As far as oxidative conditions which might deactivate them, many cooking methods fall under that category. However, the baking and frying of potatoes will produce high amounts ofacrylamide, a class 2A carcinogen, according to the World Health Organization. Dairy Neutralizing lectinsmightbe helped by...
Kel-F is another name for polychlorotrifluoroethylene homopolymer. It has good resistance to cold flow and has the best electrical properties. It is...Become a member and unlock all Study Answers Start today. Try it now Create an account Ask a question Our experts can answer...
McFadden and Huffman [83] show that when people are fully informed, they are in fact willing to pay more for potato products labeled "biotech" when the chemical composition of the potato has been designed to have lower rates of toxic Acrylamide formation when baked or fried. In the real ...