Acrylamide in Food

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