Acrylamide breakthrough
- Published: 01 January, 2007
Page 7
Researchers at Zhejiang University in China have found that soaking potatoes in a solution containing bamboo leaf extract could reduce the formation of acrylamide in products such as crisps and French fries by up to 75%.
They now plan to test the effects of the extract on other fried and baked goods and carry out further work to identify exactly how it works.
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