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.
Copy

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

Explore Further

mail Request Copy
picture_as_pdf
Halford and Curtis, Jones_Ch 13.pdf
subject
Published Version
lock
Restricted to Repository staff only
Publisher Copyright
Available under Publisher Copyright
Request Copy

EndNote BibTeX Reference Manager Refer Atom Dublin Core OpenURL ContextObject RIOXX2 XML OpenURL ContextObject in Span Data Cite XML OPENAIRE MPEG-21 DIDL METS HTML Citation MODS ASCII Citation
Export

Downloads