Chemistry and Safety of Acrylamide in Food

(Part of the Advances in Experimental Medicine and Biology Series)

by Mendel Friedman

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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...

Format:Paperback

Language:English

ISBN:1441936726

ISBN13:9781441936721

Release Date:August 2011

Publisher:Springer

Length:466 Pages

Weight:1.85 lbs.

Dimensions:1.0" x 7.0" x 10.0"

Related Subjects

Cooking Cooking Engineering Holiday Cooking Science Science & Math Science & Scientists Science & Technology Technology

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Chemistry and Safety of Acrylamide in Food

(Part of the Advances in Experimental Medicine and Biology Series)

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