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| Naji, M. |
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| Motta, Antonella |
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| Aletan, Dirar |
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| Mohamed, Tarek |
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| Ertürk, Emre |
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| Taccardi, Nicola |
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| Kononenko, Denys |
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| Petrov, R. H. | Madrid |
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| Alshaaer, Mazen | Brussels |
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| Bih, L. |
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| Casati, R. |
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| Muller, Hermance |
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| Kočí, Jan | Prague |
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| Šuljagić, Marija |
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| Kalteremidou, Kalliopi-Artemi | Brussels |
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| Azam, Siraj |
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| Ospanova, Alyiya |
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| Blanpain, Bart |
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| Ali, M. A. |
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| Popa, V. |
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| Rančić, M. |
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| Ollier, Nadège |
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| Azevedo, Nuno Monteiro |
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| Landes, Michael |
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| Rignanese, Gian-Marco |
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Halford, Nigel G.
Rothamsted Research
in Cooperation with on an Cooperation-Score of 37%
Topics
Publications (5/5 displayed)
- 2021Wheat with greatly reduced accumulation of free asparagine in the grain, produced by CRISPR/Cas9 editing of asparagine synthetase gene TaASN2 citations
- 2019Acrylamide in food: progress in and prospects for genetic and agronomic solutionscitations
- 2019Contrasting gene expression patterns in grain of high and low asparagine wheat genotypes in response to sulphur supplycitations
- 2016Reducing the Acrylamide-Forming Potential of Wheat, Rye and Potato: A Reviewcitations
- 2005Changes in protein secondary structure during gluten deformation studied by dynamic fourier transform infrared spectroscopycitations
Places of action
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booksection
Reducing the Acrylamide-Forming Potential of Wheat, Rye and Potato: A Review
Abstract
The Maillard reaction, which produces a plethora of color and flavor compounds, is also responsible for the formation of acrylamide, an undesirable processing contaminant. Acrylamide is a Group 2a carcinogen and was discovered in a variety of popular foods, notably those derived from potatoes and cereals, as well as coffee, in 2002. It forms from free asparagine and reducing sugars, with free asparagine concentration being the main determinant of acrylamide-forming potential in cereal products but reducing sugar concentration being more important in potatoes, the difference arising from the relative concentrations of free asparagine and reducing sugars in the different raw materials. The European Commission set ‘indicative’ levels for acrylamide in food in 2011 and 2013, and is currently reviewing its options for further measures, making the issue one of the most difficult facing the cereal and potato supply chains. Here we review research into agronomic and genetic approaches to reducing the acrylamide-forming potential of wheat, rye and potato.