Some articles on starchy foods, foods, food:
... Acrylamide is often formed in starchy foods when they are baked or fried ... During heating the amino acid asparagine, naturally present in starchy foods, undergoes a process called the Maillard reaction, which is responsible for giving baked or fried foods their brown color ... asparaginase before baking or frying the food, asparagine is converted into another common amino acid, aspartic acid, and ammonium ...
Famous quotes containing the word foods:
“There are many of us who cannot but feel dismal about the future of various cultures. Often it is hard not to agree that we are becoming culinary nitwits, dependent upon fast foods and mass kitchens and megavitamins for our basically rotten nourishment.”
—M.F.K. Fisher (19081992)