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4 days ago · For acrylamide to be carcinogenic, there would have to be levels 1,000-10,000 times higher than frying produces. So yes, while the modified potatoes produce less acrylamide, this isn’t a health concern to begin with.
4 days ago · In 2014, the USDA approved a genetically modified potato developed by J. R. Simplot Company that contained ten genetic modifications that prevent bruising and produce less acrylamide when fried. The modifications eliminate specific proteins from the potatoes, via RNA interference, rather than introducing novel proteins.
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Innate potato - "contain less of the amino acid asparagine that turns into acrylamide during the frying of potatoes. Acrylamide is a probable human carcinogen, so reduced levels of it in fried potato foods is desirable." Vistive Gold soybean - "lower saturated fat levels and low levels of trans fat compared to other cooking oils"
21 hours ago · Role of different agro-food waste on pullulan production. Previously, pullulan was produced from A. pullulans using sugars such as sucrose, glucose, fructose, and maltose. . However, it can also be alternatively synthesized with various agro-food wastes such as green gram husk [], cassava starch, corn steep liquor, and soybean meal hydrolysate [], Sesame seed oil cake [], potato starch ...
3 days ago · Type 2 innate lymphoid cells (ILC2s) have emerged as key regulators of the immune response in renal inflammatory diseases such as lupus nephritis. However, the mechanisms underlying ILC2 adhesion ...
5 days ago · Extreme Weather: Extreme weather events, such as droughts, floods, and heatwaves, can negatively impact potato yields. Proper irrigation, mulching, and crop rotation can help mitigate the effects of extreme weather. Poor Soil Conditions: Potatoes can struggle in poorly drained or nutrient-deficient soils. Proper soil preparation and amendment ...
2 days ago · 9. Corn. Corn is a popular food item in many cuisines around the world. While it may seem like a harmless ingredient, some researchers believe that it can cause an increase in mucus production. A study found that subjects who ate corn protein had increased mucus along with more sneezing, itching, and a runny nose.
