Posts Tagged ‘potatoes’

Reduction of Acrylamide in Potatoes, Bread and Coffee.

If acrylamide contents of food products worries you, then the following might help minimize it in every food preparation you make. It specifically point to potatoes, bread and coffee but could also be applied to other related products. Frying produces the highest acrylamide content, followed by roasting, then baking. Boiling and microwaving whole potatoes doe […]

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