Chemistry and Safety of Acrylamide in Food
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 studi...
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| Weitere Verfasser: | , |
| Format: | Livre numérique |
| Sprache: | Anglais |
| Veröffentlicht: |
New York, NY :
Springer US
[20..].
Cham : Springer Nature |
| Ausgabe: | 1st ed. 2005. |
| Schriftenreihe: | Advances in Experimental Medicine and Biology
561 |
| Online Zugang: | Accès sur la plateforme de l'éditeur Accès sur la plateforme Istex Accès Université d'Orléans Accès INSA CVL |
| Anmerkung: |
Archives Springer e-books (Licence nationale) Archives Springer e-books (Licence nationale) |
| Autres localisations: | Voir dans le Sudoc |
| Edition sous un autre format: | • Chemistry and safety of acrylamide in food, edited by Mendel Friedman and Don Mottram, New York, Springer, 2005, 1 vol. (xi-476 p.), Advances in experimental medicine and biology, 0-387-23920-0 • Critical point theory and submanifold geometry, Richard S. Palais, Chuu-lian Terng, Berlin, Springer-Verlag, 1988, 1 vol. (X-271 p.), Lecture notes in mathematics, 0-387-50399-4 • Chemistry and Safety of Acrylamide in Food, Texte imprimé, 9781441936721 • Chemistry and safety of acrylamide in food, edited by Mendel Friedman and Don Mottram, New York, Springer, 2005, 1 vol. (xi-476 p.), Advances in experimental medicine and biology, 0-387-23920-0 |
| Zusammenfassung: | 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. Specifically covered are the following aspects: exposure from the environment and the diet; biomarkers of exposure; risk assessment; epidemiology; mechanism of formation in food; biological alkylation of amino acids, peptides, proteins, and DNA by acrylamide and its epoxide metabolite glycidamide; neurotoxicity, reproductive toxicity, and carcinogenicity; protection against adverse effects; and possible approaches to reducing levels in food. Cross-fertilization of ideas among several disciplines in which an interest in acrylamide has developed, including food science, pharmacology, toxicology, and medicine, will provide a better understanding of the chemistry and biology of acrylamide in food, and can lead to the development of food processes to decrease the acrylamide content of the diet |
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| Beschreibung: | Archives Springer e-books (Licence nationale) Archives Springer e-books (Licence nationale) |
| ISBN: | 9780387249803 |
| ISSN: | 2214-8019 |
| Zugangseinschränkungen: | Accès en ligne pour les établissements français bénéficiaires des licences nationales Accès soumis à abonnement pour tout autre établissement Conditions particulières de réutilisation pour les bénéficiaires des licences nationales. https://www.licencesnationales.fr/springer-nature-ebooks-contrat-licence-ln-2017 |