Influence of Sulfur Fertilization on the Amounts of Free Amino Acids in Wheat. Correlation with Baking Properties as well as with 3-Aminopropionamide and Acrylamide Generation during Baking-Reference-Cited by-同舟云学术

Influence of Sulfur Fertilization on the Amounts of Free Amino Acids in Wheat. Correlation with Baking Properties as well as with 3-Aminopropionamide and Acrylamide Generation during Baking

Published:2007-04-25 Issue:10 Volume:55 Page:4271-4277
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Granvogl Michael¹,Wieser Herbert¹,Koehler Peter¹,Von Tucher Sabine¹,Schieberle Peter¹

Affiliation:

1. Chair for Food Chemistry, Technical University of Munich, Lichtenbergstrasse 4, D-85748 Garching, Germany; German Research Center for Food Chemistry, Lichtenbergstrasse 4, D-85748 Garching, Germany; and WZW Center of Life Sciences, Institute of Plant Nutrition, Technical University of Munich, Am Hochanger 2, D-85350 Freising, Germany

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf070262l

Reference43 articles.

1. Analysis of Acrylamide, a Carcinogen Formed in Heated Foodstuffs

2. Acrylamide is formed in the Maillard reaction

3. Acrylamide from Maillard reaction products

4. Acrylamide in Gingerbread: Critical Factors for Formation and Possible Ways for Reduction

5. Ways to reduce the acrylamide formation in cracker products

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