Sentences with phrase «lower acrylamide»

Wang said the group hopes to identify genes that are related to lower acrylamide in certain fried potatoes.

«Current testing shows lower acrylamide in the final product, whilst producing a healthier and better tasting, crunchier quality potato chip».

Not exact matches

But again, the FDA says the levels of the chemical in foods like fries or crackers are much lower than acrylamide levels linked to cancer in animal studies.

Studies have shown that using different varieties of certain crops, changing temperatures of food storage and processing, and other food handling practices can lower levels of acrylamide in food.

«In potatoes, wheat and rye, we've identified varieties that have low potential for acrylamide formation — that's something that the food industry can make use of already.

Acrylamide is another one of the toxic Mallard reaction end products, forming when asparagine reacts with naturally occurring sugars in high carbohydrate / low protein foods subject to high cooking temperatures.

The problem of acrylamide is solved by cooking foods at lower temperatures.

Denmark - lowers - indicative - levels - for - acrylamide

The amount of acrylamide you'd get from potatoes is much lower than the quantities studied in lab animals.

So, that way, in a sense - Oil is going to protect against the really high heat, breaking down the proteins and creating things like acrylamide and heterocyclic amines and then cooking it low and slow right?

Roast nuts at the lowest temperature possible to minimize acrylamide formation, ideally below 265 °F (130 °C).