Acrylamide in Food

<p>1. Acrylamide formation mechanism </p> <p>2. Challenges in estimating dietary acrylamide intake </p> <p>3. Secular trends in food acrylamide </p> <p>Acrylamide, The Food Chain in the Context of Harm</p> <p>4. Acrylamide Intake, Its Effects on tissues and Cancer</p> <p>5. Maternal acrylamide and effects on offspring </p> <p>6. Metabolism of acrylamide in humans and biomarkers of the exposure to acrylamide </p> <p>Acrylamide in Foods</p> <p>7. Acrylamide in bakery products </p> <p>8. Acrylamide in fried potato products </p> <p>9. Acrylamide in coffee and coffee substitutes </p> <p>10. Acrylamide in soybean products, roasted nuts and dried fruits </p> <p>11. Acrylamide in tea products </p> <p>12. Acrylamide in table olives </p> <p>13. Acrylamide in battered products </p> <p>14. Acrylamide in surface and drinking water </p> <p>Interactions and Reductions </p> <p>15. Use of nucleophilic compounds, and their combination, for acrylamide removal </p> <p>16. Lipid oxidation promotes acrylamide formation in fat-rich systems </p> <p>17. Relationship between antioxidants and acrylamide formation </p> <p>18. Interaction between bioactive carbonyl compounds and asparagine and impact on acrylamide </p> <p>19. Effect of inorganic salts on acrylamide formation in cereal matrices </p> <p>20. Inhibition of acrylamide formation by vanadium salt in French fries and potato chips</p> <p>21. Impact of L-asparaginase on acrylamide content in fried potato and bakery products </p> <p>22. Alternative technologies for the mitigation of acrylamide in processed foods </p> <p>23. Analysis of acrylamide in foods with special emphasis on sample preparation and gas chromatography-mass spectrometry detection</p> <p>Methods of Analysis</p> <p>24. Liquid chromatographic tandem mass spectrometry to determine acrylamide in foods </p> <p>25. Quantitation of acrylamide in foods by high-resolution mass spectrometry </p> <p>26. Detection of acrylamide by biosensors</p>