Acrylamide in Food

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.

• Introduction: Potential Safety Risks Associated with Thermal Processing of Foods1. Acrylamide Formation Mechanisms2. Challenges in Estimating Dietary Acrylamide Intake3. Trends in Food AcrylamideSection A. Acrylamide, The Food Chain in the Context of Harm4. Acrylamide Intake, Its Effects on Tissues and Cancer5. Maternal Acrylamide and Effects on Offspring6. Metabolism of Acrylamide in Humans and Biomarkers of Exposure to Acrylamide  Section B. Acrylamide in Foods7. Mitigation Measures and Benchmark Levels for Acrylamide in Foods8. Acrylamide in Bakery Products9. Acrylamide in Fried Potato Products10. Acrylamide in Coffee and Coffee Substitutes11. Acrylamide in Soybean Products, Roasted Nuts and Seeds, and Dried Fruits12. Acrylamide in Tea Products, Prof. Fang Chen, College of Food Science and Nutritional Engineering13. Acrylamide in Table Olives14. Acrylamide in Battered Products15. Acrylamide in Surface and Drinking WaterSection C. Interactions and Reductions16. Role of Hydroxymethylfurfural on Acrylamide Formation during Thermal Processing of Foods17. Multiresponse Kinetic Modelling of Acrylamide Formation in Foods18. Reactions of Acrylamide during Digestions of Thermally Processed Foods19. Use of Nucleophilic Compounds, and Their Combination, for Acrylamide20. Lipid Oxidation Promotes Acrylamide Formation in Fat-Rich Systems.21. Relationship between Antioxidants and Acrylamide Formation22. Interaction between Bioactive Carbonyl Compounds and Asparagine and Impact on Acrylamide23. Effect of Inorganic Salts on Acrylamide Formation in Cereal Matrices24. Inhibition of Acrylamide Formation by Vanadium Salt in French Fries and Potato Chips25. Impact of L-Asparaginase on Acrylamide Content in Fried Potato and Bakery Products26. Alternative Technologies for the Mitigation of Acrylamide in Processed Foods Section D. Methods of Analysis27. Colour Image Analysis for Detection of Acrylamide28. Rapid Spectroscopic Methods for Quantitation of Acrylamide in Foods29. Analysis of Acrylamide in Foods with Special Emphasis on Sample Preparation and Gas Chromatography–Mass Spectrometry Detection30. Liquid Chromatographic Tandem Mass Spectrometry to Determine Acrylamide in Foods31. Quantitation of Acrylamide in Foods by High-Resolution Mass Spectrometry32. Detection of Acrylamide by Biosensors