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, battered products, water, table olives, etc., highlight its interaction mechanisms and health effects, and discuss methods of analysis. This book continues to be the only quality reference on the occurrence of acrylamide in food. Evaluating the factors affecting the formation of acrylamide in different heat-treated foods and the possibilities of reducing acrylamide formation will help guide researchers working in this direction, especially in the food industry.