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Dec 8, 2015 · Two of the most promising varieties – Payette Russet and Easton – have already been released for commercial use. Wang said the group hopes to identify genes that are related to lower acrylamide in certain fried potatoes. The study shows a strong relationship between the genetics of a raw potato and its potential to form acrylamide.
Apr 4, 2024 · Acrylamide is also a neurotoxin, which means that it can damage the nervous system. Air Fryer vs Oven Acrylamide. There is some evidence that air fryers may produce less acrylamide than ovens. One study found that air fryers produced 90% less acrylamide than ovens when used to cook French fries. Another study found that air fryers produced 70% ...
Jun 4, 2013 · The Simplot potatoes were produced through a new kind of GE—gene silencing. Simplot’s version of gene silencing, called Innate™ technology, adds genetic fragments derived from cultivated and wild potatoes, but no genetic material from unrelated organisms. The industry is hoping that the potatoes will get a favorable reception in the ...
Feb 25, 2022 · Acrylamide is found mainly in foods made from plants, such as potato products, grain products, or coffee. Acrylamide does not form, or forms at lower levels, in dairy, meat, and fish products.
Sep 9, 2015 · The protein gets shut down. In the context of our discussion on the Innate Potato, it is important to note that a protein from a different organism has not been added. It is not like the mythical “fish genes in a tomato.” The DNA sequence that was added is from the potato itself, which is why Simplot called it the Innate Potato 4.
acrylamide, a chemical compound that occurs when potatoes, wheat, coffee, and other foods are cooked at high temperatures. In California, Innate™ potatoes provide a potential means for potato processors to address the acrylamide issues under Proposition 65. 2. It seems that “Innate” is more than just the
Jan 11, 2024 · The acrylamide content of the potatoes that were subjected to soaking in all three ways was lower than the potatoes that were not soaked and only washed. In the deep-frying method, it was found statistically significant that the soaked potatoes contained less acrylamide (p = 0.029).
