrylamide in Coffee and Coffee Substitutes
11. Acrylamide in Soybean Products, Roasted Nuts and Seeds, and Dried Fruits
12. Acrylamide in Tea Products, Prof. Fang Chen, College of Food Science and Nutritional Engineering
13. Acrylamide in Table Olives
14. Acrylamide in Battered Products
15. Acrylamide in Surface and Drinking Water
Section C. Interactions and Reductions
16. Role of Hydroxymethylfurfural on Acrylamide Formation during Thermal Processing of Foods
17. Multiresponse Kinetic Modelling of Acrylamide Formation in Foods
18. Reactions of Acrylamide during Digestions of Thermally Processed Foods
19. Use of Nucleophilic Compounds, and Their Combination, for Acrylamide
20. Lipid Oxidation Promotes Acrylamide Formation in Fat-Rich Systems.
21. Relationship between Antioxidants and Acrylamide Formation
22. Interaction between Bioactive Carbonyl Compounds and Asparagine and Impact on Acrylamide
23. Effect of Inorganic Salts on Acrylamide Formation in Cereal Matrices
24. Inhibition of Acrylamide Formation by Vanadium Salt in French Fries and Potato Chips
25. Impact of L-Asparaginase on Acrylamide Content in Fried Potato and Bakery Products
26. Alternative Technologies for the Mitigation of Acrylamide in Processed Foods
Section D. Methods of Analysis
27. Colour Image Analysis for Detection of Acrylamide
28. Rapid Spectroscopic Methods for Quantitation of Acrylamide in Foods
29. Analysis of Acrylamide in Foods with Special Emphasis on Sample Preparation and Gas Chromatography-Mass Spectrometry Detection
30. Liquid Chromatographic Tandem Mass Spectrometry to Determine Acrylamide in Foods
31. Quantitation of Acrylamide in Foods by High-Resolution Mass Spectrometry
32. Detection of Acrylamide by Biosensors
1. Acrylamide Formation Mechanisms
2. Challenges in Estimating Dietary Acrylamide Intake
3. Trends in Food Acrylamide
Section A. Acrylamide, The Food Chain in the Context of Harm
4. Acrylamide Intake, Its Effects on Tissues and Cancer
5. Maternal Acrylamide and Effects on Offspring
6. Metabolism of Acrylamide in Humans and Biomarkers of Exposure to Acrylamide
Section B. Acrylamide in Foods
7. Mitigation Measures and Benchmark Levels for Acrylamide in Foods
8. Acrylamide in Bakery Products
9. Acrylamide in Fried Potato Products
10. Acrylamide in Coffee and Coffee Substitutes
11. Acrylamide in Soybean Products, Roasted Nuts and Seeds, and Dried Fruits
12. Acrylamide in Tea Products, Prof. Fang Chen, College of Food Science and Nutritional Engineering
13. Acrylamide in Table Olives
14. Acrylamide in Battered Products
15. Acrylamide in Surface and Drinking Water
Section C. Interactions and Reductions
16. Role of Hydroxymethylfurfural on Acrylamide Formation during Thermal Processing of Foods
17. Multiresponse Kinetic Modelling of Acrylamide Formation in Foods
18. Reactions of Acrylamide during Digestions of Thermally Processed Foods
19. Use of Nucleophilic Compounds, and Their Combination, for Acrylamide
20. Lipid Oxidation Promotes Acrylamide Formation in Fat-Rich Systems.
21. Relationship between Antioxidants and Acrylamide Formation
22. Interaction between Bioactive Carbonyl Compounds and Asparagine and Impact on Acrylamide
23. Effect of Inorganic Salts on Acrylamide Formation in Cereal Matrices
24. Inhibition of Acrylamide Formation by Vanadium Salt in French Fries and Potato Chips
25. Impact of L-Asparaginase on Acrylamide Content in Fried Potato and Bakery Products
26. Alternative Technologies for the Mitigation of Acrylamide in Processed Foods
Section D. Methods of Analysis
27. Colour Image Analysis for Detection of Acrylamide
28. Rapid Spectroscopic Methods for Quantitation of Acrylamide in Foods
29. Analysis of Acrylamide in Foods with Special Emphasis on Sample Preparation and Gas Chromatography-Mass Spectrometry Detection
30. Liquid Chromatographic Tandem Mass Spectrometry to Determine Acrylamide in Foods
31. Quantitation of Acrylamide in Foods by High-Resolution Mass Spectrometry
32. Detection of Acrylamide by Biosensors
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
?,?-Unsaturated carbonyl compounds; 3-Aminopropionamide; 5-Hydroxymethylfurfural; Acrolein; Acrylamide; Acrylic acid; Activation energy; Additive; Amino compound; Amino compounds; Antioxidant capacity; Antioxidants; -asparaginase; Asparagine; -asparagine; Bakery products; Baking; Battered; Benchmark levels; Bioaccessibility; Bioactive carbonyl compounds; Biomarker; Biomarkers; Biosensors; Biotransformation; Body weight; Brain; Breaded; Bromination; Cancer; Carcinogen; Carcinogenicity; Cereal-based foods; Cereals; Cleanup; Coffee substitutes; Coffee; Cohort study; Color analysis; Computer vision; Cooking; Decarboxlated amadori product; Deep frying; Dicarbonyl compounds; Dietary acrylamide intake; Dietary intake; Direct analysis real time; DNA adducts; Dried fruits; Drinking water; Electrophiles; Empirical weights; Environmental hazards; Exposure; Extraction; Fermentation; Flocculants; Flours; Food safety; Food; Foods; Formation; French fries; Frying; Gas chromatography-mass spectrometry; Genotoxic; Glycidamide; Hemoglobin adducts; High-resolution mass spectrometry; Hydroxymethylfurfural; In vitro digestion; Innovative technologies; l; Lipid; Liquid chromatography-mass spectrometry; Liquid chromatography; Liver; Long-term instrument; Maillard reaction; Melting point; Mercapturic acids; Michael addition; Mitigation; Monitoring; Multiresponse kinetic modeling; Nanomaterials; Nucleophiles; Nucleophilic addition; Offspring; Oil/fat; Olives; Ovary; Oxidation; Polyacrylamide; Postnatal development; Potato crisps; Potato-based foods; Potatoes; Prenatal development; Process water; Processing; Public health; Radio frequency heating; Raising agents; Reaction conditions; Reaction rate; Reactivity; Reducing sugars; Reduction; Roasted nuts; Roasting; Short-term instrument; Small intestine; Solid phase extraction; Soybean products; Standardization; Sterilization; Structure-activity relationship; Sulfhydryl compound; Surface water; Table salt; Tea; Temperature; Testis; Thermal load; Thermal process; Thiols; Time trends; Tissue; Toxic effects; Urinary metabolites; Vacuum process
