• Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Chemistry and Safety of Acrylamide in Food

Chemistry and Safety of Acrylamide in Food

Paperback

Series: Advances in Experimental Medicine and Biology, Book 561

Cookbooks GeneralTechnology & EngineeringChemistry

ISBN10: 1441936726
ISBN13: 9781441936721
Publisher: Springer Nature
Published: Aug 11 2011
Pages: 466
Weight: 1.85
Height: 0.99 Width: 7.00 Depth: 10.00
Language: English

Reports that heat processing of foods induces the formation of acrylamide heightened interest in the chemistry, biochemistry, and safety of this compound. Acrylamide-induced neurotoxicity, reproductive toxicity, genotoxicity, and carcinogenicity are potential human health risks based on animal studies. Because exposure of humans to acrylamide can come from both external sources and the diet, there exists a need to develop a better understanding of its formation and distribution in food and its role in human health. To contribute to this effort, experts from eight countries have presented data on the chemistry, analysis, metabolism, pharmacology, and toxicology of acrylamide.

Also in

Technology & Engineering