Thermal processing techniques can lead to the formation of heat‐induced toxic substances.
Acrylamide is one contaminant that has received much scientific attention in recent years …

Since the discovery of acrylamide in food, and the identification of free asparagine as the
key determinant of acrylamide concentration in wheat products, our understanding of how …

Acrylamide is a processing contaminant and Group 2a carcinogen that was discovered in
foodstuffs in 2002. Its presence in a range of popular foods has become one of the most …

Grain protein concentration and composition are key factors affecting winter wheat quality
and are influenced by wheat genotype, available fertility, and growing conditions. These …

Abstract Key message Different wheat QTLs were associated to the free asparagine content
of grain grown in four different conditions. Environmental effects are a key factor when …

Acrylamide, a suspected human carcinogen, is generated during food processing at high
temperatures in the Maillard reaction, which involves reducing sugars and free asparagine …

Asparagine is one of the precursors of acrylamide that can form during bread production.
The aim of this work was to determine the effect of genotype, environment, sulfur fertilization …

Numerous epidemiological studies have highlighted the positive effects on health of
wholegrain bakery products made from 'old'common wheat (Triticum aestivum L.) varieties …

Background In wheat‐derived bakery products, the quantity of free asparagine (fAsn) has
been identified as a key factor in acrylamide (AA) formation. Based on this assumption, four …

Background and objectives Free asparagine (ASN) is the precursor to the formation of
acrylamide, which is a probable neurotoxic and carcinogenic compound formed during high …