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Bid to curb fried-food chemical goes cold: acrylamide levels still too high in Europe's food, says report
- Source :
- Nature. November 1, 2012, Vol. 491 Issue 7422, p22, 2 p.
- Publication Year :
- 2012
-
Abstract
- The rich, roasted aroma of coffee or the golden-brown colour of crispy French fries are enough to set most mouths watering. But the high-temperature cooking that gives these foods their [...]
- Subjects :
- Cocarcinogens -- Research
Asparagine -- Health aspects
Food -- Safety and security measures
Cancer -- Prevention
Acrylamide -- Health aspects
Sugar -- Health aspects
Carcinogens -- Research
Environmental issues
Science and technology
Zoology and wildlife conservation
European Union. European Food Safety Authority -- Powers and duties
Subjects
Details
- Language :
- English
- ISSN :
- 00280836
- Volume :
- 491
- Issue :
- 7422
- Database :
- Gale General OneFile
- Journal :
- Nature
- Publication Type :
- Academic Journal
- Accession number :
- edsgcl.308005036