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United States Department of Agriculture

Agricultural Research Service

Title: Chemistry and Safety of Acrylamide in Food

Authors
item FRIEDMAN, MENDEL
item Mottram, Donald - UNIV. OF READING, UK

Submitted to: Advances in Experimental Medicine and Biology
Publication Type: Book / Chapter
Publication Acceptance Date: January 10, 2005
Publication Date: June 1, 2005
Citation: Friedman, M., Mottram, D.S. 2005. Chemistry and Safety of Acrylamide in Food. In: Friedman, M., Mottram, D.S., editors. Advances in Experimental Medicine and Biology.(v)561. New York, NY: Springer Co.

Interpretive Summary: At the invitation of Wallace H. Yokoyama (Program Chair, Division of Agricultural and Food Chemistry of the American Chemical Society), Mendel Friedman and Prof. Donald S. Mottram (Department of Food Biosciences, University of Reading, UK) organized a Symposium entitled “Chemistry and Safety of Acrylamide in Food”. The Springer Company of New York published the edited Proceedings as volume 561 in the widely circulated series Advances in Experimental Medicine and Biology. The content of the book includes a variety of general and specific topics listed in the following order: toxicology/epidemiology/risk assessment; mechanisms and kinetics of formation and reduction during food processing; distribution in different foods; control of biosynthesis of precursors in plants; and analysis. This volume is a valuable record and resource for further progress in this very active interdisciplinary field.

Technical Abstract: At the invitation of Wallace H. Yokoyama (Program Chair, Division of Agricultural and Food Chemistry of the American Chemical Society), Mendel Friedman and Prof. Donald S. Mottram (Department of Food Biosciences, University of Reading, UK) organized a Symposium entitled “Chemistry and Safety of Acrylamide in Food”. The Springer Company of New York published the edited Proceedings as volume 561 in the widely circulated series Advances in Experimental Medicine and Biology. The content of the book includes a variety of general and specific topics listed in the following order: toxicology/epidemiology/risk assessment; mechanisms and kinetics of formation and reduction during food processing; distribution in different foods; control of biosynthesis of precursors in plants; and analysis. This volume is a valuable record and resource for further progress in this very active interdisciplinary field.

Last Modified: 9/29/2014
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