Good news for chips lovers everywhere -- new research in the journal Science of Food and Agriculture shows that pre-soaking potatoes in water before frying can reduce levels of acrylamide. Acrylamide is a naturally occurring chemical that occurs when starch rich foods are cooked at high temperatures»
23:51 08.03.2008 | Category: Computers, Software, Windows, Scientific advances, Medicine, Space, Security, Games, Internet, Wildlife and Environment, Gossips, Movies, Music, Hardware, Politics, Sports | read Author:Science Daily