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Research Project:
IMPROVED BREEDING AND VARIETY EVALUATION METHODS TO REDUCE ACRYLAMIDE CONTENT AND INCREASE QUALITY IN PROCESSED POTATO PRODUCTS
Location: Vegetable and Forage Crops Production Research
Project Number: 5354-21220-010-52
Project Type:
Reimbursable
Start Date: Sep 01, 2011
End Date: Aug 31, 2013
Objective:
To decrease the amount of acrylamide in processed potato products.
Approach:
We will focus on indentifying low asparagine or high antioxidant potatoes and determining to what extent this reduces acrylamide formation.
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Last Modified: 05/25/2013
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