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| Graeff, S.; Stockmann, F.; Weber, A.; Berhane, B; Mbeng, K.J.; Rohitrattana, R.; Salazar, P.; Shoko, P.; Kaul, H.-P.; Claupein, W.. |
| Acrylamide (AA), a potential human carcinogen, is formed in strongly heated carbohydrate-rich food as a part of the Maillard-reaction. The amino acid asparagine (Asn) and reducing sugars are considered to be the main precursors for AA formation. So far, research in AA has mainly focused on potato and cereal products, indicating the relevance of species, cultivars, amount of N fertilizer, and climatic conditions. Potential additional sources of acrylamide in food products might be pseudocereal grains (e.g. amaranth, quinoa). As amaranth and quinoa are often cultivated as cash crops in organic production systems, the aim of this study was to investigate the potential of acrylamide formation in different amaranth and quinoa cultivars. Grain samples were... |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: Crop husbandry. |
| Ano: 2008 |
URL: http://orgprints.org/11650/1/Graeff_11650_ed.doc |
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