Amino phospholipids and commercially available lecithins such as egg and soybean may reduce the formation of acrylamide, according to new research. The study tested commercially available egg and ...

A small research-based Norwegian company has developed a method to reduce the formation of the carcinogenic compound acrylamide during industrial production of potatoes and coffee. International food ...

Choosing the right potato cultivar is an important step to reduce acrylamide formation. Some cultivars are more suitable than others to make chips thanks to their size, shape and low-reducing sugar ...

Acrylamide formation does not occur in an emulsion below the temperature of 115 o C, and suggests that phenolic compounds such as trolox and gallic acid could work to reduce formation by up to 70 per ...

Several animal tests have shown acrylamide to be a carcinogen, and a recent study has shown a positive association between acrylamide and breast cancer in humans. "Acrylamide is formed during the ...

Last April Swedish scientists discovered high levels of a potentially cancer-causing chemical called acrylamide in wide range of starch-containing foods that are fried or baked, particularly french ...

The process for preparing frozen, par-fried potato strips—distributed to some food outlets for making french fries—can influence the formation of acrylamide in the fries that people eat, a new study ...

WASHINGTON, Nov. 16 (UPI) -- High levels of acrylamide have been found to cause cancer in animals, and scientists say it is likely to cause cancer in humans, U.S. health officials say. Lauren Robin, a ...

Last April Swedish scientists discovered high levels of a potentially cancer-causing chemical called acrylamide in wide range of starch-containing foods that are fried or baked, particularly french ...

Hemoglobin (Hb) adducts, formed by the neurotoxic agent acrylamide (AA) and its genotoxic metabolite glycidamide (GA), were measured in the rat by means of a method for simultaneous determination of ...