Potato varieties, blanching times and frying temperatures can all affect acrylamide levels in potato chips, according to a study just published in the Journal of the Science of Food & Agriculture. read here.
Researchers Target Acrylamide Reduction in Potato Chips
- Scientists create low-acrylamide potato lines
- 2013 NFPT/SCRI Field Days are scheduled on Octorber 8th and 9th