Acrylamide in Food, Second Edition” is a comprehensive and updated resource that delves into various aspects of acrylamide in the context of food, including its analysis, formation mechanisms, levels in food products, reduction strategies, and recent regulatory developments. This edition features four new chapters that reflect the latest research and regulations surrounding acrylamide, particularly the 2017 European Union regulation concerning its presence in processed foods.
The book is structured into four parts:
Introduction: Part one provides an overview of acrylamide and its connection to the food chain, exploring both its potential for harm and its impact on health.
Acrylamide in Foods: Part two focuses on the presence of acrylamide in various types of food products, ranging from bakery items and fried potato products to coffee, battered foods, water, table olives, and more.
Interaction Mechanisms and Health Effects: Part three delves into the mechanisms of interaction of acrylamide in foods and its potential health effects.
Analytical Methods: Part four covers the various methods used for the analysis of acrylamide in food.
This book is edited by a team of international experts in the field, making it a valuable reference for researchers in the food industry. It offers insights into the formation of acrylamide in heat-treated foods and strategies to reduce its presence, while also addressing its health implications and regulatory considerations.
