The Acrylamide Challenge: How Potato Variety and Agronomy Can Mitigate a Global Food Safety Risk
A recent multinational study published in Food Science & Nutrition has delivered a stark warning, identifying an increased lifetime cancer risk for ...
Tag: Maillard Reaction
Reducing Harmful AGEs in Potato Chips: How Green Tea Can Revolutionize Healthy Snack Production
Carbohydrate-rich foods like potato chips generate acrylamide (AA) and carboxymethyllysine (CML)—types of advanced glycation end-products (AGEs)—when exposed to high heat. ...
Enhancing Food Safety in Bangladesh’s Potato Processing Industry: Addressing Acrylamide Formation
Acrylamide, a chemical compound formed during high-temperature cooking processes like frying and baking, has raised global health concerns due to ...
