The Acrylamide Challenge: How Potato Variety and Agronomy Can Mitigate a Global Food Safety Risk
A recent multinational study published in Food Science & Nutrition has delivered a stark warning, identifying an increased lifetime cancer risk for ...
Tag: ACRYLAMIDE
Beyond the Fry: How Preparation Methods Define the Nutritional and Market Value of Potatoes
A landmark 40-year Harvard study reveals that the health impact of potatoes is not inherent to the tuber itself, but ...
Reducing Harmful AGEs in Potato Chips: How Green Tea Can Revolutionize Healthy Snack Production
Carbohydrate-rich foods like potato chips generate acrylamide (AA) and carboxymethyllysine (CML)—types of advanced glycation end-products (AGEs)—when exposed to high heat. ...
Enhancing Food Safety in Bangladesh’s Potato Processing Industry: Addressing Acrylamide Formation
Acrylamide, a chemical compound formed during high-temperature cooking processes like frying and baking, has raised global health concerns due to ...
Americans offer to work on potatoes to make them healthier
Employees of the University of Michigan in the USA have found a way to reduce the level of carcinogen released ...
Unveiling Cutting-Edge Strategies to Reduce Acrylamide Formation in Potato Crisps: Paving the Way for Safer and Healthier Snacking
#Agriculture #Acrylamide #PotatoCrisps #FoodSafety #HealthierSnacks #Research #FarmingTechniques #Agronomy #AgriculturalEngineering Acrylamide, a potential carcinogen, is naturally formed during high-temperature cooking processes ...
Zeracryl has developed an efficient solution for the reduction of acrylamide in french fries
Acrylamide in processed food is a growing and serious concern among international health authorities. Zeracryl AS has in collaboration with ...
HIGH LEVELS OF ACRYLAMIDE FOR POTATO FRIES IN BRUSSELS
Fifteen percent of Brussels’ friteries surveyed selling potato fries with high levels of known carcinogen acrylamide, according to a snapshot ...
INGREDIENT INNOVATION MAY REDUCE ACRYLAMIDE LEVELS IN SNACKS
Acrylamide continues to be an important issue for health regulatory bodies around the world, with the European Food Safety Agency, Health ...
RESEARCH FINDS HIGH LEVELS OF ACRYLAMIDE IN UK CRISPS
Nearly one in five, aprox.17%, potato crisp varieties sampled from major retail food outlets in the UK have high levels of ...
