Innate potatoes are bioengineered to form less acrylamide than conventional spuds when fried. Okanagan Specialty Fruits Shutterstock Two apples with slices cut out of them. On the left, brown spots have formed. On the right, no brown spots are evident. Photo of french fries. food genetic engineering apple food Modified Apple And Spud Okayed Chemical & Engineering News FDA Approves Genetically Modified Apple And Potato FDA Approves Genetically Modified Apple And Potato
by Britt E. Erickson | March 26, 2015
But if you crave an unboiled egg, you might want some fries with that. In the same column, Newscripts suggests you can make them healthier by frying the potatoes in molten glucose instead of oil. After unsuccessfully working on ways to make fried snacks healthier by reducing the amount of oil used, chemical engineer and food scientist Keshavan Niranjan at the University of Reading, in England, decided to exchange the oil for another liquid.
by Bibiana Campos Seijo | March 09, 2015
If only this were true of humans, we might always prefer fruit to french fries. /articles/93/i9/BO-D-Sniffing-Healthy-Snacks.html 20150302 93 9 /magazine/93/09309.html B.O. As I.D.? Sniffing Out Healthy Snacks body odor, sweat, nosewitness, fruit flies, antioxidants newscript Sarah Everts environment Suspect smell: Some people have criminal BO.
by Sarah Everts | March 02, 2015
That isn’t the case for a new idea for healthier french fries and other fried snacks. Chemical engineer and food scientist Keshavan Niranjan at the University of Reading, in England, has been working on ways to make fried snacks healthier by reducing the amount of oil used, but nothing he tried quite did the trick.
by Andrea Widener | February 23, 2015
Fried, Sayan Bagchi, and Steven G. Boxer of Stanford University (Science 2014, DOI: 10.1126/science.1259802). Whether or how such electric fields directly influence reactions has been controversial. Fried, Bagchi, and Boxer studied ketosteroid isomerase, which participates in steroid biosynthesis and degradation by relocating a C=C bond.
by Jyllian Kemsley | December 22, 2014
—Modified Spud Gains Approval “Food Safety: Potato engineered to produce less acrylamide when cooked” USDA has approved the sale of a potato genetically engineered to show less bruising and reduce formation of acrylamide, a potentially carcinogenic compound that forms in crispy fried starches. USDA’s recent decision clears the way for Boise, Idaho-based agribusiness J.R.
by Carmen Drahl, Jessica Morrison | November 17, 2014
McDonald’s was concerned about repercussions in Europe if it tried to market french fries made from GM potatoes, he said. Today, a growing movement in the U.S. is questioning the safety of GM foods, despite the lack of scientific evidence that these products pose a health risk or have caused any human health effects.
by Britt E. Erickson | October 20, 2014
“China plays a vital role in BASF’s global supplier network,” says Fried Muenstermann, head of BASF’s procurement organization. In China, the firm buys basic chemicals, intermediates, functional raw materials, technical goods and services, and logistics services. BASF says it chose East China University to work with its suppliers because the school is recognized for emphasizing business ethics and corporate social responsibility in educating Chinese managers and executives.
by Jean-François Tremblay | June 16, 2014