The gmo processing of foods is not as simple as the food processing of food, according to scientists at the University of Chicago.
The process can produce substances that are harmful to humans, the team writes in a new paper.
The study also notes that there are several different types of gmo food processing.
According to the National Center for Biotechnology Information, there are two main types of food processing: high-pressure high-temperature (HPT) and low-pressure low-temperature (LPT).
“High-pressure” and “low-pressure,” in this case, refers to the amount of pressure needed to produce a certain amount of heat.
The researchers say that high-pulse high-temp (HPHT) and LPT can be used to process foods, but that they’re not always the best choice.
They found that the use of high-frequency (HF) and high-volume (VHF) HPT and LMT processes can be useful, but those are usually only used to make food that’s in a refrigerated or airtight container.
This is because the high-heat process has to be carried out at very high temperatures to produce enough heat to heat the food.
That heat can be transferred from the food to the air by the use a compressor.
The team then compared the use cases of HPT with LPT.
They say that the HPHT process does not require much heat and the use case for LPT is the use to produce foods that are not heated.
The HPHT method can produce up to about one percent of the total heat output of a food.
The scientists used the HPT and LPMT processes to process soybean, wheat, and rice products.
The results showed that HPHT and LPS processes were able to produce up 25 percent of heat output and produce a 50 percent reduction in the total amount of food that was processed.
However, there was no significant difference between the two processes in terms of the amount or the types of the chemicals that were produced.
The findings suggest that the types and levels of chemicals that are produced are not necessarily what we think they are.
“The process of HFT can be very efficient and it’s really a very simple process, and there’s no harm to consumers if they don’t need it,” said Professor Kristine Gao, a research scientist at the Chicago Center for Bio-Engineering.
“We’re not really looking at a health issue, we’re not looking at health impacts.
What we’re looking at is whether the chemicals used are safe and do not present health risks.”
Gao and her colleagues suggest that there could be a better way to use HPHT or LPT processes in the future, and that we should look into alternative approaches to HPT or LPP processes.