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Chemistry World
November 6, 2012
Laura Howes |
Acrylamide levels in food still too high, EU says Ten years after a Swedish study found worryingly high levels of acrylamide in baked and fried foods, a new report from the European Food Safety Authority has found that little has changed and levels are still too high.   |
Chemistry World
December 4, 2012
Emma Stoye |
Low acrylamide potato on the horizon During cooking, different varieties of potatoes can produce widely varying levels of the carcinogen acrylamide. Researchers investigated the formation of the chemical in nine different potato varieties. |
Chemistry World
November 25, 2014
Rebecca Trager |
US approves low acrylamide spud The US Department of Agriculture has approved the first genetically engineered potato variety designed to produce less of the suspected carcinogen acrylamide when cooked. |
Chemistry World
March 6, 2008
John Bonner |
Soaking Spuds Cuts Cancer-Risk Chemical in Chips Washing raw potatoes in an enzyme solution, or even in water alone, can reduce the levels of a potential carcinogen produced when cooking French fries. |
Science News
February 24, 2007
Janet Raloff |
Of Bamboo and French Fries A bamboo extract can limit the formation of a carcinogen in baked and fried foods. |
Chemistry World
December 5, 2007
Richard Van Noorden |
Acrylamide Cancer Link Confirmed A study has for the first time confirmed the proposed link between dietary intake of acrylamide and cancer -- five years after the suspected carcinogen was detected in cooked food. |
Science News
October 12, 2002
Janet Raloff |
FDA Launches Acrylamide Investigations Research efforts spawned by the discovery that acrylamide, a carcinogen, is formed in some foods like french fries and potato chips when they are cooked. |
Science News
December 14, 2002
Janet Raloff |
Acrylamide -- From Spuds to Gingerbread Just in time for the holiday season, the Bavarian Ministry of Health reports finding extremely high concentrations of acrylamide -- a chemical that causes cancer in rats -- in gingerbread. |
Chemistry World
June 3, 2008
Hayley Birch |
How to keep beer fresher for longer Venezuelan researchers have identified a chemical pathway that can be blocked to help preserve the fresh flavor of beer during storage. |
Food Processing
December 2005
Leslie T. Krasny |
Regulatory Issues: Natural acrylamide in food faces FDA scrutiny Are warnings for acrylamide in foods informative, premature or preempted? |
Chemistry World
May 2011 |
Chemistry in every cup The absorption and profile of both helpful and harmful compounds in coffee is complex and depends on many factors |
Chemistry World
May 5, 2006
Katharine Sanderson |
Secret of Tasty Tomatoes Revealed Vine-ripened tomatoes are officially tastier than gas-ripened supermarket equivalents, and it's all down to their umami. Umami is gaining acceptance as the fifth basic taste (the others being bitter, salty, sour, and sweet). |
Food Processing
January 2008 |
From the Bench: Enzymes This group of enzymes enables longer shelf life for bread, more flavorful cheese and carcinogen-reducing yeasts. |
