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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.   |
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
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. |
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 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. |
Chemistry World
October 27, 2006
Emma Davies |
Sulfate Solution to Acrylamide Problem Simple changes in farming methods could help reduce levels of acrylamide, the suspected carcinogen and possible neurotoxin, in wheat-based foods, according to UK researchers. |
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. |
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. |
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? |
The Motley Fool
August 30, 2005
Steven Mallas |
Oh, No, Not the Fries French fries may be dangerous for you -- or not. Should investors worry? |
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. |
Seasoned Cooking
July 2006
Philip R. Gantt |
French Fries Sure, you can buy them at Mickey D's or some other fast food place, but homemade fries are by far superior when prepared properly. |
Food Processing
August 2008 |
Getting the highest nutritional bang for your buck Potato preparation affects both taste and nutritional content |
Science News
December 22, 2007
Janet Raloff |
Food for Thought: It's Spud Time The United Nations wants more people to appreciate the potato's potential to fight world hunger. |
| Garden Gate |
More Unusual Potatoes There are all kinds of unusual, gourmet potatoes becoming available these days. Exotic varieties that could only be obtained by the fanciest restaurants are now showing up in the local food stores right next to their more common cousins. And you can grow these spuds in your home garden. |
Chemistry World
September 23, 2014
Rebecca Trager |
Big name coffee chains drawn into acrylamide fight A group in California is suing coffee chains with the aim of getting them to label their coffee as carcinogenic |
Food Engineering
May 9, 2007 |
Tech Flash Vol. 3 No. 5 KFC to issue acrylamide warnings... Milk prices on the rise... Wal-Mart receives organic warning... etc. |
Science News
June 19, 2004
Janet Raloff |
Coming Soon--Spud Lite Florida farmers have begun referring to the new spud as a "low-carb" cultivar. It's poised to hit groceries next January, just in time to take advantage of the low-carbohydrate-diet craze. |
Seasoned Cooking
January 2008
Philip R. Gantt |
Potato, Crab and Shrimp Cakes Why not combine the concepts of potato pancakes and crab cakes to create a new dish? This recipe does just that, and the results are delicious. |
AskMen.com
Sabrina Rogers |
Dangerous Cooking Habits: Part II Although eating out can be fast and convenient, there are many advantages to cooking your own meals. On top of saving money, eating at home allows you to control portions and the amount of calories and fat in your meals. |
National Gardening
Charlie Nardozzi |
Ornamental Sweet Potatoes Grow sweet potatoes for their leaves... |
Science News
February 19, 2005
Janet Raloff |
Carcinogens in the Diet It's official. The federal government now has added agents commonly found in overcooked meat to the list of potential cancer causers. |
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. |
Food Processing
June 2009
David Feder |
Building a Healthier Savory Snack Manufacturers and ingredient companies are working together to help build the next generation of savory snacks. |
