Acrylamide in Food - Softcover

Über die Autorinnen und Autoren

Since Aug 2011, Professor Gökmen has been serving as founding president of the National Food Technology Platform of Turkey. He is a leading expert on food science and has contributed greatly to the understanding of process-derived effects on quality and safety of foods. He has also contributed to the development of advanced analytical methodologies for the determination of processing contaminants in foods. He has lectured nationally and internationally. Professor Gökmen has published over 200 articles, which includes 145 peer-reviewed manuscripts based on original research and 8 book chapters. He is currently associate editor in Elsevier journal Food Research International.

Professor Gökmen graduated in 1990 with food engineering degree, and gained his PhD degree in 1998. In 2004, he was awarded as outstanding young scientist by the Turkish Academy of Sciences, and in 2007 he received the science incentive award by Scientific and Technological Council of Turkey. In his career Professor Gökmen has carried out national and international research projects related to different aspects of food science. He has collaborated with research groups in Italy, Spain, Germany, France, Netherland, USA, UK, Czech Republic, Slovakia, Serbia, Belgium, and Denmark. Professor Gökmen has founded Food Research Center at Hacettepe University in 2010, and he served as founding director until Feb 2013.

Dr. Ataç Mogol is an experienced researcher with a strong background in food science. She has over 15 years of experience in processing contaminants, including their formation, mitigation, and presence in foods.
She has her Ph.D. degree in food engineering from Hacettepe University in 2014, and she published 36 peer-reviewed articles, 4 book chapters, and 1 patent that reflect her research interest in processing contaminants, including acrylamide. Dr. Ataç Mogol has been involved in many national and international research projects and she is currently on the editorial board of the Food Chemistry journal.

Von der hinteren Coverseite

Acrylamide in Food, Second Edition, is now fully updated with six new chapters that incorporate the current literature on acrylamide, from analysis to formation mechanisms, from levels in foods to reduction strategies and even new regulations as the one made by the European Union in 2017 regarding the presence of acrylamide in processed foods.

The book comprises of four parts. Part one introduces acrylamide, the food chain in the context of harm and health. Part two focusses on acrylamide in various types of foods, such as bakery products, fried potato products, coffee, battered products, water, table olives etc. Part three highlights its interaction mechanisms and health effects and part four discusses methods of analysis.

Edited by a team of international experts in the field, 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 accordingly will guide researchers working in this direction, especially in the food industry.