Acrylamide and Other Hazardous Compounds in
Heat-Treated Foods
edited by Kerstin Skog

Acrylamide and Other Hazardous Compounds in Heat-Treated Foods presents the latest research in the area, discussing:

• the mechanisms of formation of hazardous compounds during heat treatment
• the analysis of hazardous compounds
• methods to assess the risks they pose and novel methods to minimize their formation in food products

Part 1 analyses the formation of hazardous compounds in heat-treated foods such as meat, potatoes, cereal and coffee.

Part 2 discusses the health risks posed by heat-induced toxicants. It includes chapters on bio-monitoring, exposure assessment and risk assessment, as well as chapters on the risks of specific compounds.

Part 3 is concerned with the key area of minimising the formation of harmful compounds in food products. This can be achieved by controlling processing conditions and modifying ingredients, among other methods.

Contents

Formation and Analysis of Hazardous Compounds in Heat-Treated Foods

1. The Maillard reaction and its role in the formation of acrylamide and other potentially hazardous compounds in foods
2. The formation of acrylamide in cereal products and coffee
3. The formation of acrylamide 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 acrylamide in foods
7. A molecular modelling approach to predict the toxicity of compounds generated during heat treatment of foods

Health Risks of Acrylamide and Other Hazardous Compounds in Heat-Treated Foods

8. Bio-monitoring of acrylamide
9. Modelling of dietary exposure to acrylamide
10. Assessing exposure levels of acrylamide
11. Assessing human exposure to heterocyclic aromatic amines
12. Mechanisms of carcinogenicity of heterocyclic amines
13. Risk assessment techniques for acrylamide
14. The possible involvement of mutagenic and carcinogenic heterocyclic amines in human cancer
15. Health risks of 5-hydroxy-methyl-furfural (HMF) and related compounds
16. Factors affecting the mutagenicity of heterocyclic amines

Minimizing the Formation of Hazardous Compounds in Foods During heat Treatment

17. Controlling cooking conditions and ingredients to reduce the formation of heterocyclic amines in food
18. Dietary compounds which protect against heterocyclic amines
19. Controlling acrylamide formation during baking
20. Novel techniques to prevent the formation of acrylamide in processed food

Index

click here to see books of related interest