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Ingredient
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
1 compound identified — FoodAtlas / FooDB verified
Highlighted compounds are flavor-active · click to view molecular profile
“Food materials examined contained RS (cooked kidney beans, green banana, and corn flakes) and commercial starches, most of which naturally contain, or were processed to yield, elevated RS levels.”
resistant starch → contained in → cooked kidney beans, green banana, and corn flakes
“"Resistant starch" present in bread and corn flakes is probably retrograded amylose. It is undigestible in the small intestine, but readily degraded by the large bowel microflora.”
Resistant starch present in bread and corn flakes → be → retrograded amylose
“The content of acrylamide in corn/tortilla chips, popcorn, and corn flakes, as widely consumed products all over the world, is reported in the literature to be between 5 and 6360 μg/kg, between <LOD and 2220 μg/kg and between <LOD and 1186 μg/kg, respectively”
acrylamide → is present in → corn/tortilla chips, popcorn, and corn flakes