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| Weber, A.; Burtt, B.L.. |
| Didymocarpus sect. Elati Ridley, later reduced by its author to sect. Didymocarpus, is redefined and reinstated for the accommodation of 4 or 5 morphologically distinctive Malayan species: D. corchorifolius DC. (Pulau Penang, S. Thailand), D. antirrhinoides A. Weber, sp. nov. (confused under the former by Ridley; widely distributed on the Malay Peninsula), D. sp. (not yet adequately known; Pulau Tioman), D. sulphureus Ridley (on some hills of the main range), and D. robustus Ridley (endemic on G. Kerbau). Essential characters are tall, woody habit, bilobed stigma, and conoid pigmented glands. The species that have been associated with the above are surveyed. It is concluded that, with the exception of D. citrinus Ridley which seems to form a link from... |
| Tipo: Article / Letter to the editor |
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| Ano: 1983 |
URL: http://www.repository.naturalis.nl/record/526029 |
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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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| 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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