Chapter 10. Acrylamide in Heated Foods

  1. John Gilbert2 and
  2. Hamide Z. Şenyuva3
  1. Vural Gökmen1 and
  2. Hamide Z. Şenyuva3

Published Online: 2 FEB 2009

DOI: 10.1002/9781444302288.ch10

Bioactive Compounds in Foods

Bioactive Compounds in Foods

How to Cite

Gökmen, V. and Şenyuva, H. Z. (2008) Acrylamide in Heated Foods, in Bioactive Compounds in Foods (eds J. Gilbert and H. Z. Şenyuva), Blackwell Publishing Ltd., Oxford, UK. doi: 10.1002/9781444302288.ch10

Editor Information

  1. 2

    Central Science Laboratory, Sand Hutton, York, UK

  2. 3

    Scientific and Technological Research Council of Turkey (TÜBİTAK), Ankara Test and Analysis Laboratory (ATAL), Ankara, Turkey

Author Information

  1. 1

    Food Engineering Department, Hacettepe University, Ankara, Turkey

  2. 3

    Scientific and Technological Research Council of Turkey (TÜBİTAK), Ankara Test and Analysis Laboratory (ATAL), Ankara, Turkey

Publication History

  1. Published Online: 2 FEB 2009
  2. Published Print: 16 MAY 2008

ISBN Information

Print ISBN: 9781405158756

Online ISBN: 9781444302288

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Keywords:

  • acrylamide in heated foods;
  • mechanism of formation in foods;
  • formation in foods during thermal processing;
  • kinetic modelling;
  • occurrence in foods and exposure assessments;
  • biological effects;
  • methods to reduce formation in foods;
  • potato products and bakery products

Summary

This chapter contains sections titled:

  • Summary

  • Introduction

  • Mechanism of formation in foods

  • Methods of analysis

  • Occurrence in foods and exposure assessments

  • Biological effects

  • Methods to reduce formation in foods

  • References