Sökning: "free asparagine"

Hittade 2 uppsatser innehållade orden free asparagine.

1. 1. Effect of sweeteners on acrylamide formation in extruded breakfast cereals

   Kandidat-uppsats, SLU/Department of Molecular Sciences

   Författare :Linnéa Gustafsson; [2021]
   Nyckelord :acrylamide; ; breakfast cereals; free asparagine; fruit juice concentrate; sweetener;

   Sammanfattning : Acrylamide is a possible carcinogen to humans, formed upon heat-treatment of carbohydrate-rich foodstuffs via the Maillard reaction. Reducing sugar and the amino acid asparagine are the primary precursors for acrylamide formation, of which free asparagine is the limiting factor. LÄS MER

3. 2. Acrylamide in oat products : a literature survey

   Kandidat-uppsats, SLU/Department of Molecular Sciences

   Författare :Edvin Nåbo; [2019]
   Nyckelord :oats; acrylamide; free asparagine;

   Sammanfattning : Acrylamide can be formed during heating of cereals. Oats have the second highest acrylamide forming potential of rye, wheat, barley and oats. Several studies have found high levels of acrylamide in oat products that exceed the benchmark limits within the EU. These limits might be strict limits in future which every food producer needs to follow. LÄS MER