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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.   |
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. |
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. |
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
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. |
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
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 |
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 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? |
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. |
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
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. |
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 |
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
November 6, 2013
Ned Stafford |
Report serves up food for thought for European agency The European Food Safety Authority has rejected allegations in a recent report that the integrity of its scientific recommendations and risk assessments could be compromised by 'loopholes' in the agency's independence policies. |
