Tag: ACRYLAMIDE
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The Acrylamide Challenge: How Potato Variety and Agronomy Can Mitigate a Global Food Safety Risk

Harvesting T.G. Lynn - 15.11.2025

Beyond the Fry: How Preparation Methods Define the Nutritional and Market Value of Potatoes

Market T.G. Lynn - 17.09.2025

Reducing Harmful AGEs in Potato Chips: How Green Tea Can Revolutionize Healthy Snack Production

News T.G. Lynn - 11.07.2025

Enhancing Food Safety in Bangladesh’s Potato Processing Industry: Addressing Acrylamide Formation

News T.G. Lynn - 16.03.2025

Americans offer to work on potatoes to make them healthier

America Irina Berg - 01.03.2024

Unveiling Cutting-Edge Strategies to Reduce Acrylamide Formation in Potato Crisps: Paving the Way for Safer and Healthier Snacking

Products of processing of potatoes T.G. Lynn - 17.07.2023

Zeracryl has developed an efficient solution for the reduction of acrylamide in french fries

News T.G. Lynn - 15.08.2018

HIGH LEVELS OF ACRYLAMIDE FOR POTATO FRIES IN BRUSSELS

News T.G. Lynn - 12.03.2017

INGREDIENT INNOVATION MAY REDUCE ACRYLAMIDE LEVELS IN SNACKS

News T.G. Lynn - 23.11.2016

RESEARCH FINDS HIGH LEVELS OF ACRYLAMIDE IN UK CRISPS

News T.G. Lynn - 03.04.2014