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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מידע ביבליוגרפי

Principais autores:	Panagiotis Kafetzopoulos, Elpida Samara, Dimitrios Kafetzopoulos, Pavlos Kilintzis
פורמט:	Artigo
שפה:	Inglês
יצא לאור:	MDPI AG 2026-01-01
סדרה:	Proceedings
נושאים:	acrylamide asparagine wheat sulphur fertilization food safety bakery products
גישה מקוונת:	https://www.mdpi.com/2504-3900/134/1/57
תגים:	הוספת תג אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!