六月 26, 2023
Norwegian research for the best potato for potato chips
Researchers in Norway investigated the best way to avoid the formation of acrylamide when producing potato chips. They focused in particular on identifying the most suitable potatoes to use.
十二月 16, 2012
Acrylamide in French fries reduced up to 90% with Zeracryl® lactic acid bacteria
The Norwegian company Zeracryl AS has developed a patented process to reduce acrylamide levels in French fries between 50 – 90 per cent depending on selected solution.From the archive
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