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| Stockmann, Falko; Mast, Benjamin; Graeff, Dr. Simone; Claupein, Prof. Dr. Wilhelm. |
| By heating up carbohydrate-rich food, like cereals and potatoes, Acrylamide (AA), a probably carcinogen food ingredient, will be created due to a reaction of free Asparagine (Asn) and reducing sugar within the Maillard-Reaction. Up to now two opportunities to decrease AA are discussed. Firstly by changing technological food processing steps e.g. receipt modifications and secondly by plant production e.g. finding species and cultivars low in the content of precursors of AA. For cereals, free Asn is the limiting factor for formation of AA. By investigations of conventionally produced wheat-, spelt- and rye samples differences were found in the amount of Asn both in species and cultivars. It was assumed that these differences could also be found in... |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: Food security; Food quality and human health. |
| Ano: 2009 |
URL: http://orgprints.org/14336/1/Stockmann_14336.pdf |
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