Chemistry and Safet y of Acrylamide in Foo d Mendel Friedma n Don Mottram
Chemistry and Safetyof Acrylamide in Food
Mendel Friedman
Don Mottram
Acrylamide in Food: The Discovery and its Implications
1Margareta Törngvis t
Acrylamide Neurotoxicity : Neurological, Morphological andMolecular Endpoints in Animal Models 2 1
Richard M. LoPachin
The Role of Epidemiology in Understanding the Relationshi pBetween Dietary Acrylamide and Cancer Risk i nHumans 3 9
Lorelei A. Mucci and Hans-Olov Adami
Mechanisms of Acrylamide Induced Rodent Carcinogenesis
49James E. Klaunig and Lisa M . Kamenduli s
Exposure to Acrylamide
63Barbara J . Petersen and Nga Tran
Acrylamide and Glycidamide : Approach Towards RiskAssessment Based on Biomarker Guided Dosimetry ofGenotoxic/Mutagenic Effects in Human Blood 77
Mathias Baum, Evelyne Fauth, Silke Fritzen, ArminHerrmann, Peter Mertes, Melanine Rudolphi, Thomas
Spormann, Heinrich Zankl, Gerhard Eisenbrand andDaniel Berto w
Pilot Study of the Impact of Potato Chips Consumption o nBiomarkers of Acrylamide Exposure 89
Hubert W. Vesper, Hermes Licea-Perez, Tunde Myers ,Maria Ospina, and Gary L. Mayer s
LC/MS/MS Method for the Analysis of Acrylamide an dGlycidamide Hemoglobin Adducts 97
Maria Ospina, Hubert W . Vesper, Hermes Licea-Perez ,Tunde Myers, Luchuan Mi, and Gary L . Mayers
Comparison of Acrylamide Metabolism in Humans an dRodents 109
Timothy R. Fennell and Marvin A . Friedman
Kinetic and Mechanistic Data for a Human Physiologicall yBased Pharmacokinetic (PBPK) Model for Acrylamide . 117
Melvin E. Andersen, Joseph Scimeca, and Stephen S . Olin
In Vitro Studies of the Influence of Certain Enzymes on th eDetoxification of Acrylamide and Glycidamide in Blood 127
Birgit Paulsson, Margareta Warholm, Agneta Rannug, an dMargareta Törngvist
Biological Effects of Maillard Browning Products that Ma yAffect Acrylamide Safety in Food 135
Mendel Friedman
Acrylamide: Formation in Different Foods and PotentialStrategies for Reduction 157
Richard H. Stadler
Mechanisms of Acrylamide Formation : Maillard-Induce dTransformations of Asparagine 17 1
1. Blank, F. Robert, T . Goldmann, P. Pollien, N. Varga, S .Devaud, F . Saucy, T. Hyunh-Ba, and R . H. Stadler
Mechanistic Pathways of Formation of Acrylamide fro mDifferent Amino Acids 19 1
Varoujan A. Yalayan, Carolina Perez Locas, Andrze jWronowski and John O'Brie n
New Aspects on the Formation and Analysis of Acrylamide 205Peter Schieberle, Peter Kohler and Michael Granvog l
Formation of Acrylamide from Lipids
223Stefan Ehling, Matt Hengel and Kakyuki Shibamot o
Kinetic Models as a Route to Control Acrylamide Formation i nFood 235
Bronislaw L. Wedzicha, Donald S . Mottram, J . StephenElmore, Georgios Koutsidis and Andrew T . Dodson
The Effect of Cooking on Acrylamide and its Precursors i nPotato, Wheat, and Rye 255
J. Stephen Elmore, Georgios Koutsidis, Andrew T . Dodsonand Donald S . Mottram
Determination of Acrylamide in Various Food Matrices Using aSingle Extract; Evaluation of LC and GC Mas sSpectrometric Method 27 1
Adam Becalski, Banjamin P .-Y. Lau, David Lewis, Stephe nW. Seaman, and Wing F. Sun
Some Analytical Factors Affecting Measured Levels o fAcrylamide in Food Products 285
Sune Eriksson and Patrik Karlsson
Analysis of Acrylamide in Food
293Reinhard Matissek and Marion Rater s
On Line Monitoring of Acrylamide Formation
303David J . Cook, Guy A. Channell, and Andrew J . Taylor
Factors That Influence the Acrylamide Content of HeatedFoods 317
Per Rydberg, Sune Eriksson, Eden Tareke, Patrik Karlsson ,Lar Ehrenberg, and Margareta Törnqvis t
Model Systems for Evaluating Factors Affecting Acrylamid eFormation in Deep Fried Foods 329
R. C . Lindsay and S . Jang
Controlling Acrylamide in French Fry and Potato Chip Model sand a Mathematical Model of Acrylamide Formation 343
Yeonhwa Park, Heewon Yang, Jayne M . Storkson, Karen J .Albright, Wei Liu, Robert C . Lindsay, and Michael W .Pariza
Quality Related Minimization of Acrylamide Formation - AnIntegrated Approach 35 7
Knut Franke, Marco Sell, and Ernst H . Reimerdes
Genetic, Physiological, and Environmental Factors Affectin gAcrylamide Concentration in Fried Potato Products 37 1
Erin M . Silva and Philipp W. Simon
Acrylamide Reduction in Processed Foods
387A . B . Hanley, C . Offen, M. Clarke, B . Ing, M. Roberts and
R. Burch
Chemical Intervention Strategies for Substantial Suppression o fAcrylamide Formation in Fried Potato Products 393
Robert C . Lindsay and Sungjoon Jang
Acrylamide in Japanese Processed Foods and Factors Affectin gAcrylamide Level in Potato Chips and Tea 405
Misuro Yoshida, Hiroshi Ono, Yoshimiro Chuda, Hirosh iYada, Mayumi Ohnishi-Kameyama, Hidetak aHobayashi, Akiko Ohara-Takada, Chie Matsura-Endo ,Motoyuki Mori, Nobuyuki Hayashi, and Yuich iYamaguch i
The Formation of Acrylamide in UK Cereal Products
41 5Peter Sadd and Colin Hamlet
Factors Influencing Acrylamide Formation in Gingerbread 43 1Thomas M. Amrein, Barbara Schonbachler, Felix Escher,
and Renato Amad o
Effects of Consumer Food Preparation on Acrylamid eFormation 447
Lauren S . Jackson and Fadwa Al-Tahe r
Index 467