baking Archives - Life Science Review

8 April 20208 April 2020

Cooking does not consistently reduce the levels of per-and poly-fluoroalkyl substances found in seafood and cannot diminish dietary exposure

In May 2019 researchers from Australia published the results of their study to assess whether different cooking methods can potentially change the levels of per-and poly-fluoroalkyl substances found in seafood. … Read more

3 August 201920 June 2020

Acrylamide

Acrylamide is a chemical that naturally forms in starchy foods during cooking at high temperatures, including frying, baking, and roasting. This chemical process ‘browns’ food and affects its taste. Acrylamide … Read more