Common food additives like calcium chloride and l-cysteine could
reduce the formation of acrylamide in potato chips by about 85 per
cent, according to a new study.
Using pectolytic and hemicellulytic enzymes to change the
microstructure of potato cells in French fries improves the quality
of the finished product, suggests research from Novozymes.
Using the common food additive calcium chloride could reduce the
formation of acrylamide in potato chips and French fries by about
95 per cent, according to a new study.
Using an antioxidant-rich bamboo leaf extract could reduce the
formation of acrylamide in potato chips and French fries by about
75 per cent, according to a new study.
Dutch group Kiremko, a manufacturer and installer of machinery
required for the processing of potatoes into French fries, chips
and other speciality snack products has developed, in co-operation
with ACEco, a new device that it claims...
Bread, biscuits, crisps and french fries, foods frequently eaten by
millions of people around the world, contain alarmingly high
quantities of a cancer-causing chemical, according to Swedish
research released this week. The research...
