Fisheries and Aquaculture Research (Nofima) - Articles and news items
Issue 2 2011 • 13 May 2011 • Vegard H. Segtnan and Svein H. Knutsen, Nofima AS, The Norwegian Institute of Food, Fisheries and Aquaculture Research
Acrylamide is considered a potential carcinogen and is present at elevated concentrations in different types of heat-treated foods. It is formed during baking, frying and roasting of raw materials from plant origin, particularly potatoes and cereals. Acrylamide is one of the reaction products in the Maillard reaction between the acrylamide precursors, amino acids and reducing sugars. A high natural level of acrylamide precursors and the specific processing conditions, mainly short frying at high temperatures between 160 and 190°C, put potato crisps in the group of food products with the highest level of acrylamide.
Issue 2 2010 • 12 May 2010 • Kathryn Anne-Marie Donnelly, Norwegian Institute of Food, Fisheries and Aquaculture Research - Nofima
Traceability is gaining importance in order to satisfy legal, consumer and supply chain demands. Traceability of seafood is now recognised as being of particular importance due to the harvesting of wild fish. The Norwegian Institute of Food, Fisheries and Aquaculture Research (Nofima) covers all food sectors and links in the value chain and plays a central role in various international food traceability and standardisation activities, especially related to seafood traceability.
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