Acrylamide
Acrylamide
Learn about acrylamide in potatoes, a compound formed during high-temperature cooking like frying and baking. It develops from sugars and amino acids and can be reduced by proper storage, blanching and controlled cooking methods.
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Furan
Furan
Learn about furan in potatoes, a heat-formed compound produced during frying, roasting and processing. It may pose health risks and can be reduced by controlling temperature, improving processing methods and optimizing storage conditions.
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