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Acrylamide in Food
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- 作 者：Halford, Nigel G.
- 出 版 社：World Scientific Publishing
- 出版时间：
- I S B N：9781786346582
- 页 数：157
- 所 属 分 类： 基础医学
- 供 货 周 期: 6
- 版 次：
- 字 数：
- 开 本：
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Acrylamide, a chemical described as 'extremely hazardous' and 'probably carcinogenic to humans', was discovered in food in 2002. Its presence in a range of popular foods has become one of the most difficult issues facing not only the food industry but all stakeholders in the food supply chain and its oversight. Acrylamide is not present in raw food but forms from natural precursors during high-temperature cooking and food processing. Fried, baked, roasted and toasted potato and cereal products, as well as coffee, are the major contributors to dietary exposure. This book comprehensively describes what is known about the toxicology of acrylamide, how it forms in food, the positions taken by food safety authorities and concurrent regulatory issues.
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