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Leveling Acrylamide
We know consuming excessive fried and baked foods is bad for our health. And regulators blame the high levels of acrylamide in such foods for the rise of toxicity, cancers and tumors in people. The World Health Organization says acrylamide is a chem…
cooked | 01 August 2010
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New generation of organic preservatives
Hydrosol has developed preservative systems that prolong the shelf life of fresh and cooked meat and fish products. Test results show Hydrolon Fresh – a combination of sodium acetate, citric acid and ascorbic acid – can extend product shelf life…
cooked | 01 May 2010
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Uncooked fish in South-East Asian dishes linked with liver cancer
An age-old preference for eating uncooked fish dishes puts people in South-East Asia at risk of ingesting trematodes, a class of parasite worms that can cause liver cancer, according to a paper published in the July issue of PLoS Medicine. More t…
cooked | 12 July 2007
