A Monthly Report on Pesticides and Related Environmental Issues
نویسنده
چکیده
FOR FREE SUBSCRIPTION OR CONTACT INFORMATION, SEE END OF ARTICLE. Media headlines this past summer proclaimed a new concern about a contaminant in food. Swedish researchers at the University of Stockholm reported that acrylamide was present in a variety of baked and fried goods (Tareke et al. 2002). Although the name sounds like something scary that a big, bad global corporation might be foisting on us, acrylamide is actually an all-natural molecule that forms in food during the cooking process. Highcarbohydrate foods seem to have the highest levels.
منابع مشابه
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تاریخ انتشار 2002