Chemistry and safety of acrylamide in food - Friedman, Mendel (ed) & Mottram, Don (ed) (Springer, New York, 2005)
Preface.- Acrylamide In Food: The Discovery And Its Implication.- Acrylamide Neurotoxicity: Neurological, Morphological And Molecular Endpoints In Animal Models.- The Role Of Epidemiology In Understanding The Relationship Between Dietary Acryamide 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 Of 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 For A Human Physiologically 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 Products That May Affect Acrylamide Safety Food.- Acrylamide: Formation In Different Foods And Potential Strategies For Reduction.- Mechanisms Of Acrylamide Formation: Maillard-Induced Transformations Of Asparagine.- 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 Using A Single Extract; Evaluation Of LC And GC Mass Spectrometric Method.- 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 Stategies For Substantial Suppression Of Acrylamide Formation In Fried Potato Products.- Acrylamide In Japanese Processed Foods And Factors Affecting Acrylamid 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.