Sentences with phrase «form acrylamide»

It's common for fried foods to form acrylamide in this way, even when there is little sugar found in the foods, no sugar added during frying, and little breakdown of starch into sugar.

However, one particular amino acid — called asparagine — has a far greater tendency to interact with sugars and to form acrylamide than other amino acids.

In the presence of heat, these 3 - carbon molecules can interact with asparagine to form acrylamide.

The study shows a strong relationship between the genetics of a raw potato and its potential to form acrylamide.

Not exact matches

When potatoes, bread, biscuits, or coffee are heated, acrylamide forms.

Acrylamide naturally forms when plants and grains are cooked at high temperatures.

Don't toast to the point of dark browning, however, as this can cause carcinogenic compounds called acrylamides to be formed.

Simon Cotton, a Senior Lecturer in Chemistry at the University of Birmingham, discusses the connection between consuming acrylamide - a molecule formed when food is cooked at a high temperature - and developing cancer.

Acrylamide is another one of the toxic Mallard reaction end products, forming when asparagine reacts with naturally occurring sugars in high carbohydrate / low protein foods subject to high cooking temperatures.

Of particular interest were the feelings behind their perceptions of the food contact substance Bisphenol A (BPA), the heat - formed compound acrylamide, and a chemical commonly found in soil, arsenic.

With that in mind, a group of scientists set out in 2011 to identify potato varieties that form less acrylamide.

The researchers» goal was to identify potatoes that make great French fries and form less acrylamide.

Researchers then fried some of the potatoes and observed how much acrylamide the potatoes formed.

Acrylamide — formed when foods containing carbohydrates are cooked at high temperatures — was detected for the first time and is common in the U.S. population.

Last Wednesday, a Los Angeles judge ruled that coffee shops such as Starbucks or Dunkin' Donuts must caution customers that coffee contains acrylamide — a potential cancer - causing chemical that forms as a byproduct of roasting.

Take care not to heat the oil higher than this temperature as it will cause free radicals called acrylamides to form in the oil.

Acrylamide forms naturally during high - temperature cooking of such things as french - fried potatoes.

Don't toast to the point of dark browning, however, as this can cause carcinogenic compounds called acrylamides to be formed.

If you remember, acrylamide is a carcinogen that is formed when you cook any starch at a high temperature.

Food chemistry: Acrylamide is formed in the Maillard reaction.

First, acrylamide can be formed when amino acids interact with sugars in the presence of heat.

In food, acrylamide can be formed in two basic ways.

Prunes contain substantial quantities of the neurotoxin, acrylamide, which forms in all dried fruits (especially in prunes and in pears) during the drying process with hot air: http://en.wikipedia.org/wiki/Prunes

It is thought that an amino acid found in starchy foods, changes its form when heated to become acrylamide.

Acrylamides generally don't form if a food is cooked using water.

Anytime a food is browned, acrylamides are formed.

Acrylamide is a toxic substance that forms in starchy foods when they are processed or cooked at high temperatures.

Meats do not form as much acrylamides as carbohydrates based foods, like cereal grains and breads.

The association between cancer and the consumption of deep - fried foods may be due to carcinogens formed at high temperatures in animal foods (heterocyclic amines and polycyclic hydrocarbons) and plant foods (acrylamide).

If you are concerned, the ACS says you may reduce the amount by toasting bread to a light brown color or browning potatoes to a golden yellow (the darker the food is cooked, the more acrylamide is formed).

above 250 F for plant - based foods will form the cancer - causing chemical called Acrylamide.