Acrylamide in Food, Second Edition, is fully updated with four new chapters that incorporate current literature on acrylamide, including analysis, formation mec

Interest in the chemistry, biochemistry, and safety of acrylamide is running high. These proceedings contain presentations by experts from eight countries on th

Acrylamide, a chemical described as 'extremely hazardous' and 'probably carcinogenic to humans', was discovered in food in 2002. Its presence in a range of popu

Although the aim of cooking foods is to make them more appetizing and microbiologically safe, it is now known that cooking and food processing at high temperatu

The European Food Safety Agency (EFSA) has identified acrylamide as a public health concern due to its relation with the appearance of different types of cancer