Amino phospholipids and commercially available lecithins such as egg and soybean may reduce the formation of acrylamide, according to new research. The study tested commercially available egg and ...

Several animal tests have shown acrylamide to be a carcinogen, and a recent study has shown a positive association between acrylamide and breast cancer in humans. "Acrylamide is formed during the ...

Acrylamide formation does not occur in an emulsion below the temperature of 115 o C, and suggests that phenolic compounds such as trolox and gallic acid could work to reduce formation by up to 70 per ...

The process for preparing frozen, par-fried potato strips—distributed to some food outlets for making french fries—can influence the formation of acrylamide in the fries that people eat, a new study ...

Researchers have developed a technique to to reduce acrylamide in French fries on an industrial scale. Acrylamide is a product that may cause cancer and was discovered in various foods. Researchers of ...

The process that imparts a golden hue to french fries and bread crusts also laces such foods with acrylamide, new studies indicate. That chemical causes cancer in laboratory animals. Though acrylamide ...

Hemoglobin (Hb) adducts, formed by the neurotoxic agent acrylamide (AA) and its genotoxic metabolite glycidamide (GA), were measured in the rat by means of a method for simultaneous determination of ...

Scientists have produced acrylamide for decades — but the compound has only attracted widespread attention in the last decade. To the vast majority of Canadians, acrylamide meant nothing, until ...