Chemistry and safety of acrylamide in food

Cover -- CONTENTS -- Acrylamide in Food: The Discovery and its Implications -- Acrylamide Neurotoxicity: Neurological, Morphological and Molecular Endpoints in Animal Models -- The Role of Epidemiology in Understanding the Relationship Between Dietary Acrylamide 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 Browning Products that May Affect Acrylamide Safety in 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 Strategies for Substantial Suppression of Acrylamide Formation in Fried Potato Products -- Acrylamide in Japanese Processed Foods and Factors Affecting Acrylamide 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 -- Index -- AUTHOR INDEX -- SUBJECT INDEX -- Last Page.