2 Ergebnisse.

Acrylamide in Food, Second Edition incorporates the most updated literature on acrylamide, from analysis to formation mechanisms, levels in foods, reduction strategies and even new regulations, including the one made by the European Union in 2017 regarding the presence of acrylamide in processed foods. Sections cover the food chain, harm and health, acrylamide in various types of foods, such as bakery products, fried potato products, coffee, b...

Acrylamide in Food: Analysis, Content and Potential Health Effects provides the recent analytical methodologies for acrylamide detection, up-to-date information about its occurrence in various foods (such as bakery products, fried potato products, coffee, battered products, water, table olives etc.), and its interaction mechanisms and health effects. . The book is designed for food scientists, technologists, toxicologists, and food industry wo...