Acrylamide in cereals: the problem, and potential genetic and agronomic solutions

Halford, NigelORCID logo and Curtis, Tanya (2016) Acrylamide in cereals: the problem, and potential genetic and agronomic solutions. In: Biotechnology of major cereals. 1st ed. CAB International (CABI), Wallingford, pp. 165-178.
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This chapter focuses on the problems associated with the presence of acrylamide in various crops, such as potatoes, wheat and rye, among others, and the risks represented by the dietary intake of acrylamide at the levels present in food.
Item Type Book Section
Open Access Not Open Access
Keywords Acrylamides, Carcinogens, Food contamination, Food safety, Potatoes, Rye, Wheat
Project BBSRC LINK: Genetic improvement of wheat to reduce the potential for acrylamide formation during processing
Date Deposited 05 Dec 2025 09:09
Last Modified 19 Dec 2025 14:10

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