Woodhead Publishing Acrylamide and Other Hazardous Compounds in Heat-treated Foods (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Assessing the risks posed to consumers by acrylamide and other potentially carcinogenic and genotoxic compounds is a priority for the food industry. This book presents research in the area, discussing the mechanisms of formation of hazardous compounds during heat treatment, the analysis of hazardous compounds, methods to assess the risks and novel methods to minimise their formation in food products. Key Features: analyses the formation of health hazardous compounds during heat treatment of foods; discusses practical methods to minimise formation; distinguished editors and international team of contributors. Contents: Part 1 Formation and analysis of hazardous compounds in heat-treated foods: The Maillard reaction and its role in the formation of acrylamide and other potentially hazardous compounds; Formation of acrylamide in cereal products and coffee; Formation of acrylamide in potato products; Mechanism for the formation of PhIP in foods; Latest developments in the analysis of heterocyclic amines in cooked foods; Analysis for acrylamide in foods; Molecular modelling approach to predict the toxicity of compounds generated during heat treatment of foods. Part 2 Health risks of acrylamide and other hazardous compounds in heat-treated foods: Bio-monitoring of acrylamide; Modelling of dietary exposure to acrylamide; Assessing exposure levels of acrylamide; Assessing human exposure to heterocyclic aromatic amines; Mechanisms of carcinogenicity of heterocyclic amines; Risk assessment techniques for acrylamide; The possible involvement of mutagenic and carcinogenic heterocyclic amines in human cancer; Health risks of 5-hydroxy-methyl-furfural (HMF) and related compounds; Factors affecting mutagenicity of heterocyclic amines. Part 3 Minimising the formation of hazardous compounds during heat treatment: Controlling cooking conditions and ingredients to reduce the formation of heterocyclic amines; Dietary compounds which protect against heterocyclic amines; Controlling acrylamide formation during baking; Novel techniques to prevent the formation of acrylamide in processed food.