Acrylamide in Food
Gokmen, Vural (Professor, Department of Food Engineering, Hacettepe University, Ankara, Turkey) / Mogol, Burce Atac (Professor, Department of Food Engineering, Hacettepe University, Ankara, Turkey)
Acrylamide in Food, Second Edition incorporates the most updated literature on acrylamide, from analysis to formation mechanisms, levels in foods, reduction strategies and even new regulations, including the one made by the European Union in 2017 regarding the presence of acrylamide in processed foods. Sections cover the food chain, harm and health, acrylamide in various types of foods, such as bakery products, fried potato products, coffee, b...