Tuesday, 06 December 2016

New at INTERPOM PRIMEURS: Pre-Registration Is Required

New at INTERPOM PRIMEURS: Pre-Registration Is Requ...

 INTERPOM |PRIMEURS, the leading indoor trade fair for the entire potato, vegetable and fruit sect...

Gulfood Manufacturing Showcases Full F&B Tech Spectrum

Gulfood Manufacturing Showcases Full F B Tech Spec...

  Gulfood Manufacturing (November 7-9, 2016) aimed to serve the full F B processing value chain i...

PACK EXPO: 50,000 Processing and Packaging Professionals to Meet in Chicago

PACK EXPO: 50,000 Processing and Packaging Profess...

PACK EXPO International expects over 50,000 industry professionals at what is to be the largest tr...

Snyder's-Lance Invests USD38m in Charlotte Sites, but Quits Diamond of California

Snyder's-Lance Invests USD38m in Charlotte Sites, but Q...

  Snyder's-Lance, Inc. has announced the sale of its Diamond of California culinary nut business to Bl...

AHDB Estimates Potato Production at 5.22Mt in Great Britain

AHDB Estimates Potato Production at 5.22Mt in Great Bri...

  AHDB Potatoes' first provisional estimate of total production in Great Britain for the 2016 crop yea...

 Asia-Pacific Is the Fastest-growing Region in the Industrial Starch Market

Asia-Pacific Is the Fastest-growing Region in the Indu...

  The industrial starch market in the Asia-Pacific region is driven by the increasing consumption of sta...

Tong Engineering Showcases Latest Equipment Range at LAMMA 2017

Tong Engineering Showcases Latest Equipment Range at LA...

  Tong Engineering is set to showcase the latest model of its Caretaker mobile grader, featuring the n...

New “Humigator” Help Growers with Potato Control

New “Humigator” Help Growers with Potato Control

  An invention called a “humigator” is helping potato growers across the country have yearlong control...

Key Technology Opens New Innovation Center in Hasselt, Belgium

Key Technology Opens New Innovation Center in Hasselt, ...

  Key Technology opens the Innovation and Solutions Center – in Hasselt, Belgium, a facility which ena...

Farm Frites Launches Its Ultimate Chip

Farm Frites Launches...

 Potato grower and manufacturer Farm Frites has announced ...

Schmieding Produce Launches Skinny Potato

Schmieding Produce L...

 Schmieding Produce prepares to launch in January a new sk...

 Good Health Launches Eat Your Vegetables Chip Lineup

Good Health Launche...

 Good Health®has launched its new Eat Your Vegetables® chi...

Savoursmiths Luxury Chips Brand Launches in the UK

Savoursmiths Luxury ...

  A new luxury chips brand was created by the fourth genera...

Swedish Brewery Creates the Most Expensive Potato Chip in the World

Swedish Brewery Crea...

 Swedish brewery St. Erik’s has created the world’s most e...

McDonald’s Chooses New Potato Varieties for Fries

McDonald’s Chooses N...

In September, the worldwide fast-food chain chose two new ...

Potato Growers Get Help to Fight with Late Blight Pathogen

Potato Growers Get H...

  The Plant Management Network (PMN) has released in Nove...

Potandon Produce Adds a New Organic Potato Supply Point

Potandon Produce Add...

  Potandon Produce LLC, the industry leader in fresh pota...

Cornell University Receives State Grant to Fight against Golden Nematode

Cornell University R...

 Cornell University received a USD1.2m boost in new state ...

Lebanon Bans Potato Imports

Lebanon Bans Potato ...

Agriculture Minister Akram Chehayeb has announced a decisi...

A new study from China has found that curcumin, the natural pigment that gives the spice turmeric its yellow colour, may reduce the potential detrimental effects of acrylamide.


The compound curcumin may exert an antioxidant effect and prevent the cytotoxic and genotoxic effects of acrylamide, according to findings of a cell study with human cells published in the Journal of Agricultural and Food Chemistry.
Acrylamide is a potential carcinogen that is created when starchy foods are baked, roasted, fried or toasted. It first hit the headlines in 2002, when scientists at the Swedish Food Administration first reported unexpectedly high levels of acrylamide, found to cause cancer in laboratory rats, in carbohydrate-rich foods. Despite being a carcinogen in the laboratory, many epidemiological studies have reported that everyday exposure to acrylamide in food is too low to be of concern.
The new study built on previous findings that acrylamide led to increases in the formation of reactive oxygen species (ROS) and damage to DNA in the HepG2 cell line.
A concentration of 2.5 micrograms per millilitre was effective at reducing the acrylamide-induced ROS production, as well as the preventing the fragmentation of DNA, and effects of cytotoxicity, report Cao and co-workers.
Commenting on the mechanism, the researchers noted that it was probably due to the antioxidant effects of curcumin.
Previous research from China has reported that extracts of green tea and bamboo leaf may also reduce acrylamide formation in foods.
Researchers from Zhejiang University's Department of Food Science and Nutrition reported that extracts from bamboo leaves and green tea could reduce the formation of acrylamide by 74.4 per cent and 74.3 per cent, respectively, when used at a level of 0.1 micrograms.
Manufacturers have adapted their food processing to reduce acrylamide formation with techniques such as bakers reducing sugar or heat. However, this was said to impact on taste.
Both DSM and Novozymes have therefore developed enzymes designed to help manufacturers reduce acrylamide in their products without impacting on sensory properties.

 

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