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

B - Book chapters etc edited externally

Halford, N. G. and Curtis, T. Y. 2016. Acrylamide in cereals: the problem, and potential genetic and agronomic solutions. in: Jones, H. D. (ed.) Biotechnology of major cereals Wallingford CAB International (CABI). pp. 165-178

AuthorsHalford, N. G. and Curtis, T. Y.
EditorsJones, H. D.
Abstract

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.

KeywordsAcrylamides; Carcinogens; Food contamination; Food safety; Potatoes; Rye; Wheat
Page range165-178
Year of Publication2016
Book titleBiotechnology of major cereals
PublisherCAB International (CABI)
Place of publicationWallingford
Edition1st
ISBN 9781780645193
Digital Object Identifier (DOI)doi:10.1079/9781780645193.0165
FunderBiotechnology and Biological Sciences Research Council
Funder project or codeGenetic improvement of wheat to reduce the potential for acrylamide formation during processing.
Open accessPublished as non-open access
Output statusPublished
Copyright licenseCC BY

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