The second edition of Acrylamide in Food is completely new with four new chapters including new information on acrylamide including analysis, production mechanisms, levels in foods, reduction strategies and new regulations such as European Union regulations in 2017. Updated. Processed foods contain acrylamide.
This book has four parts. The first part introduces acrylamide and food products in terms of harm and health. Part 2 focuses on acrylamide in different types of foods, such as baked goods, French fries, coffee, cookie dough products, water, table nuts, etc. Part 3 shows the interaction mechanism of acrylamide and health. Part 4 covers the analysis method.

Acrylamide in Foods, Second Edition, edited by an international team of experts in the field, is a comprehensive reference in the development of acrylamide in foods. It is important for food industry researchers to evaluate factors that affect acrylamide formation in various heated foods and have the ability to reduce acrylamide production.
This excellent new edition provides detailed information on the formation of acrylamide in various foods
Includes updates on new regulations regarding the presence of acrylamide in processed foods.
Including the interaction of acrylamide with other compounds and their fate during digestion.
We explore acrylamide in foods on problematic topics such as acrylamide and cancer, acrylamide neuropathology, and parental acrylamide.

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