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: Reducing Sugars
Beyond the Beige: The Science and Strategy of Breeding Colored Potatoes for the Next Generation of Snacks
Move over, VR-808 and Lady Clare. In the Sverdlovsk region, a quiet revolution in potato breeding is underway, aiming to ...
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 ...
