Printer Friendly

Acrylamide and Other Hazardous Compounds in Heat-Treates Foods.

Acrylamide and Other Hazardous Compounds in Heat-Treates Food

Edited by K. Skoh and J. Alexander

Hardback 148 pages

[pounds sterling] TBA

Although the aim of cooking foods is to make them more appetising and microbiologically safe, it is now thought that cooking and food processing at high temperatures generate various kinds of toxic substances, such as heterocyclic: amines and acrylamide, through the Maillard reaction. The book discusses the health risks posed by heat-induced toxicants, it also covers bio-monitoring, exposure assessment and risk assessment as well as the risks of special compounds. The final part is concerned with the key area of. minimising the formation of harmful compounds in food products.

[ILLUSTRATION OMITTED]

1. The Maillard reaction & its role in the formation of acrylamide & other potentially hazardous compounds in foods. 2. The Formation of Acrylamidc in Cereal Products and Coffee. 3. Formulation of Acrvlmide in Potato Products. 4. Mechanism for the formation of PhIP in Foods. 5. Latest Developments in the Analysis of Heterocyclic Amines in Cooked Foods. 6. Analysis for Acrvlamide in Foods. 7. A Molecular Modelling Approach to Predict the Toxicity of Compounds generated during Heat Treatment of Foods. 8. Biomonitoring of Acrylamide. 9. Modelling of Dietary Exposure to Acrylamide. 10. Assessing Exposure Levels of Acrylamide. 11. Assessing Human Exposure to Heterocyclic Aromatic Amines. 12. Genotoxicity: Metabolism & Biomarkers of Heterocyclic Aromatic Amines. 13. Risk Assessment Techniques for Acrylamide. 14. The Possible Involvement of Mutagenic & Carcinogenic Beterocyclic Amines in Human Cancer. 15. Health Risks of 5-hydroxymthylfurfural (HMF) and related Compounds. 16. Metabolic Factors affecting the Mutagenicity of Heterocyclic Amines. 17. Modifying the Formation of Hazardous Compounds in Foods during Heat Treatment. 18. Dietary Compounds which Protect against Beterocyclic Amines. 19. Controlling Acrylamide Formation during Baking. 20. Novel Techniques to Prevent the Formation of Acrylamide in Processed Food.
COPYRIGHT 2011 Food Trade Press Ltd.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 2011 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Comment:Acrylamide and Other Hazardous Compounds in Heat-Treates Foods.
Publication:Food Trade Review
Date:Jul 1, 2011
Words:297
Previous Article:Food Chain Integrity a holistic approach to food traceability safety, quality and authenticity.
Next Article:Oxidation in Food and Beverages and Antioxidant Applications Volume 2.
Topics:

Terms of use | Privacy policy | Copyright © 2019 Farlex, Inc. | Feedback | For webmasters