Yahoo Web Search

Search results

1. People also ask

   Does a Nate potato produce less acrylamide?

   • In the Innate potato, the amount of the enzyme that synthesizes asparagine has been reduced, so consequently, less acrylamide is made. The company’s website claims that the Innate potato produces up to 70% less acrylamide than other potatoes cooked at the same temperature. The final trait is improvement in starch quality and potato color.

   A look at the Innate Potato by FrankenFoodFacts | PotatoPro

   www.potatopro.com/news/2015/look-innate-potato-frankenfoodfacts

   See all results for this question

   Can you eat fried potatoes if you have acrylamide?

   • You can also dry fried food in the oven before eating it, lightly boil potatoes before cooking and avoid storing potatoes in the fridge. “Food manufacturers have tried to reduce acrylamide in some foods, but it usually results in loss of quality,” says Stelwagen.

   5 facts about acrylamides in food | MD Anderson Cancer Center

   www.mdanderson.org/cancerwise/5-facts-about-acrylamide-and-food-and-cancer-risk.h00-159538167.html

   See all results for this question

   What causes acrylamide in potatoes?

   • • Acrylamide can form in some potato-based foods during certain types of high-temperature cooking. • Acrylamide levels can be afected by raw materials, processing and ingredients, and preparation and cooking instructions on finished foods.

   Reducing Acrylamide in Potato-based Foods: Fact Sheet

   www.fda.gov/media/149436/download

   See all results for this question

   Can frying potatoes reduce acrylamide precursor levels?

   • These habits, together with frequent washing of potatoes before frying, are adequate for controlling acrylamide precursor levels (mainly reducing sugar content). However, consumers should be more mindful when selecting the raw material. This is especially the case for those who do not consider the type of potato purchased at market.

   Are Household Potato Frying Habits Suitable for Preventing Acrylamide

   www.ncbi.nlm.nih.gov/pmc/articles/PMC7353624/

   See all results for this question

2. www.fda.gov › media › 149436Reducing Acrylamide in Potato-based Foods: Fact Sheet

   www.fda.gov › media › 149436

   Key points to consider. • Acrylamide can form in some potato-based foods during certain types of high-temperature cooking. • Acrylamide levels can be afected by raw materials, processing...

3. foodsafety.osu.edu › blog › january-12/2021/1131amAcrylamides: The Hidden Danger in Your Favorite Potato Dishes

   foodsafety.osu.edu › blog › january-12/2021/1131am

   • Cached

   Jan 12, 2021 · Tips to reduce acrylamide exposure when consuming potatoes: Soak potatoes 15-30 minutes before baking or frying to help reduce their starch content, in turn reducing the amount of acrylamide produced during the cooking process; Limit the number of potato dishes consumed that are prepared using frying, roasting, and baking

4. www.mdanderson.org › cancerwise › 5-facts-about5 facts about acrylamides in food | MD Anderson Cancer Center

   www.mdanderson.org › cancerwise › 5-facts-about

   • Cached

   Mar 4, 2022 · You can also dry fried food in the oven before eating it, lightly boil potatoes before cooking and avoid storing potatoes in the fridge. “Food manufacturers have tried to reduce acrylamide in some foods, but it usually results in loss of quality,” says Stelwagen. “The browning reaction is what gives food the nice tasty flavor and the ...

5. www.health.harvard.edu › newsletter_articleIn brief: Acrylamide: No longer such a hot potato - Harvard ...

   www.health.harvard.edu › newsletter_article

   • Cached

   Feb 1, 2010 · February 1, 2010. Remember acrylamide? Its 15 minutes of fame occurred in 2002, when Swedish researchers and food regulators reported that fried and baked goods — French fries and potato chips especially — contained large amounts of the chemical.

   • Location: 4 Blackfan Circle, 4th Floor, Boston, 02115, MA
   • Email: hhp_info@health.harvard.edu

   • Phone: (877) 649-9457

6. journals.sagepub.com › doi › fullA Review on Acrylamide in Food: Occurrence, Toxicity, and ...

   journals.sagepub.com › doi › full

   Feb 4, 2020 · For instance, potatoes with less than 1 g/kg fresh weight of reducing sugars should be used for frying or roasting. 75 Additionally, lower levels of AA were detected in French fries made from the genetically modified potatoes (innate potatoes) than in fries made from conventional potatoes. 76 Innate potatoes were produced by silencing the ...

   • Author: Lubna Rifai, Fatima A Saleh

   • Publish Year: 2020

7. www.potatopro.com › news › 2015A look at the Innate Potato by FrankenFoodFacts | PotatoPro

   www.potatopro.com › news › 2015

   • Cached

   Jun 8, 2015 · In the Innate potato, the amount of the enzyme that synthesizes asparagine has been reduced, so consequently, less acrylamide is made. The company’s website claims that the Innate potato produces up to 70% less acrylamide than other potatoes cooked at the same temperature.

8. www.ncbi.nlm.nih.gov › pmc › articlesAre Household Potato Frying Habits Suitable for Preventing ...

   www.ncbi.nlm.nih.gov › pmc › articles

   Jun 17, 2020 · The recent 2017/2158 Regulation on benchmark levels for reducing the presence of acrylamide in foods and the acrylamide toolbox compiled by Food Drink Europe include specific mitigation strategies for decreasing the presence of acrylamide in foodstuffs. The category of fried potato products is divided between two subcategories.