Tuesday, 24 January 2017

Food Professionals to Find Newest Technologies at Process Expo

Food Professionals to Find Newest Technologies at ...

  Process Expo, to be held September, 19-22, at McCormick Place Convention Center in Chicago, IL,...

Newest Technologies to Be Recognized at LAMMA Innovation Awards

Newest Technologies to Be Recognized at LAMMA Inno...

  LAMMA, the UK’s farm machinery, equipment and agricultural services show, is preparing for a ne...

French Association of Potato Producers Prepares for 2017 Congress

French Association of Potato Producers Prepares fo...

  "An ecologically competitive potato, but at what price?" is the theme of the next Con...

NIFA Announces USD1.85m for Potato Breeding Research

NIFA Announces USD1.85m for Potato Breeding Research

  The U.S. Department of Agriculture’s (USDA) National Institute of Food and Agriculture (NIFA) has re...

Lutosa Adds New Fry Line at Plant in Belgium

Lutosa Adds New Fry Line at Plant in Belgium

  In a recent presentation to employees and suppliers in the plant in Leuze-en-Hainaut (Belgium), Erwi...

China and Hong Kong Get Ready for over 1,500 McDonald’s Restaurants

China and Hong Kong Get Ready for over 1,500 McDonald’s...

  A new partnership between Carlyle Group and McDonald’s Corporation will become the largest McDonald'...

Lamb Weston / Meijer Invests in FAM Cutting Machines

Lamb Weston / Meijer Invests in FAM Cutting Machines

Lamb Weston / Meijer will invest in FAM cutting machines, for the plant in Bergen op Zoom, which proces...

tna Unveils Wash-down VFFS Packaging System

tna Unveils Wash-down VFFS Packaging System

  tna has announced the launch of a new vertical form fill and seal (VFFS) system with full wash-down ...

TOMRA Simplifies Equipment Designations

TOMRA Simplifies Equipment Designations

    TOMRA Sorting Food has launched a new way of naming its food sorting machines, to bring clarity a...

Pringles Introduces New Range of "Loud" Crisps

Pringles Introduces ...

    Pringles is introducing new line-up – Pringles Loud,...

Potato Chips Recalls Due to Salmonella Risk

Potato Chips Recalls...

  Potato chips producers Herr Foods, Snyder of Berlin, Bi...

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...

Cool Farming Tool Proves Sustainability of Potato Culture

Cool Farming Tool Pr...

  Since last autumn, the farmers and the professionals in...

Agreement on Genome-Analysis Technology

Agreement on Genome-...

  Monsanto Company and NRGene announced that they have re...

New Method to Capture Disease-resistant DNA for Plants

New Method to Captur...

  Scientists have developed and improved technique for ca...

New “Focus on Potato” Webcast Helps Growers Manage White Mold Infections

New “Focus on Potato...

The Plant Management Network (PMN) has released a new pres...

McDonald’s Chooses New Potato Varieties for Fries

McDonald’s Chooses N...

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

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.

 

Digital edition


Click or tap to view our digital magazine
on your tablet or mobile device.

 x 
Cart empty

Latest Events

Feb 8th 2017 - Feb 10th 2017
Fruit Logistica
Feb 26th 2017 - Mar 2nd 2017
Gulfood
Mar 17th 2017 - Mar 21st 2017
INTERNORGA
Apr 1st 2017 - Apr 4th 2017
SNAXPO
Apr 4th 2017 - Apr 6th 2017
ProFood Tech
May 4th 2017 - May 10th 2017
interpack
Jun 21st 2017 - Jun 22nd 2017
SNACKEX
Sep 19th 2017 - Sep 22nd 2017
Process Expo
Oct 7th 2017 - Oct 11th 2017
Anuga

Trade Media Solutions S.R.L. | 1-5 G-ral David Praporgescu Str., 1st Floor, District 2, 020965 Bucharest, Romania.
Tel: +40 (0) 21 31 590 31  | E-mail: office@mediatrade.ro