Researchers have now found out how to stop the formation of harmful acrylamides when deep-frying potatoes to make potato chips.
Analytical Chemistry
Jun 19, 2023
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2
High fat and calorie levels feed fire, tests conducted by the University of Greenwich show. Fire investigators learned about the potential for crisps to be used to start fires after talking to colleagues in the prison service, ...
Other
Oct 9, 2019
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15
Food scientists have found a way of measuring how we register the saltiness of crisps which could lead to new ways of producing healthier crisps — without losing any of the taste. The research by scientists at The University ...
Other
Feb 17, 2012
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A new process for blowing up grains of rice produces a super-nutritious form of puffed rice, with three times more protein and a rich endowment of other nutrients that make it ideal for breakfast cereals, snack foods and ...
Other
Dec 19, 2012
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