• 2002
  • The discovery of acrylamide in some cooked starchy foods in 2002 prompted concerns about the carcinogenicity of those foods. (wikipedia.org)
  • Acrylamide was discovered in foods in April 2002 by Eritrean scientist Eden Tareke in Sweden when she found the chemical in starchy foods, such as potato chips (potato crisps), French fries (chips), and bread that had been heated higher than 120 °C (248 °F) (production of acrylamide in the heating process was shown to be temperature-dependent). (wikipedia.org)
  • Analysis of Acrylamide in Food, Swedish National Food Administration, (2002). (springer.com)
  • The acrylamide scare might be new in Europe, but it has been going on in the USA ever since the chemical was discovered in food in 2002 (despite this, the FDA does not set legal limits on acrylamide in food ). (blogspot.co.uk)
  • benchmark
  • 2000). Many of these methods have proven beneficial in the study of carcinogenic potential, but none have been sufficiently validated so as to supplant the chronic 2-year bioassay as the benchmark carcinogenicity assay. (focusontoxpath.com)
  • foods
  • A great opportunity exists for bakeries to take a leadership role and incorporate this technology in toast bread, croutons, hamburger buns and other crackers and snack foods to ultimately reduce acrylamide in the final product. (bakingbusiness.com)
  • The obtained results have shown a great variation of acrylamide content and reason might be due to foods type, cooking ingredients and, cooking methods, time and temperature. (springer.com)
  • Eat a healthy diet of mostly raw foods, foods high in omega-3 fatty acids, which produce a hydrating effect from the inside out. (mercola.com)
  • It is also a product formed in certain foods prepared at high temperature frying, baking or roasting, such as fried potatoes, bakery products and coffee. (wikipedia.org)
  • Microwave ovens have a limited role in professional cooking, because the boiling-range temperatures produced in especially hydrous foods impede flavors produced by the higher temperatures of frying, browning, or baking. (wikipedia.org)
  • whereas
  • In chips, acrylamide level was detected from 28 to 954 µg/kg, sample 7 (salted) contained higher amount (954 μg/kg) whereas, sample 8 (labneh and mint) comparatively produced lower amount (28 μg/kg). (springer.com)
  • Biscuits
  • Biscuits generated high concentration (234 μg/kg) while corn flakes fairly generated lower amount (26 μg/kg). (springer.com)
  • frequency
  • The exploitation of high-frequency radio waves for heating substances was made possible by the development of vacuum tube radio transmitters around 1920. (wikipedia.org)
  • It has been proposed therefore to heat such materials simultaneously throughout their mass by means of the dielectric loss produced in them when they are subjected to a high voltage, high frequency field. (wikipedia.org)
  • molecular
  • Acrylamide has many other uses in molecular biology laboratories, including the use of linear polyacrylamide (LPA) as a carrier, which aids in the precipitation of small amounts of DNA. (wikipedia.org)
  • results
  • Opinion on the results of the Risk Assessment of: ACRYLAMIDE (Human Health and the Environment) - CAS No. 79-06-1 - EINECS No. 201-173-7. (europa.eu)
  • uses
  • For most use patterns, there are no reasons of concern for environmental risk but hot spots are likely to occur in the aquatic environment in relation to some particular uses (Acrylamide-based grouts in construction applications). (europa.eu)
  • bread
  • Asparagine is the precursor responsible for formation of Acrylamide in bread crust or in bread that has been toasted as a result of the Milliard (browning) reaction. (bakingbusiness.com)
  • water
  • Acrylamide in Drinking-Water. (springer.com)
  • Exceptions occur in rare cases where the oven is used to heat frying-oil and other very oily items (such as bacon), which attain far higher temperatures than that of boiling water. (wikipedia.org)
  • however
  • Even if a dilution factor of 100 is used this emission would, however, be one of the highest. (europa.eu)
  • However, while smoking prevalence has declined in many developed countries, it remains high in others and is increasing among women and in developing countries. (inchem.org)