Sentences with phrase «formation of acrylamides»

A second area of concern in protein cooking involves possible formation of acrylamides.

Aside from the added fat, deep frying potatoes can lead to the formation of acrylamides, which have been shown to increase your risk of cancer (5 — 7).

McCain Foods is committed to continuing efforts to reduce the formation of acrylamide in our products by monitoring the latest research and assessing applicability.

We have made progress in reducing the formation of acrylamide by selecting the best potatoes, controlling storage and processing conditions, and by providing clear instructions on all retail and foodservice packaging for optimal cooking times and temperatures.

Not exact matches

Describing acrylamide as a «processing contaminant,» Professor Halford detailed in his seminar that the real problem was the degree of uncertainty of acrylamide formation in food.

«In potatoes, wheat and rye, we've identified varieties that have low potential for acrylamide formation — that's something that the food industry can make use of already.

Browning is a sign of acrylamide formation, which is a carcinogen.

Suspecting that the reaction might play a role in acrylamide formation, Richard Stadler and colleagues at the Nestlé Research Center in Lausanne, Switzerland, and Donald Mottram of the University of Reading and colleagues heated slurries of sugars and amino acids at temperatures hot enough to trigger the Maillard reaction.

Methods for Determining the Potential of Acrylamide Formation and Its Elimination in Raw Materials for Food Preparation, such as Potatoes; Official Food Control Authority of the Canton of Zurich;

Finally, we would like to note that caramelization of food (as exemplified by the heating and browing of onions) is not a protein - based chemical reaction but a reaction only involving food sugars and is not the same as the above - described AGE formation and acrylamide formation processes.