1. Acrylamide formation mechanism

2. Challenges in estimating dietary acrylamide intake

3. Secular trends in food acrylamide

Acrylamide, The Food Chain in the Context of Harm

1. Acrylamide Intake, Its Effects on tissues and Cancer

2. Maternal acrylamide and effects on offspring

3. Metabolism of acrylamide in humans and biomarkers of the exposure to acrylamide

Acrylamide in Foods

1. Acrylamide in bakery products

2. Acrylamide in fried potato products

3. Acrylamide in coffee and coffee substitutes

4. Acrylamide in soybean products, roasted nuts and dried fruits

5. Acrylamide in tea products

6. Acrylamide in table olives

7. Acrylamide in battered products

8. Acrylamide in surface and drinking water

Interactions and Reductions

1. Use of nucleophilic compounds, and their combination, for acrylamide removal

2. Lipid oxidation promotes acrylamide formation in fat-rich systems

3. Relationship between antioxidants and acrylamide formation

4. Interaction between bioactive carbonyl compounds and asparagine and impact on acrylamide

5. Effect of inorganic salts on acrylamide formation in cereal matrices

6. Inhibition of acrylamide formation by vanadium salt in French fries and potato chips

7. Impact of L-asparaginase on acrylamide content in fried potato and bakery products

8. Alternative technologies for the mitigation of acrylamide in processed foods

9. Analysis of acrylamide in foods with special emphasis on sample preparation and gas chromatography-mass spectrometry detection

Methods of Analysis

1. Liquid chromatographic tandem mass spectrometry to determine acrylamide in foods

2. Quantitation of acrylamide in foods by high-resolution mass spectrometry

3. Detection of acrylamide by biosensors