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 ...

Common hydrocolloids like pectin may inhibit the formation of acrylamide in French fries by up to 60 per cent, according to new research from China. Similar results were also observed when alginic ...

Researchers have developed a technique to to reduce acrylamide in French fries on an industrial scale. Acrylamide is a product that may cause cancer and was discovered in various foods. Researchers of ...

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 ...

Acrylamide is an unintended by-product of high-temperature cooking and processing of carbohydrate-rich foods. It arises predominantly through the Maillard reaction between free asparagine and reducing ...

If you’re offered a plate of blackened barbecue food this summer, you might think twice about eating it. It’s commonly thought that food that has been burnt could cause cancer. This is in part down to ...

It might seem intuitive that beans roasted for a longer period of time have more acrylamides, but the research suggests it’s more complicated than that. A report on acrylamide from the U.S. Food and ...

The process that imparts a golden hue to french fries and bread crusts also laces such foods with acrylamide, new studies indicate. That chemical causes cancer in laboratory animals. Though acrylamide ...

The Food Standards Agency warned earlier this week that foods with high levels of acrylamide could pose a cancer risk, provoking anger from critics MCDONALDS said today it has been taking steps to ...