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 | June 2008 | | | |  Researchers reviewed strategies to reduce acrylamide formation in potato fries
Potato products contain high amounts of acrylamide, which sometimes exceeds the concentration of 1 mg/L. However, many strategies for acrylamide reduction in potato products are possible. In this work, scientists from Spain and Italy report on the different approaches for reducing acrylamide formation which they reviewed, keeping in mind that in the application of strategies for acrylamide formation, the main criteria to be maintained are the overall organoleptic and nutritional qualities of the final product.
Source: Annals of the New York Academy of Sciences
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| | | Researchers at Penn State testing for suitable potato chip varieties
At Penn State University in the US, thousands of potato varieties from around the globe are put through extensive cross-breeding programs, genetic research and intercollegiate collaborations. But once a year, the University's potato researchers switch from pipettes, computers and other high-tech equipment to potato peelers, slicers and a deep fryer. It's potato-chipping time. For a few days, research technicians fry and rate potato chips. They test four potato cultivars at a time, taking eight slices from the center of each to fry them in commercial fryers. Laying out 16 separate piles on a table, the researchers meticulously evaluate the chips with a 10-stage, light-to-dark visual rating chart that shows the chips levels of darkness immediately after frying.
Source: Penn State University
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| | | How genetically modified potatoes could help fight potato cyst nematodes (PCN)?
Leeds University's genetically modified potato trials, recently given the go-ahead by DEFRA, will research two possible methods to resist infection by potato cyst nematodes. The small scale field trial involves growing around 400 plants, which have been genetically modified with the introduction of one of two proteins, according to Peter Unwin from the University. Glasshouse trials previously conducted for four years at the university have satisfied the Biological Sciences research team about the environmental impact of this type of technology.
Source: FWI
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| | | CIP researcher: Potato key to food security, poverty reduction
Charles Crissman has spent a good portion of his life fighting poverty and hunger around the world. For the past 22 years, Crissman, 57, has been researching and decoding the genetic make-up of a very particular specimen: the potato. Potato production has steadily increased where it matters most: poor countries. "Since there are more potatoes being produced in developing countries, they are a very important crop for food security and poverty reduction," said Crissman, who is the director of research for the International Potato Center.
Source: TheTimesNews.com
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