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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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| Stockmann, M. Sc. Falko; Graeff, Dr. Simone; Weber, A.; Claupein, Prof. Dr. Wilhelm. |
| Acrylamide (AA) – probably carcinogen – is thermally created in carbohydrate-rich food (e. g. cereals) within the Maillard-Reaction by the reaction of asparagine and reducing sugars. First steps to decrease AA focused on changes in the technological food production process. However, these possibilities are limited due to occurring taste anomalies and consumer tolerance. Therefore, it might be an alternative to influence the precursors of AA. Up to now, multiple studies considering the influence of fertilisation, species, and cultivars on the content of asparagine (Asn) and reducing sugars have been carried out. But there is still a lack of information about the influence of the production system on the AA level. It can be expected that the amount of AA is... |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: Food security; Food quality and human health. |
| Ano: 2008 |
URL: http://orgprints.org/11975/1/Stockmann_11975_ed.doc |
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