Research Catalog

Title

Chemistry and safety of acrylamide in food / edited by Mendel Friedman and Don Mottram.

Publication

New York : Springer, [2005], ©2005.

Items in the Library & Off-site

Details

Additional Authors

• Friedman, Mendel.
• Mottram, D. S. (Donald S.)

Description

xi, 476 pages : illustrations; 26 cm.

Series Statement

Advances in experimental medicine and biology ; v. 561

Uniform Title

Advances in experimental medicine and biology ; v. 561.

Subjects

• Acrylamide
• Food Analysis
• Food > Toxicology
• Food Contamination
• Acrylamide > Toxicology
• Risk Assessment

Bibliography (note)

• Includes bibliographical references and index.

Contents

Acrylamide in food : the discovery and its implications / Margareta Tornqvist -- Acrylamide neurotoxicity : neurological, morphological and molecular endpoints in animal models / Richard M. LoPachin -- The role of epidemiology in understanding the relationship between dietary acrylamide and cancer risk in humans / Lorelei A. Mucci and Hans-Olov Adami -- Mechanisms of acrylamide induced rodent carcinogenesis / James E. Klaunig and Lisa M. Kamendulis -- Exposure to acrylamide / Barbara J. Petersen and Nga Tran -- Acrylamide and glycidamide : approach towards risk assessment based on biomarker guided dosimetry of genotoxic/mutagenic effects in human blood / Mathias Baum, Evelyne Fauth, Silke Fritzen, Armin Herrmann, Peter Mertes, Melanine Rudolphi, Thomas Spormann, Heinrich Zankl, Gerhard Eisenbrand and Daniel Bertow -- Pilot study of the impact of potato chips consumption on biomarkers of acrylamide exposure / Hubert W. Vesper, Hermes Licea-Perez, Tunde Myers, Maria Ospina and Gary L. Mayers -- LC/MS/MS method for the analysis of acrylamide and glycidamide hemoglobin adducts / Maria Ospina, Hubert W. Vesper, Hermes Licea-Perez, Tunde Myers, Luchuan Mi and Gary L. Mayers -- Comparison of acrylamide metabolism in humans and rodents / Timothy R. Fennell and Marvin A. Friedman -- Kinetic and mechanistic data for a human physiologically based pharmacokinetic (PBPK) model for acrylamide / Melvin E. Andersen, Joseph Scimeca and Stephen S. Olin -- In vitro studies of the influence of certain enzymes on the detoxification of acrylamide and glycidamide in blood / Birgit Paulsson, Margareta Warholm, Agneta Rannug and Margareta Tornqvist -- Biological effects of Maillard browning products that may affect acrylamide safety in food / Mendel Friedman -- Acrylamide : formation in different foods and potential strategies for reduction / Richard H. Stadler -- Mechanisms of acrylamide formation : Maillard-induced transformations of asparagine / I. Blank, F. Robert, T. Goldmann, P. Pollien, N. Varga, S. Devaud, F. Saucy, T. Hyunh-Ba and R. H. Stadler -- Mechanistic pathways of formation of acrylamide from different amino acids / Varoujan A. Yalayan, Carolina Perez Locas, Andrzej Wronowski and John O'Brien -- New aspects on the formation and analysis of acrylamide / Peter Schieberle, Peter Kohler and Michael Granvogl -- Formation of acrylamide from lipids / Stefan Ehling, Matt Hengel and Kakyuki Shibamoto -- Kinetic models as a route to control acrylamide formation in food / Bronislaw L. Wedzicha, Donald S. Mottram, J. Stephen Elmore, Georgios Koutsidis and Andrew T. Dodson -- The effect of cooking on acrylamide and its precursors in potato, wheat, and rye / J. Stephen Elmore, Georgios Koutsidis, Andrew T. Dodson and Donald S. Mottram -- Determination of acrylamide in various food matrices using a single extract; evaluation of LC and GC mass spectrometric method / Adam Becalski, Banjamin P.-Y. Lau, David Lewis, Stephen W. Seaman and Wing F. Sun -- Some analytical factors affecting measured levels of acrylamide in food products / Sune Eriksson and Patrik Karlsson -- Analysis of acrylamide in food / Reinhard Matissek and Marion Raters -- On line monitoring of acrylamide formation / David J. Cook, Guy A. Channell and Andrew J. Taylor -- Factors that influence the acrylamide content of heated foods / Per Rydberg, Sune Eriksson, Eden Tareke, Patrik Karlsson, Lar Ehrenberg and Margareta Tornqvist -- Model systems for evaluating factors affecting acrylamide formation in deep fried foods / R. C. Lindsay and S. Jang -- Controlling acrylamide in French fry and potato chip models and a mathematical model of acrylamide formation / Yeonhwa Park, Heewon Yang, Jayne M. Storkson, Karen J. Albright, Wei Liu, Robert C. Lindsay and Michael W. Pariza -- Quality related minimization of acrylamide formation - an integrated approach / Knut Franke, Marco Sell and Ernst H. Reimerdes -- Genetic, physiological, and environmental factors affecting acrylamide concentration in fried potato products / Erin M. Silva and Philipp W. Simon -- Acrylamide reduction in processed foods / A. B. Hanley, C. Offen, M. Clarke, B. Ing, M. Roberts and R. Burch -- Chemical intervention strategies for substantial suppression of acrylamide formation in fried potato products / Robert C. Lindsay and Sungjoon Jang -- Acrylamide in Japanese processed foods and factors affecting acrylamide level in potato chips and tea / Misuro Yoshida, Hiroshi Ono, Yoshimiro Chuda, Hiroshi Yada, Mayumi Ohnishi-Kameyama, Hidetaka Hobayashi, Akiko Ohara-Takada, Chie Matsura-Endo, Motoyuki Mori, Nobuyuki Hayashi and Yuichi Yamaguchi -- The formation of acrylamide in UK cereal products / Peter Sadd and Colin Hamlet -- Factors influencing acrylamide formation in gingerbread / Thomas M. Amrein, Barbara Schonbachler, Felix Escher and Renato Amado -- Effects of consumer food preparation on acrylamide formation / Lauren S. Jackson and Fadwa Al-Taher.

ISBN

0387239200

LCCN

2005040255

OCLC

• ocm57434352
• SCSB-5202184

Owning Institutions

Columbia University Libraries