Lactic acid fermentation as a tool to reduce formation of acrylamide in fried potato products and roasted coffee.

Acrylamide is known to be a neurotoxin, are genome-affecting and are proven to induce cancer in humans. Acrylamide and other Maillard products are formed at high food processing temperatures Many of the reaction products formed are visible to the naked ey e such as brown coloration of products th...