healthiest chips | The Cairns Post
The Cairns Post
Source: cairnspost.com.au
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Cold-induced sweetening converts the starches to sugars which when combined with the processing tubers leads to darkened chips and fries.
Michigan State University professors Jiming Jiang and David Douches has discovered a key mechanism behind the darkening and potential health concerns associated with cold-stored potatoes.
This week, Ned Birkey discusses potatoes, the finding of a potato gene, the Pesticide Data Program, eggs and weather.