Acrylamide in food: analysis, content and potential health effects
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Amsterdam [u.a.]
Elsevier, Academic Press
2016
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| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XXVI, 523 S. Ill., graph. Darst. |
| ISBN: | 9780128028322 |
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Datensatz im Suchindex
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|---|---|
| adam_text | Titel: Acrylamide in food
Autor: Gökmen, Vural
Jahr: 2016
CONTENTS
List of Contributors xv
Preface xix
Introduction xxi
1. Acrylamide Formation Mechanisms 1
Richard H. Stadler and Alfred Studer
Introduction 1
Major Pathways of Acrylamide Formation 2
Minor Pathways and Non-Maillard Routes to Acrylamide 8
Factors Impacting the Formation of Acrylamide in Food 11
Mitigation, the FoodDrinkEurope Acrylamide Toolbox 12
Key Facts 13
Mini Dictionary 14
Summary Points 15
References 16
2. Challenges in Estimating Dietary Acrylamide Intake 19
Heinz Freisling and Nadia Slimani
Introduction 19
Methods to Estimate the Usual Dietary Acrylamide Intake and Its
Shortcomings 20
Measurement Error 25
Standardized Dietary Acrylamide Intake Across Countries 27
Potential New Tools to Estimate Dietary Acrylamide Intake 29
Main Challenges in Estimating Dietary Acrylamide Intake 31
Potential Improvements in Estimating Dietary Acrylamide Exposure 32
Key Facts 33
Mini Dictionary 34
Summary Points 34
References 35
3. Secular Trends in Food Acrylamide 39
Hanna Mojska
Introduction 39
The Time Trends in Acrylamide Levels for Selected Food Categories, Calculated for the
Time Period of 2002-2006, on the Basis of European Union Database of Acrylamide
Levels in Food 40
vi Contents
Common European Trends and Marginal European Trends of Changes of Acrylamide Levels
in Food between 2007 and 2010, Calculated on the Basis of the Database of the EFSA 43
A Downward Trend in Acrylamide Level in Potato Crisps in Europe from 2002 to 2011,
Based on the European Snacks Association Dataset 48
Tendencies of Changes in Acrylamide Levels in Certain Categories of Food in Poland,
between 2004 and 2010, on the Basis of National Food and Nutrition Institute Dataset 50
Conclusions 53
Key Facts 54
Mini Dictionary 56
Summary Points 57
Abbreviations 57
References 58
Section A: Acrylamide, The Food Chain in the Context of Harm 61
4. Acrylamide Intake, Its Effects on Tissues and Cancer 63
Ayjegul £EBi
Introduction 63
Human Exposure to Acrylamide 64
Dietary Intake of Acrylamide 65
Risk Assessment 68
Toxic Effects of Acrylamide in Tissues 69
Carcinogenicity in Animal Studies 74
In Vitro and In Vivo Genotoxicity 77
Human Cancer Cohort Studies 78
Key Facts 82
Mini Dictionary 86
Summary Points 86
References 87
5. Maternal Acrylamide and Effects on Offspring 93
Monika Hutas-Stasiak, Piotr Dobrowolski and Ewa Tomaszewska
Introduction 93
Central and Peripheral Nervous System 94
Reproductive System 98
Digestive System 101
Body Weight 102
Conclusions 103
Key Facts 103
Mini Dictionary 104
Summary Points 104
References 105
Contents vii
6. Metabolism of Acrylamide in Humans and Biomarkers of Exposure to Acrylamide 109
Tolgahan Kocadagli and Vural Gokmen
Introduction 109
Absorption and Bioavailability 109
Biotransformation 111
Biomarkers of Exposure to Acrylamide 114
Key Facts 123
Mini Dictionary 124
Summary Points 124
References 125
Section B: Acrylamide in Foods 129
7. Acrylamide in Bakery Products 131
Marta Mesias and Francisco J. Morales
Introduction 131
Occurrence Levels of Acrylamide in Bakery Products 132
Factors Affecting Acrylamide Formation in Bakery Products 136
Compositional Factors 136
Technological Factors 147
Synopsis of Analytical Techniques 151
Key Facts 153
Mini Dictionary 154
Summary Points 154
References 155
8. Acrylamide in Fried Potato Products 159
Pieternel Luning and Maimunah Sanny
Acrylamide in Food and Its Toxicity 159
Acrylamide Formation 159
Acrylamide in Fried Potato Products 160
Variability in Acrylamide Levels 163
Factors Contributing to Variation in Acrylamide Level 163
Role of Food Handlers in Acrylamide Formation in Fried Potatoes Products 169
Measures to Mitigate Acrylamide Formation in French Fries Prepared in FSE 172
Concluding Remarks 173
Synopsis Analytical Technique 173
Key Facts 174
Mini Dictionary 174
Summary Points 175
References 175
viii Contents
9. Acrylamide in Coffee and Coffee Substitutes 181
Monica Anese
Introduction 181
Mechanisms of Acrylamide Formation in Coffee and Coffee Substitutes, and
Influencing Factors 183
Synopsis of Analytical Techniques 190
Key Facts 191
Mini Dictionary 192
Summary Points 192
References 192
10. Acrylamide in Soybean Products, Roasted Nuts, and Dried Fruits 197
Sladana Zilic
Introduction 197
Acrylamide in Soybean Products 197
Acrylamide in Roasted Nuts 202
Acrylamide in Dried Fruits 207
Synopsis of Analytical Techniques 208
Key Facts 209
Mini Dictionary 209
Summary Points 210
References 211
11. Acrylamide in Tea Products 215
Fang Chen, Jie Liu, Daotong Li and Pengpu Wang
Introduction 215
Acrylamide Levels in Tea 215
Factors Affecting Acrylamide Levels in Tea 217
Synopsis of Analytical Techniques 223
Key Facts 225
Mini Dictionary 225
Summary Points 225
References 226
12. Acrylamide in Table Olives 229
Alfredo Montaho, Francisco J. Casado and Reinhold Carle
Introduction 229
California-Style Black Ripe Olive Processing 230
Formation of Acrylamide in Black Ripe Olive Processing 231
Influence of Olive Cultivar and Processing Conditions on Acrylamide Contents 233
Contents ix
Strategies to Mitigate the Formation of Acrylamide in Ripe Olives 237
Acrylamide Precursors in Ripe Olives 243
Synopsis of Analytical Techniques 245
Key Facts 247
Mini Dictionary 248
Summary Points 248
References 249
13. Acrylamide in Battered Products 253
Eduardo J. Guerra-Hernandez
Introduction 253
Acrylamide Content 254
Effects of Oils on Acrylamide Formation 263
Inhibiting the Generation of Acrylamide 264
Synopsis of Analytical Techniques 268
Key Facts 269
Mini Dictionary 271
Summary Points 271
References 272
14. Acrylamide in Surface and Drinking Water 275
Yalpn Tepe
Introduction 275
Acrylamide in Surface and Drinking Water 276
Synopsis of Analytical Techniques 284
Key Facts 287
Mini-Dictionary 289
Summary Points 289
References 290
Section C: Interactions and Reductions 295
15. Use of Nudeophilic Compounds, and Their Combination, for
Acrylamide Removal 297
Rosario Zamora, Rosa M. Delgado and Francisco J. Hidalgo
Introduction 297
Michael Addition of Thiols to Acrylamide 298
Michael Addition of Amino Compounds to Acrylamide 300
Combined Action of Thiol and Amino Groups for Acrylamide Removal 302
Practical Uses of Nucleophilic Compounds for Acrylamide Removal in Food Products 303
Synopsis of Analytical Techniques 304
x Contents
Key Facts 304
Mini Dictionary 304
Summary Points 305
References 305
16. Lipid Oxidation Promotes Acrylamide Formation in Fat-Rich Systems 309
Edoardo Capuano
Background 309
Generalities on Lipid Oxidation 310
LO Contribution to AA Formation in Model Systems 313
Real Food Systems 315
The Role of Antioxidant Compounds in Preventing AA Formation 319
Conclusions 320
Synopsis of Analytical Techniques 320
Key Facts 322
Mini Dictionary 322
Summary Points 323
References 323
17. Relationship between Antioxidants and Acrylamide Formation 325
Ying Zhang and Cheng Jin
Introduction 325
Discordant Results and Questions Raised 326
Why Do Different Antioxidants Have Discordant Effects on Acrylamide? 327
What Is the Role of Antioxidant Capacity in Acrylamide Formation? 333
Why Does the Same Kind of Antioxidant Either Inhibit or Enhance Acrylamide in Different
Researches? 338
Why Do Some Phyto-extracts and Their Representative Components Behave Differently? 342
Conclusions and Outlooks 342
Synopsis of Analytical Techniques 347
Key Facts 348
Mini Dictionary 348
Summary Points , 349
References 349
18. Interaction between Bioactive Carbonyl Compounds and Asparagine
and Impact on Acrylamide 355
Aytul Hamzalioglu and Vural Gdkmen
Introduction 355
Role of Carbonyl Compounds on Acrylamide Formation 356
Contents xi
Role of Bioactive Carbonyl Compounds on Acrylamide Formation 359
Competition with a-hydroxycarbonyl Compounds 362
Factors Affecting Reactivity of Carbonyl Compounds and the Role of Melting Point 366
Formation Mechanism of Acrylamide between Asparagine and Bioactive Carbonyl
Compounds 369
Encapsulation to Limit the Reactivity of Bioactive Carbonyl Compounds 370
Synopsis of Analytical Techniques 371
Key Facts 372
Mini Dictionary 373
Summary Points 373
References 374
19. Effect of Inorganic Salts on Acrylamide Formation in Cereal Matrices 377
Kristina Kukurova
Introduction 377
From Model Systems to Food Application 378
Mechanism of Action 380
Prevention of Schiff Base Formation 381
Changes in pH Value 381
Polymerization of Acrylamide 382
Promotion Mechanism of Ammonium Salts 382
Applications of Inorganic Salts on Acrylamide Mitigation in Foods 383
Gingerbread 383
Short-Dough Biscuits and Cookies 384
Soft Bread 385
Extrudates 386
Limitations of Inorganic Salts in Food Applications 387
Synopsis of Analytical Techniques 388
Key Facts 388
Mini-Dictionary 389
Summary Points 389
Acknowledgment 390
References 390
20. Inhibition of Acrylamide Formation by Vanadium Salt in French Fries
and Potato Chips 393
Diganta Kalita and Sastry S. Jayanty
Introduction 393
Asparagine-Glucose Reaction Systems and Effect ofV02+ on Acrylamide Formation 394
Acrylamide Formation in the Potato Model System 396
xii Contents
Conclusion 400
Synopsis of Analytical Techniques 400
Key Facts 401
Mini Dictionary 402
Summary Points 402
References 402
21. Impact of L-Asparaginase on Acrylamide Content in Fried Potato
and Bakery Products 405
Zuzana Ciesarova
Introduction 405
Mechanism of L-Asparaginase Action 406
Occurrence of L-Asparagine in Plants 408
L-Asparaginase Applications in Model Systems and in Food Matrices 410
Potato-Based Matrices for L-Asparaginase Treatment 410
Synopsis of Analytical Techniques 416
Key Facts 416
Mini-Dictionary 417
Summary Points 417
Acknowledgment 418
References 418
22. Alternative Technologies for the Mitigation of Acrylamide in
Processed Foods 423
Burge Ata? Mogol
Introduction 423
Vacuum Processes 423
RF Processes 433
Synopsis of Analytical Techniques 437
Key Facts 438
Mini-Dictionary 439
Summary Points 439
References 440
Section D: Methods of Analysis 443
23. Analysis of Acrylamide in Foods with Special Emphasis on Sample Preparation
and Gas Chromatography-Mass Spectrometry Detection 445
Vural Gokmen
Introduction
Sampling and Homogenization
445
446
Contents xiii
Extraction 447
Extract Cleanup 451
GC-MS Detection 452
Key Facts 456
Mini Dictionary 456
Summary Points 457
References 457
24. Liquid Chromatographic Tandem Mass Spectrometry to Determine
Acrylamide in Foods 463
Colin Crews
Introduction 463
Extraction Methods 464
Cleanup Methods 465
Chromatography 468
Quantification Methods 473
Quality Control and Method Performance 474
Key Facts 474
Mini Dictionary 475
Summary Points 476
References 476
25. Quantitation of Acrylamide in Foods by High-Resolution Mass
Spectrometry 481
Antonio D.Troise and Vincenzo Fogliano
Introduction 481
LC-HRMS Setup 483
DART-HRMS and the Indirect Estimation of Acrylamide Formation 486
Acrylamide Content in Food: Prediction and Quantification 488
Comments and Take Flome Message 490
Key Facts 492
Mini Dictionary 492
Summary Points 493
References 493
26. Detection of Acrylamide by Biosensors 497
Bhawna Batra, Chandra S. Pundir
Introduction 497
Basic Concept of Biosensor 497
Acrylamide Biosensors 498
Conclusion and Future Outlook 503
xiv Contents
Key Facts
Mini Dictionary
Summary Points
References
Index
503
503
504
504
507
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| spelling | Gökmen, Vural Verfasser aut Acrylamide in food analysis, content and potential health effects Vural Gökmen Amsterdam [u.a.] Elsevier, Academic Press 2016 XXVI, 523 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Acrylamide / Toxicology Food / Toxicology Lebensmittelanalyse (DE-588)4167032-2 gnd rswk-swf Lebensmitteltoxikologie (DE-588)4034904-4 gnd rswk-swf Lebensmittelchemie (DE-588)4034873-8 gnd rswk-swf Acrylamid (DE-588)4323198-6 gnd rswk-swf Acrylamid (DE-588)4323198-6 s Lebensmittelchemie (DE-588)4034873-8 s Lebensmittelanalyse (DE-588)4167032-2 s Lebensmitteltoxikologie (DE-588)4034904-4 s DE-604 Erscheint auch als Online-Ausgabe, PDF 9780128028759 HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=028206508&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Gökmen, Vural Acrylamide in food analysis, content and potential health effects Acrylamide / Toxicology Food / Toxicology Lebensmittelanalyse (DE-588)4167032-2 gnd Lebensmitteltoxikologie (DE-588)4034904-4 gnd Lebensmittelchemie (DE-588)4034873-8 gnd Acrylamid (DE-588)4323198-6 gnd |
| subject_GND | (DE-588)4167032-2 (DE-588)4034904-4 (DE-588)4034873-8 (DE-588)4323198-6 |
| title | Acrylamide in food analysis, content and potential health effects |
| title_auth | Acrylamide in food analysis, content and potential health effects |
| title_exact_search | Acrylamide in food analysis, content and potential health effects |
| title_full | Acrylamide in food analysis, content and potential health effects Vural Gökmen |
| title_fullStr | Acrylamide in food analysis, content and potential health effects Vural Gökmen |
| title_full_unstemmed | Acrylamide in food analysis, content and potential health effects Vural Gökmen |
| title_short | Acrylamide in food |
| title_sort | acrylamide in food analysis content and potential health effects |
| title_sub | analysis, content and potential health effects |
| topic | Acrylamide / Toxicology Food / Toxicology Lebensmittelanalyse (DE-588)4167032-2 gnd Lebensmitteltoxikologie (DE-588)4034904-4 gnd Lebensmittelchemie (DE-588)4034873-8 gnd Acrylamid (DE-588)4323198-6 gnd |
| topic_facet | Acrylamide / Toxicology Food / Toxicology Lebensmittelanalyse Lebensmitteltoxikologie Lebensmittelchemie Acrylamid |
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