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Article

Reducing acrylamide precursors in raw materials derived from wheat and potato.

Journal of agricultural and food chemistry - 13 Aug 2008

Muttucumaru Nira, Elmore J Stephen, Curtis Tanya, Mottram Donald S, Parry Martin A J, Halford Nigel G

Abstract excerpt

A review of agronomic and genetic approaches as strategies for the mitigation of acrylamide risk in wheat and potato is presented. Acrylamide is formed through the Maillard reaction during high-temperature cooking, such as frying, roasting, or baking, and the main precursors are free asparagine and reducing sugars. In wheat flour, acrylamide formation is determined by asparagine levels and asparagine accumulation...

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PMID: 18624429
DOI: 10.1021/jf800279d

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 6 Sept 2026. Manifest publication-graph-cohort-2026-09-06.1.

Source receipt: pubmed, retrieved 6 Sept 2026.

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