Effects of genotype and environment on free amino acid levels in wheat grain: Implications for acrylamide formation during processing

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 3, 2009, Pages 1013-1021

  Curtis, Tanya Y ^a   Muttucumaru, Nira ^a   Shewry, Peter R ^a   Parry, Martin A J ^a   Powers, Stephen J ^a   Elmore, J Stephen ^b   Mottram, Donald S ^b   Hook, Simon ^c   Halford, Nigel G ^a  

^a ROTHAMSTED RESEARCH   (United Kingdom)

^b UNIVERSITY OF READING   (United Kingdom)

^c Home Grown Cereals Authority   (United Kingdom)

Author keywords

Acrylamide; Asparagine; Food contaminants; Plant breeding; Sulfur fertilization; Triticum aestivum; Wheat

Indexed keywords

TRITICUM AESTIVUM;

ACRYLAMIDE; AMINO ACID; ASPARAGINE; GLUTAMINE;

ARTICLE; CHEMISTRY; CROSS BREEDING; ENVIRONMENT; FLOUR; FOOD HANDLING; GENETICS; GENOTYPE; GROWTH, DEVELOPMENT AND AGING; HEAT; PLANT SEED; SYNTHESIS; WHEAT;

ACRYLAMIDE; AMINO ACIDS; ASPARAGINE; CROSSES, GENETIC; ENVIRONMENT; FLOUR; FOOD HANDLING; GENOTYPE; GLUTAMINE; HOT TEMPERATURE; SEEDS; TRITICUM;

EID: 61449168111     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf8031292     Document Type: Article

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