Fare clic qui per visitare la home page EUFIC
Sicurezza e qualità degli alimenti
Tecnologia alimentare
Food Risk Communication
Nutrizione
Salute e stile di vita
Malattie legate all'alimentazione
Consumer Insights
(Solo in inglese)
Food for thought
(Solo in inglese)
EU initiatives
(Parzialmente tradotto)
Sotto i riflettori
Energy Balance

Aderiamo allo standard HONcode per l'affidabilità dell'informazione medica Aderiamo allo standard HONcode per l'affidabilità dell'informazione medica.
Verifica qui.



Microwave pre-cooking of chips reduces cancer chemicals

Microwaving your chips before you fry them reduces the levels of a cancer-causing substance, reveal findings published today in the SCI’s Journal of the Science of Food and Agriculture.

The discovery of acrylamide - a possible carcinogen in humans – has led to much research being done to investigate the benefits of alternative cooking methods. Acrylamide forms during processes such as frying, baking and roasting where high-temperature and low-moisture conditions exist.

Although numerous studies have been conducted to explore the possibilities of reducing acrylamide levels in French fries, a team of researchers from Turkey has shown reduced acrylamide formation by microwave pre-cooking of potato strips prior to frying.

Publishing their work in the Journal of the Science of Food and Agriculture, the researchers showed that microwave application prior to frying resulted in a marked reduction of the acrylamide level in the surface region. When the potato strips were subjected to frying after a microwave pre-cooking step, acrylamide content in the whole potato strip was reduced by 36%, 41% and 60% for frying at 150, 170 and 190°C respectively.

“Microwaving French fries before cooking takes little time and in fact, microwave pre-cooked samples fried to the same degree of cooking appeared to have a more acceptable colour, probably due to the more gentle heat treatment they experienced during frying,” says lead author Koray Palazoglu, of the University of Mersin, Turkey.
 
Full text of peer reviewed publication:
 
EUFIC related material:

SU EUFIC
European Food Information Council (EUFIC) è un'organizzazione senza fini di lucro che fornisce informazioni scientificamente corrette sulla sicurezza e la qualità alimentare, la salute e la nutrizione, ai media, ai professionisti della salute e dell'alimentazione, agli educatori e agli opinion leader, in modo comprensibile per i consumatori.

Leggi altro
Data ultimo aggiornamento del sito 29/07/2014
Visualizza tutti i risultati di ricerca