Search results
5 days ago · Produce Crops All good to grow: Companies find ideal conditions, opportunities to innovate in the Salinas Valley May 6, 2024 Researchers deploy technology to determine sweetpotato quality May 6, 2024
4 days ago · Studies have, therefore, investigated the effects of different processing methods on the acrylamide content of sweet potatoes [10,11,12,13]. In this chapter, we detail an analytical method based on sample preparation by QuEChERS and analysis by UHPLC-ESI-MS/MS, with the aim of determining acrylamide levels in processed sweet potato products.
1 day ago · The health risks associated with consuming acrylamide in baked potatoes. Acrylamide is a chemical compound that naturally forms in some foods during high-temperature cooking processes, such as frying, roasting, and baking. One of the most common sources of acrylamide is baked potatoes.
1 day ago · Potato growers provided with the Innate potato, a GMO resistant to Colorado potato beetles, were more than happy to adopt them until activists threatened the largest potato consumers with “brand risk.” “McDonald’s and Frito-Lay have enormous economic leverage as the biggest customers for frozen fries and chipping potatoes. They ...
4 days ago · 2:32. Waters First Quarter 2023 Highlights. 1:55. Meet Your New Lab Ally - the Alliance iS HPLC System. 6:37. Waters CEO on "Mad Money with Jim Cramer". of. In this webinar, we present the results for an internal validation of a method for the determination of acrylamide in a range of representative processed foodstuffs.
- 23 min
20 hours ago · Acrylamide. Last, but definitely not least, there is Acrylamide. While this substance is usually associated with high-temperature cooking methods like frying and baking, it can sometimes form when grilling starchy foods like potatoes or bread at high temperatures.
5 days ago · For example, pro-Vitamin A-fortified sweet potato (orange-fleshed sweet potato) prevents vitamin A deficiency in children from Mozambique. The BioCassava Plus program aims to increase the amino acid and protein levels of cassava, a staple crop that over 450 million Africans rely on as their primary source of calories but provides less than 30% ...
