2a. Acrylamide

  1. Richard H. Stadler4 and
  2. David R. Lineback5
  1. Craig Mills1,
  2. Donald S. Mottram2 and
  3. Bronislaw L. Wedzicha3

Published Online: 11 JUL 2008

DOI: 10.1002/9780470430101.ch2a

Process-Induced Food Toxicants: Occurrence, Formation, Mitigation, and Health Risks

Process-Induced Food Toxicants: Occurrence, Formation, Mitigation, and Health Risks

How to Cite

Mills, C., Mottram, D. S. and Wedzicha, B. L. (2008) Acrylamide, in Process-Induced Food Toxicants: Occurrence, Formation, Mitigation, and Health Risks (eds R. H. Stadler and D. R. Lineback), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470430101.ch2a

Editor Information

  1. 4

    Nestlé Product Technology Centre Orbe, CH-1350 Orbe, Switzerland

  2. 5

    Joint Institute for Food Safety and Applied Nutrition (JIFSAN), University of Maryland, College Park, MD 20742, USA

Author Information

  1. 1

    UK Food Standards Agency, 125 Kingsway, London WC2B 6NH, UK

  2. 2

    University of Reading, Department of Food Biosciences, Whiteknights, Reading RG6 6AP, UK

  3. 3

    University of Leeds, Procter Department of Food Science, Leeds LS2 9JT, UK

Publication History

  1. Published Online: 11 JUL 2008
  2. Published Print: 19 DEC 2008

ISBN Information

Print ISBN: 9780470074756

Online ISBN: 9780470430101

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Keywords:

  • cooked foods and acrylamide issue;
  • foods and acrylamide analysis;
  • acrylamide regulation and risk management

Summary

This chapter contains sections titled:

  • Introduction

  • Occurrence in Foods

  • Mechanism of Formation

  • Analysis of Acrylamide in Foods

  • Mitigation Strategies

  • Exposure

  • Health Risks

  • Risk Management

  • References