Table of Contents

Acrylamide in Food: The Discovery and Its Implications.- Acrylamide Neurotoxicity: Neurological, Morhological and Molecular Endpoints in Animal Models.- The Role of Epidemiology in Understanding the Relationship between Dietary Acrylamide and Cancer Risk in Humans.- Mechanisms of Acrylamide Induced Rodent Carcinogenesis.- Exposure to Acrylamide.- Acrylamide and Glycidamide: Approach towards Risk Assessment Based on Biomarker Guided Dosimetry of Genotoxic/Mutagenic Effects in Human Blood.- Pilot Study on the Impact of Potato Chips Consumption on Biomarkers of Acrylamide Exposure.- LC/MS/MS Method for the Analysis of Acrylamide and Glycidamide Hemoglobin Adducts.- Comparison of Acrylamide Metabolism in Humans and Rodents.- Kinetic and Mechanistic Data Needs for a Human Phsiologically Based Pharmacokinetic (PBPK) Model for Acrylamide.- In Vitro Studies of the Influence of Certain Enzymes on the Detoxification of Acrylamide and Glycidamide in Blood.- Biological Effects of Maillard Browning Products That May Affect Acrylamide Safety in Food.- Acrylamide Formation in Different Foods and Potential Strategies for Reduction.- Mechanisms of Acrylamide Formation.- Mechanistic Pathways of Formation of Acrylamide from Different Amino Acids.- New Aspects on the Formation and Analysis of Acrylamide.- Formation of Acrylamide from Lipids.- Kinetic Models as a Route to Control Acrylamide Formation in Food.- The Effect of Cooking on Acrylamide and Its Precursors in Potato, Wheat and Rye.- Determination of Acrylamide in Various Food Matrices.- Some Analytical Factors Affecting Measured Levels of Acrylamide in Food Products.- Analysis of Acrylamide in Food.- On Line Monitoring of Acrylamide Formation.- Factors That Influence the Acrylamide Content of Heated Foods.- Model Systems for Evaluating Factors Affecting Acrylamide Formation in Deep Fried Foods.- Controlling Acrylamide in French Fry and Potato Chip Models and a Mathematical Model of Acrylamide Formation.- Quality Related Minimization of Acrylamide Formation - An Integrated Approach.- Genetic, Physiological, and Environmental Factors Affecting Acrylamide Concentration in Fried Potato Products.- Acrylamide Reduction in Processed Foods.- Chemical Intervention Strategies for Substantial Suppression of Acrylamide Formation in Fried Potato Products.- Acrylamide in Japanese Processed Foods and Factors Affecting Acrylamide Level in Potato Chips and Tea.- The Formation of Acrylamide in UK Cereal Products.- Factors Influencing Acrylamide Formation in Gingerbread.- Effects of Consumer Food Preparation on Acrylamide Formation.

Reviews

From the reviews: "Exposure of humans to acrylamide cannot only come from external sources ! but also from the diet. This new aspect initiates researchers to develop a better understanding of its formation ! . a Symposium ! took place in Anaheim, California on March 29-31, 2004. ! The Proceedings of this symposium have been published in the Series 'Advances in Experimental Medicine and Biology' ! . this volume is recommended to all researchers and professionals in the field of food science. They must have it ! ." (Advances in Food Sciences, Vol. 28 (1), 2006)