Sustainable Flour Innovation: Enhancing Product Safety and Market Position Through Low-Asparagine Wheat
Acrylamide, classified as a human carcinogen, forms mainly through the Maillard reaction between free asparagine and reducing sugars during baking. Wheat-based products are a major dietary source, and sulphur deficiency in soils can drastically increase asparagine levels in grain. This study evaluat...
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| Autors principals: | , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2026-01-01
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| Col·lecció: | Proceedings |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2504-3900/134/1/57 |
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