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November 13, 2009
Acrilamida no está asociada con cánceres de tiroides y cabeza
La sustancia química acrilamida, que es un agente potencialmente cancerígeno, no eleva el riesgo de desarrollar cáncer de boca, garganta, cuerdas vocales o tiroides, con una sola excepción. Más allá de una posible asociación con el cáncer de boca en m...
September 03, 2009
US consumers ‘unaware of acrylamide’
The majority of US consumers are unaware of acrylamide even as major North American governments are taking action to deal with the suspected carcinogen, according to new consumer research. Acrylamide is a chemical produced during high temperature cooki...July 07, 2009
Comisión del Codex Alimentarius adoptó 30 nuevas normas
La Comisión del Codex Alimentarius ha concluido, tras una semana de reunión, adoptar 30 nuevas normas internacionales para mejorar la inocuidad de los alimentos a nivel mundial y proteger así, la salud de los consumidores según la Organización de las N...June 07, 2009
Nuevos desafíos en la inocuidad de la papa
Presentación en PowerPoint de Rodolfo Rivers, Consultor de Inocuidad y Calidad de los Alimentos del Grupo Sanidad e Inocuidad Agroalimentaria de la FAO/RLC (25/11/2008). En su exposición describe las Buenas Prácticas Agrícolas (BPA) y explica qué promu...March 04, 2009
La acrilamida en alimentos no está asociada al cancer de mama
Un nuevo estudio sugiere que una sustancia química potencialmente cancerígena presente en algunos alimentos ricos en carbohidratos no elevaría el riesgo de desarrollar tumores mamarios. La sustancia, llamada acrilamida, ganó notoriedad hace varios año...
February 28, 2009
Un nuevo estudio avala la recomendacion de moderar el consumo de patatas fritas
Un nuevo estudio realizado en Polonia sobre los efectos sobre la salud de la acrilamida en los alimentos indica que podría aumentar el riesgo de enfermedad cardiovascular, lo que refuerza la idea de que los alimentos que tengan un alto contenido en est... Sponsored Content
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November 12, 2008
Thermo Scientific Arena Analysers enable routine measurement of Acrylamide precursors, including Asparagine
Thermo Fisher Scientific Inc. announces the introduction of a new set of highly automated and easy to use applications for potato snack &french fries producers on it’s Thermo Scientific Arena analyzers.August 01, 2008
California attorney general settles acrylamide lawsuit with Frito-Lay, Lance, Kettle Foods and Heinz
California Attorney General Edmund G. Brown Jr. today settled lawsuits against Heinz, Frito-Lay, Kettle Foods and Lance Inc. after the companies agreed to slash levels of the cancer-causing chemical acrylamide in their potato chips and french fries. “T...
July 15, 2008
PreventASe Xtru: DSM's tailormade solution for acrylamide reduction in Extruded snacks
DSM Food Specialties introduces a complete portfolio of application-specific and tailor-made PreventASe™ solutions. PreventASe™ is now available in three formulations covering specific food applications under the following sub-brands: Panna™, Bicra™ an...
June 24, 2008
Novozymes: Acrylaway industry implementation 'progresses as expected'
Acrylaway, the acrylamide-reducing enzyme from Novozymes, has received approval in a slate of countries worldwide and is now being applied across broad range of bakery and snack products. The Danish enzyme specialist launched Acrylaway to the industry ...
May 10, 2008
Acrylamide may raise kidney cancer risk
Consuming large amounts of acrylamide, a chemical commonly found in French fries, cakes, snacks and even coffee, appears to raise the risk of kidney cancer, especially in smokers, Dutch researchers report. "Ours is the first report of a positiv...May 08, 2008
Dr Mai Tran completes PhD research on fat content of french fries
Being an ex-refugee didn’t stop Dr Mai Tran from getting her Doctor of Philosophy (PhD) in chemical and material engineering. For her PhD thesis, Mrs Tran chose the humble spud;the subject of her main experiment was to reduce the oil content in potato... Sponsored Content 
March 06, 2008
Acrylamide might not be so harmful
Acrylamide, that surprised scientists when it was discovered in certain foods might not be as big a concern after all, an Augusta researcher said. Dale Sickles, a neurotoxicologist and vice chairman of Cell Biology and Anatomy at Medical College of Ge...February 28, 2008
Development and Experimental Validation of a Frying Model to Estimate Acrylamide Levels in French Fries
In this study, a numerical model was developed to simulate frying of potato strips and estimate acrylamide levels in French fries. Heat and mass transfer parameters determined during frying of potato strips and the formation and degradation kinetic par...January 23, 2008
FDA petitioned to end Proposition 65 conflict for foods
Swanson Health Products has filed a petition with the FDA asking it to determine that California's Proposition 65 conflicts irreconcilably with food and supplement regulations, making the industry vulnerable to 'bounty hunters'. Proposition 65 was i...January 09, 2008
Research: Asparaginase can reduce acrylamide in French fries
Using the asparaginase enzyme to treat French fries could reduce the formation of acrylamide by 60 per cent, a joint Chilean-Danish study has reported. The study, published on-line in the journal Food Chemistry, weighs into the hot topic of acrylamide ...
September 24, 2007
Common food additives may cut acrylamide formation in potato chips
Common food additives like calcium chloride and l-cysteine could reduce the formation of acrylamide in potato chips by about 85 per cent, according to a new study."This research presents a technology to inhibit acrylamide formation in fried potat...