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Article: Getting the measure of acrylamide.(Food contaminants)
- Article from:
- Food Engineering & Ingredients
- Article date:
- June 1, 2009
CopyrightCOPYRIGHT 2009 Reed Business Information, Inc. (US). This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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It is now seven years since Swedish researchers announced their discovery that the potentially carcinogenic contaminant, acrylamide, could be produced in significant amounts during high temperature processing of starchy foods like bread, French fries and crisps. The finding was greeted with alarm by food safety experts worldwide and led to an urgent flurry of research activity as scientists attempted to determine the extent of any threat to human health, how the contaminant was formed, and how it could be controlled. A lot of progress has been made since then, but there is still a lot we don't know about acrylamide and recently published data show that European consumers ...