Reducing acrylamide levels in french fries
The commercial process in combination with final cooking, generates the color, texture and flavor that consumers expect in french fries
By American Chemical Society Donald S. Mottram, Ph.D.—— Bio and Archives--September 26, 2012
Health and Medicine | Comments | Back To Full Article
The process for preparing frozen, par-fried potato strips — distributed to some food outlets for making french fries — can influence the formation of acrylamide in the fries that people eat, a new study has found. Published in ACS’ Journal of Agricultural and Food Chemistry, the study identifies potential ways of reducing levels of acrylamide, which the National Toxicology Program and the International Agency for Research on Cancer regard as a “probable human carcinogen.”
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