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Cooking up a solution for a culinary problem

Acrylamide is considered to be a probable carcinogen and is produced from foods such as potatoes, coffee, wheat and other cereals when they are cooked at high temperatures. Reduced cooking times and temperatures can help to decrease this potentially harmful chemical but scientists at Rothamsted Research and the University of Reading are trying to tackle this problem from its source by investigating how to reduce the precursors of acrylamide in cereal plants.

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Keywords: cooking, solution, culinary, problem

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