Search Results for: Oysters smoked cooked
naturally present in many foods. this is known as the maillard reaction that also 'browns' food and affects its taste. acrylamide is not added to food, but naturally forms in a wide range of products, such as bread, biscuits, breakfast cereals, potato crisps, french fries and coffee, whether they are cooked
naturally present in many foods. this is known as the maillard reaction that also 'browns' food and affects its taste. acrylamide is not added to food, but naturally forms in a wide range of products, such as bread, biscuits, breakfast cereals, potato crisps, french fries and coffee, whether they are cooked...
http://www.ceereal.eu/images/technical-docs/Statement_on_Acrylamide_in_Breakfast_Cereals_FIN.pdf