low acrylamide gm potato varieties innate  (Simplot Science)

Journal: The Annals of Applied Biology

Article Title: Acrylamide in food: Progress in and prospects for genetic and agronomic solutions

doi: 10.1111/aab.12536

Figure Lengend Snippet: Diagram showing the structures of, from top to bottom, asparagine (C 4 H 8 N 2 O 3 ), acrylamide (C 3 H 5 NO), acrylamide chains in polyacrylamide, glycidamide (C 3 H 5 NO 2 ) (a metabolite of acrylamide), 3‐aminopropionamide (C 3 H 8 N 2 O) (an intermediate in one of the pathways proposed for acrylamide formation), and a carbonyl compound

Article Snippet: Low acrylamide GM potato varieties, called Innate® and Innate® Generation 2, are already being marketed in the USA and Canada by the Simplot Company of Boise, Idaho.

Techniques:

Journal: The Annals of Applied Biology

Article Title: Acrylamide in food: Progress in and prospects for genetic and agronomic solutions

doi: 10.1111/aab.12536

Figure Lengend Snippet: Mean acrylamide levels in selected food groups or products. Data from EFSA Panel on Contaminants in the Food Chain (CONTAM Panel, )

Article Snippet: Low acrylamide GM potato varieties, called Innate® and Innate® Generation 2, are already being marketed in the USA and Canada by the Simplot Company of Boise, Idaho.

Techniques:

Journal: The Annals of Applied Biology

Article Title: Acrylamide in food: Progress in and prospects for genetic and agronomic solutions

doi: 10.1111/aab.12536

Figure Lengend Snippet: Graphical representation of the contributions of different food types to dietary acrylamide intake in the European Union, derived from the representation of multiple datasets in the EFSA Panel on Contaminants in the Food Chain report of 2015 (CONTAM Panel, )

Article Snippet: Low acrylamide GM potato varieties, called Innate® and Innate® Generation 2, are already being marketed in the USA and Canada by the Simplot Company of Boise, Idaho.

Techniques: Derivative Assay

Journal: The Annals of Applied Biology

Article Title: Acrylamide in food: Progress in and prospects for genetic and agronomic solutions

doi: 10.1111/aab.12536

Figure Lengend Snippet: Relationship between acrylamide formation and colour (on the Hunter a scale) in potato crisps. Replotted from data published by Halford et al. . Data points are shown for crisping (C) and French fry (F) potato types

Article Snippet: Low acrylamide GM potato varieties, called Innate® and Innate® Generation 2, are already being marketed in the USA and Canada by the Simplot Company of Boise, Idaho.

Techniques:

Journal: The Annals of Applied Biology

Article Title: Acrylamide in food: Progress in and prospects for genetic and agronomic solutions

doi: 10.1111/aab.12536

Figure Lengend Snippet: Indicative values and benchmark levels for acrylamide in food, set by the European Commission

Article Snippet: Low acrylamide GM potato varieties, called Innate® and Innate® Generation 2, are already being marketed in the USA and Canada by the Simplot Company of Boise, Idaho.

Techniques:

Journal: The Annals of Applied Biology

Article Title: Acrylamide in food: Progress in and prospects for genetic and agronomic solutions

doi: 10.1111/aab.12536

Figure Lengend Snippet: Graphical representations of European manufacturers' data on acrylamide in potato crisps produced from 2002 to 2016. (a) Overall mean acrylamide levels for each year, with standard errors and with trends in 90% and 95% quantiles. (b) Mean acrylamide levels over time (2002–2016) with standard errors, plotted monthly to show seasonality in acrylamide levels. (c) Proportion (%) of samples with more than 750 μg kg −1 (ppb) acrylamide for each month over the period 2011–2016 for geographic regions. A and B are reproduced with modification from Powers, Mottram, Curtis, and Halford , while C is plotted using data from the same paper

Article Snippet: Low acrylamide GM potato varieties, called Innate® and Innate® Generation 2, are already being marketed in the USA and Canada by the Simplot Company of Boise, Idaho.

Techniques: Produced, Modification

Journal: The Annals of Applied Biology

Article Title: Acrylamide in food: Progress in and prospects for genetic and agronomic solutions

doi: 10.1111/aab.12536

Figure Lengend Snippet: Acrylamide formation in crisps produced from 10 varieties of potato of French fry and crisping types, as indicated. The potatoes were produced by commercial growers in the United Kingdom in 2009 and placed in long‐term storage. The graph shows the results for potatoes sampled in November 2009 (short‐term storage; blue bars) and July 2010 (long‐term storage; red bars). Plotted using data from Halford et al. . The interaction between month (storage time), type and variety factors had a significant ( p = .039) effect on acrylamide formation (Halford et al., ). The current Benchmark Level for acrylamide in potato crisps (750 μg kg −1 (ppb)) (European Commission, ) is indicated

Article Snippet: Low acrylamide GM potato varieties, called Innate® and Innate® Generation 2, are already being marketed in the USA and Canada by the Simplot Company of Boise, Idaho.

Techniques: Produced

Journal: The Annals of Applied Biology

Article Title: Acrylamide in food: Progress in and prospects for genetic and agronomic solutions

doi: 10.1111/aab.12536

Figure Lengend Snippet: Graphs showing correlations between metabolite concentrations and acrylamide formation in potato flour heated to 160°C for 20 min. (a) Glucose. (b) Fructose. (c) Free asparagine. (d) Free proline. (a–c) Reproduced with modification from Muttucumaru, Powers, et al., , with points on the graphs for French fry varieties shown in black, those for crisping varieties in red and the boiling variety, Harmony, in green. The results for correlation ( r ) are given for all three types overall and then for French fry and crisping types separately. The points are codes for the varieties Maris Piper (Mp), Pentland Dell (Pd), King Edward (Ke), Daisy (D), Markies (Ma), Russet Burbank (Rb), Umatilla Russet (Ur), Lady Claire (Lc), Lady Rosetta (Lr), Saturna (Sa), Hermes (He), Verdi (Ve) and Harmony (Ha), followed by un‐stored (U) or stored (S). (d) Reproduced with modification from Muttucumaru, Powers, Elmore, Mottram, and Halford . Data are represented for five varieties of potatoes grown, with and without irrigation, on commercial farms in the United Kingdom in 2011. The varieties were Hermes (H), Lady Claire (L), Markies (M), Ramos (R), and Saturna (S). Points on the graph from irrigated potatoes are denoted by I in black, while those for not‐irrigated potatoes are denoted by NI in red. The results for correlation ( r ) are given for the whole dataset and separately for irrigated and non‐irrigated potatoes. All concentrations are shown on a dry weight basis

Article Snippet: Low acrylamide GM potato varieties, called Innate® and Innate® Generation 2, are already being marketed in the USA and Canada by the Simplot Company of Boise, Idaho.

Techniques: Modification

Journal: The Annals of Applied Biology

Article Title: Acrylamide in food: Progress in and prospects for genetic and agronomic solutions

doi: 10.1111/aab.12536

Figure Lengend Snippet: Relationship between free asparagine concentration and acrylamide formation in wheat and rye flour heated for 20 min at 180°C. Reproduced with modification from Curtis, Postles, and Halford

Article Snippet: Low acrylamide GM potato varieties, called Innate® and Innate® Generation 2, are already being marketed in the USA and Canada by the Simplot Company of Boise, Idaho.

Techniques: Concentration Assay, Modification