In early 2002, Swedish scientists discovered unexpected high levels of acrylamide in the blood of unexposed workers leading to the hypothesis that acrylamide might be present via dietary exposure. The Swedish National Food Administration reported the presence of relevant amounts of acrylamide in starch-rich foods cooked at high temperatures, such as French fries, potato chips, baked goods, cere...

Potato is the raw food material that has been used the most in frying operations due to the high demand of consumers all over the world. Detection of high concentrations of acrylamide in heated starch rich foodstuffs, such as potato, by the Swedish National Food Administration in April 2002 attained public concern because this product is a suspected human carcinogen. Maillard reaction is sugges...

We develop a structural model to analyze the effect of banning advertising on market equilibria and welfare in junk food markets. We consider the impact on demand and prices, and we show how to quantify welfare effects when advertising might lead consumers to take decisions that are inconsistent with their underlying preferences. We use transaction level data on the potato chips market and find...

What about acrylamide? Food Chemistry 101 When good reactions go bad Formation of Acrylamide in Food It's more than potato chips and French fries Cancer Risk and Acrylamide Well, Is It a Real Threat to Public Health? References ACSH accepts unrestricted grants on the condition that it is solely responsible for the conduct of its research and the dissemination of its work to the public. The orga...

The potential of sweet potatoes in Dopang Village, West Lombok Regency is quite abundant, especially the type purple potato. In addition to its good health benefits, existence potato also has high economic potential. Processing into more valuable products Village still considered lacking. Based on observations, processing surrounding community only form snacks or chips. Therefore, this activity...