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Länk - Mikra frittarna innan frityr - mindre gift
Publishing their work in the Journal of the Science of Food and Agriculture, the researches showed that microwave application prior to frying resulted in a marked reduction of the acrylamide level in the surface region. When the potato strips were subjected to frying after a microwave pre-cooking step, acrylamide content in the whole potato strip was reduced by 36%, 41% and 60% for frying at 150, 170 and 190oC respectively.
Läs mer: Microwaving French fries cuts cancer chemicals | Science Blog
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