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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.   |
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. |
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. |
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
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
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. |
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
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. |
Prepared Foods
August 14, 2006 |
Frying Fats Deep-fat frying is perhaps the most complex processing operation known. |
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 Engineering
June 1, 2005
Richard F. Stier |
From the frying pan into the fryer Deep-fat frying is used throughout the world because it is quick, and because fried foods taste good. Yet, how healthy -- and safe -- is the frying process? Are allergens an issue for fried foods? |
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 |
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. |
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. |
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
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 |
Reactive Reports
Issue 45
David Bradley |
Oil's Not Well Cooking with highly unsaturated oils and especially re-using oils can lead to high levels of a toxic compound hydroxy-trans-2-nonenal (HNE) in the food. The compound is readily absorbed by the body and is well-known for its harmful effects on proteins, DNA, and other biomolecules. |
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. |
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. |
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. |
Reason
July 2003
Jacob Sullum |
The Anti-Pleasure Principle The "food police" and the pseudoscience of self-denial |
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. |
| 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. |
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. |
Chemistry World
December 20, 2012
Laura Howes |
Cutting edge chemistry in 2012 This year saw more work probing the nature of bonding. In Germany, Holger Braunschweig found that reacting a bis(N-heterocyclic carbene)-stabilized tetrabromodiborane with sodium naphthalene gave diborene or diboryne compounds with the world's first stable boron -- boron triple bond. |
