Smoked mackerel home to potential carcinogens
Extending food scientists' understanding of potential carcinogens in fish products Greek researchers identify high levels of potentially carcinogenic compounds in cold- and hot-smoked mackerel samples.
Archives for September 13, 2004
German food agency warns about Shiitake mushroom
An Asian mushroom savoured by Japanese emperors for centuries and increasingly used by European consumers in cooking could cause a skin reaction in people sensitive to the polysaccharide.
New findings to beat stale food
Hoping to beat the chemical forces that make tortillas brittle, a US chemist is taking a close look at the causes of staling in aging tortillas to ultimately stop all foods from going stale.