Titlebook: Chemistry and Safety of Acrylamide in Food; Mendel Friedman,Don Mottram Conference proceedings 2005 The Editor(s) (if applicable) and The

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Formation of Acrylamide from Lipids,and acrolein, which are formed from lipids by oxidation also produced acrylamide by heat treatment with amino acids, in particular with asparagine. The results of the present study suggest that acrylamide forms in asparagine-rich foods during deep fat frying in the absence reducing sugars.

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Biochemistry and Molecular Biology, levels increased up to 46% for acrylamide adducts and 79% for glycidamide adducts. The results indicate that changes in biomarker levels due to consumption of potato chips can be detected. However, because of the design of this pilot study, the observed magnitude of change cannot be generalized and needs to be confirmed in the main study.

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https://doi.org/10.1007/978-1-61779-785-9ion followed by beta-elimination to give acrylamide, features in the kinetic model and can be used to determine the factors which steer the reaction towards acrylamide. A predictive application of this model is for ‘what-if’ experiments to explore the conditions which lead to reduced acrylamide yields.

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Comparison of Acrylamide Metabolism in Humans and Rodents,ained 34 % of the administered dose, and 75 % of the metabolites were derived from direct conjugation of acrylamide with glautathione. Gycidamide, dihydroxypropionamide and one unidentified metabolite were also detected in urine. This study indicated differences in the metabolism of acrylamide between humans and rodents.

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