Exploring Variability of Free Asparagine Content in the Grain of Bread Wheat (Triticum aestivum L.) Varieties Cultivated in Italy to Reduce Acrylamide-Forming Potential

Acrylamide, a suspected human carcinogen, is generated during food processing at high temperatures in the Maillard reaction, which involves reducing sugars and free asparagine. In wheat derivatives, free asparagine represents a key factor in acrylamide formation. Free asparagine levels in the grain...

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Detalles Bibliográficos
Autores principales: Tafuri, Andrea, Zuccaro, Melania, Ravaglia, Stefano, Pirona, Raul, Masci, Stefania, Sestili, Francesco, Lafiandra, Domenico, Ceriotti, Aldo, Baldoni, Elena
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10054617/
https://www.ncbi.nlm.nih.gov/pubmed/36987037
http://dx.doi.org/10.3390/plants12061349

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10054617/
https://www.ncbi.nlm.nih.gov/pubmed/36987037
http://dx.doi.org/10.3390/plants12061349

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