Front Cover -- Acrylamide in Food -- Copyright -- CONTENTS -- LIST OF CONTRIBUTORS -- PREFACE -- INTRODUCTION: POTENTIAL SAFETY RISKS ASSOCIATED WITH THERMAL PROCESSING OF FOODS -- RISKS ASSOCIATED WITH THERMAL PROCESSING -- CHEMISTRY OF THE MAILLARD REACTION -- ACRYLAMIDE IN HEATED FOODS -- CONCERNS OVER THERMAL PROCESSING OF FOODS -- REFERENCES -- Chapter 1 - Acrylamide Formation Mechanisms -- INTRODUCTION -- MAJOR PATHWAYS OF ACRYLAMIDE FORMATION -- MINOR PATHWAYS AND NON-MAILLARD ROUTES TO ACRYLAMIDE -- FACTORS IMPACTING THE FORMATION OF ACRYLAMIDE IN FOOD -- MITIGATION, THE FOODDRINKEUROPE "ACRYLAMIDE TOOLBOX" -- KEY FACTS -- MINI DICTIONARY -- SUMMARY POINTS -- REFERENCES -- Chapter 2 - Challenges in Estimating Dietary Acrylamide Intake -- INTRODUCTION -- METHODS TO ESTIMATE THE USUAL DIETARY ACRYLAMIDE INTAKE AND ITS SHORTCOMINGS -- MEASUREMENT ERROR -- STANDARDIZED DIETARY ACRYLAMIDE INTAKE ACROSS COUNTRIES -- POTENTIAL NEW TOOLS TO ESTIMATE DIETARY ACRYLAMIDE INTAKE -- MAIN CHALLENGES IN ESTIMATING DIETARY ACRYLAMIDE INTAKE -- POTENTIAL IMPROVEMENTS IN ESTIMATING DIETARY ACRYLAMIDE EXPOSURE -- KEY FACTS -- MINI DICTIONARY -- SUMMARY POINTS -- REFERENCES -- Chapter 3 - Secular Trends in Food Acrylamide -- INTRODUCTION -- THE TIME TRENDS IN ACRYLAMIDE LEVELS FOR SELECTED FOOD CATEGORIES, CALCULATED FOR THE TIME PERIOD OF 2002-2006, ON THE BASIS OF ... -- "COMMON EUROPEAN TRENDS" AND "MARGINAL EUROPEAN TRENDS" OF CHANGES OF ACRYLAMIDE LEVELS IN FOOD BETWEEN 2007 AND 2010, CALCULATE... -- A DOWNWARD TREND IN ACRYLAMIDE LEVEL IN POTATO CRISPS IN EUROPE FROM 2002 TO 2011, BASED ON THE EUROPEAN SNACKS ASSOCIATION DATA... -- TENDENCIES OF CHANGES IN ACRYLAMIDE LEVELS IN CERTAIN CATEGORIES OF FOOD IN POLAND, BETWEEN 2004 AND 2010, ON THE BASIS OF NATIO... -- CONCLUSIONS -- KEY FACTS -- MINI DICTIONARY -- SUMMARY POINTS -- ABBREVIATIONS.

REFERENCES -- SECTION A - Acrylamide, The Food Chain in the Context of Harm -- Chapter 4 - Acrylamide Intake, Its Effects on Tissues and Cancer -- INTRODUCTION -- HUMAN EXPOSURE TO ACRYLAMIDE -- DIETARY INTAKE OF ACRYLAMIDE -- RISK ASSESSMENT -- TOXIC EFFECTS OF ACRYLAMIDE IN TISSUES -- CARCINOGENICITY IN ANIMAL STUDIES -- IN VITRO AND IN VIVO GENOTOXICITY -- HUMAN CANCER COHORT STUDIES -- KEY FACTS -- MINI DICTIONARY -- SUMMARY POINTS -- REFERENCES -- Chapter 5 - Maternal Acrylamide and Effects on Offspring -- INTRODUCTION -- CENTRAL AND PERIPHERAL NERVOUS SYSTEM -- REPRODUCTIVE SYSTEM -- DIGESTIVE SYSTEM -- BODY WEIGHT -- CONCLUSIONS -- KEY FACTS -- MINI DICTIONARY -- SUMMARY POINTS -- REFERENCES -- Chapter 6 - Metabolism of Acrylamide in Humans and Biomarkers of Exposure to Acrylamide -- INTRODUCTION -- ABSORPTION AND BIOAVAILABILITY -- BIOTRANSFORMATION -- BIOMARKERS OF EXPOSURE TO ACRYLAMIDE -- KEY FACTS -- MINI DICTIONARY -- SUMMARY POINTS -- REFERENCES -- SECTION B - Acrylamide in Foods -- Chapter 7 - Acrylamide in Bakery Products -- INTRODUCTION -- OCCURRENCE LEVELS OF ACRYLAMIDE IN BAKERY PRODUCTS -- FACTORS AFFECTING ACRYLAMIDE FORMATION IN BAKERY PRODUCTS -- COMPOSITIONAL FACTORS -- TECHNOLOGICAL FACTORS -- SYNOPSIS OF ANALYTICAL TECHNIQUES -- KEY FACTS -- MINI DICTIONARY -- SUMMARY POINTS -- REFERENCES -- Chapter 8 - Acrylamide in Fried Potato Products -- ACRYLAMIDE IN FOOD AND ITS TOXICITY -- ACRYLAMIDE FORMATION -- ACRYLAMIDE IN FRIED POTATO PRODUCTS -- VARIABILITY IN ACRYLAMIDE LEVELS -- FACTORS CONTRIBUTING TO VARIATION IN ACRYLAMIDE LEVEL -- ROLE OF FOOD HANDLERS IN ACRYLAMIDE FORMATION IN FRIED POTATOES PRODUCTS -- MEASURES TO MITIGATE ACRYLAMIDE FORMATION IN FRENCH FRIES PREPARED IN FSE -- CONCLUDING REMARKS -- SYNOPSIS ANALYTICAL TECHNIQUE -- KEY FACTS -- MINI DICTIONARY -- SUMMARY POINTS -- REFERENCES.

Chapter 9 - Acrylamide in Coffee and Coffee Substitutes -- INTRODUCTION -- MECHANISMS OF ACRYLAMIDE FORMATION IN COFFEE AND COFFEE SUBSTITUTES, AND INFLUENCING FACTORS -- SYNOPSIS OF ANALYTICAL TECHNIQUES -- KEY FACTS -- MINI DICTIONARY -- SUMMARY POINTS -- REFERENCES -- Chapter 10 - Acrylamide in Soybean Products, Roasted Nuts, and Dried Fruits -- INTRODUCTION -- ACRYLAMIDE IN SOYBEAN PRODUCTS -- ACRYLAMIDE IN ROASTED NUTS -- ACRYLAMIDE IN DRIED FRUITS -- SYNOPSIS OF ANALYTICAL TECHNIQUES -- KEY FACTS -- MINI DICTIONARY -- SUMMARY POINTS -- REFERENCES -- Chapter 11 - Acrylamide in Tea Products -- INTRODUCTION -- ACRYLAMIDE LEVELS IN TEA -- FACTORS AFFECTING ACRYLAMIDE LEVELS IN TEA -- SYNOPSIS OF ANALYTICAL TECHNIQUES -- KEY FACTS -- MINI DICTIONARY -- SUMMARY POINTS -- REFERENCES -- Chapter 12 - Acrylamide in Table Olives -- INTRODUCTION -- CALIFORNIA-STYLE BLACK RIPE OLIVE PROCESSING -- FORMATION OF ACRYLAMIDE IN BLACK RIPE OLIVE PROCESSING -- INFLUENCE OF OLIVE CULTIVAR AND PROCESSING CONDITIONS ON ACRYLAMIDE CONTENTS -- STRATEGIES TO MITIGATE THE FORMATION OF ACRYLAMIDE IN RIPE OLIVES -- ACRYLAMIDE PRECURSORS IN RIPE OLIVES -- SYNOPSIS OF ANALYTICAL TECHNIQUES -- KEY FACTS -- MINI DICTIONARY -- SUMMARY POINTS -- REFERENCES -- Chapter 13 - Acrylamide in Battered Products -- INTRODUCTION -- ACRYLAMIDE CONTENT -- EFFECTS OF OILS ON ACRYLAMIDE FORMATION -- INHIBITING THE GENERATION OF ACRYLAMIDE -- SYNOPSIS OF ANALYTICAL TECHNIQUES -- KEY FACTS -- MINI DICTIONARY -- SUMMARY POINTS -- REFERENCES -- Chapter 14 - Acrylamide in Surface and Drinking Water -- INTRODUCTION -- ACRYLAMIDE IN SURFACE AND DRINKING WATER -- SYNOPSIS OF ANALYTICAL TECHNIQUES -- KEY FACTS -- MINI-DICTIONARY -- SUMMARY POINTS -- REFERENCES -- SECTION C - Interactions and Reductions -- Chapter 15 - Use of Nucleophilic Compounds, and Their Combination, for Acrylamide Removal.

INTRODUCTION -- MICHAEL ADDITION OF THIOLS TO ACRYLAMIDE -- MICHAEL ADDITION OF AMINO COMPOUNDS TO ACRYLAMIDE -- COMBINED ACTION OF THIOL AND AMINO GROUPS FOR ACRYLAMIDE REMOVAL -- PRACTICAL USES OF NUCLEOPHILIC COMPOUNDS FOR ACRYLAMIDE REMOVAL IN FOOD PRODUCTS -- SYNOPSIS OF ANALYTICAL TECHNIQUES -- KEY FACTS -- MINI DICTIONARY -- SUMMARY POINTS -- REFERENCES -- Chapter 16 - Lipid Oxidation Promotes Acrylamide Formation in Fat-Rich Systems -- BACKGROUND -- GENERALITIES ON LIPID OXIDATION -- LO CONTRIBUTION TO AA FORMATION IN MODEL SYSTEMS -- REAL FOOD SYSTEMS -- THE ROLE OF ANTIOXIDANT COMPOUNDS IN PREVENTING AA FORMATION -- CONCLUSIONS -- SYNOPSIS OF ANALYTICAL TECHNIQUES -- KEY FACTS -- MINI DICTIONARY -- SUMMARY POINTS -- REFERENCES -- Chapter 17 - Relationship between Antioxidants and Acrylamide Formation -- INTRODUCTION -- DISCORDANT RESULTS AND QUESTIONS RAISED -- WHY DO DIFFERENT ANTIOXIDANTS HAVE DISCORDANT EFFECTS ON ACRYLAMIDE? -- WHAT IS THE ROLE OF ANTIOXIDANT CAPACITY IN ACRYLAMIDE FORMATION? -- WHY DOES THE SAME KIND OF ANTIOXIDANT EITHER INHIBIT OR ENHANCE ACRYLAMIDE IN DIFFERENT RESEARCHES? -- WHY DO SOME PHYTO-EXTRACTS AND THEIR REPRESENTATIVE COMPONENTS BEHAVE DIFFERENTLY? -- CONCLUSIONS AND OUTLOOKS -- SYNOPSIS OF ANALYTICAL TECHNIQUES -- KEY FACTS -- MINI DICTIONARY -- SUMMARY POINTS -- REFERENCES -- Chapter 18 - Interaction between Bioactive Carbonyl Compounds and Asparagine and Impact on Acrylamide -- INTRODUCTION -- ROLE OF CARBONYL COMPOUNDS ON ACRYLAMIDE FORMATION -- ROLE OF BIOACTIVE CARBONYL COMPOUNDS ON ACRYLAMIDE FORMATION -- COMPETITION WITH Α-HYDROXYCARBONYL COMPOUNDS -- FACTORS AFFECTING REACTIVITY OF CARBONYL COMPOUNDS AND THE ROLE OF MELTING POINT -- FORMATION MECHANISM OF ACRYLAMIDE BETWEEN ASPARAGINE AND BIOACTIVE CARBONYL COMPOUNDS -- ENCAPSULATION TO LIMIT THE REACTIVITY OF BIOACTIVE CARBONYL COMPOUNDS.

SYNOPSIS OF ANALYTICAL TECHNIQUES -- KEY FACTS -- MINI DICTIONARY -- SUMMARY POINTS -- REFERENCES -- Chapter 19 - Effect of Inorganic Salts on Acrylamide Formation in Cereal Matrices -- INTRODUCTION -- FROM MODEL SYSTEMS TO FOOD APPLICATION -- MECHANISM OF ACTION -- PREVENTION OF SCHIFF BASE FORMATION -- CHANGES IN PH VALUE -- POLYMERIZATION OF ACRYLAMIDE -- PROMOTION MECHANISM OF AMMONIUM SALTS -- APPLICATIONS OF INORGANIC SALTS ON ACRYLAMIDE MITIGATION IN FOODS -- GINGERBREAD -- SHORT-DOUGH BISCUITS AND COOKIES -- SOFT BREAD -- EXTRUDATES -- LIMITATIONS OF INORGANIC SALTS IN FOOD APPLICATIONS -- SYNOPSIS OF ANALYTICAL TECHNIQUES -- KEY FACTS -- MINI-DICTIONARY -- SUMMARY POINTS -- ACKNOWLEDGMENT -- REFERENCES -- Chapter 20 - Inhibition of Acrylamide Formation by Vanadium Salt in French Fries and Potato Chips -- INTRODUCTION -- ASPARAGINE-GLUCOSE REACTION SYSTEMS AND EFFECT OF VO2+ ON ACRYLAMIDE FORMATION -- ACRYLAMIDE FORMATION IN THE POTATO MODEL SYSTEM -- CONCLUSION -- SYNOPSIS OF ANALYTICAL TECHNIQUES -- KEY FACTS -- MINI DICTIONARY -- SUMMARY POINTS -- REFERENCES -- Chapter 21 - Impact of l-Asparaginase on Acrylamide Content in Fried Potato and Bakery Products -- INTRODUCTION -- MECHANISM OF L-ASPARAGINASE ACTION -- OCCURRENCE OF L-ASPARAGINE IN PLANTS -- L-ASPARAGINASE APPLICATIONS IN MODEL SYSTEMS AND IN FOOD MATRICES -- POTATO-BASED MATRICES FOR L-ASPARAGINASE TREATMENT -- SYNOPSIS OF ANALYTICAL TECHNIQUES -- KEY FACTS -- MINI-DICTIONARY -- SUMMARY POINTS -- ACKNOWLEDGMENT -- REFERENCES -- Chapter 22 - Alternative Technologies for the Mitigation of Acrylamide in Processed Foods -- INTRODUCTION -- VACUUM PROCESSES -- RF PROCESSES -- SYNOPSIS OF ANALYTICAL TECHNIQUES -- KEY FACTS -- MINI-DICTIONARY -- SUMMARY POINTS -- REFERENCES -- SECTION D - Methods of Analysis.

Chapter 23 - Analysis of Acrylamide in Foods with Special Emphasis on Sample Preparation and Gas Chromatography-Mass Spectrometry Detection.