Article

Variation in asparagine concentration in Nebraska wheat

2018-03-01

Abstract excerpt

BACKGROUND AND OBJECTIVES: Acrylamide can be formed from asparagine during baking of wheat products. Therefore, evaluation of different wheat cultivars and environmental conditions is needed to assess the potential risk of acrylamide formation in baked products made from Nebraska wheats. Three widely grown wheat cultivars (Goodstreak, Camelot, Freeman) and seven experimental lines were grown at five locations in 2...

Topics

Open a Topic to create a Post that cites this publication.

Identifiers and source

Literature Corpus work: f557706f-b917-5185-b90f-c6cde20ecf84
DOI: 10.1002/cche.10023

Open publication

Related research

Semantic proximity does not establish scientific evidence.

Click a neighbor to travelStep 1 · 12 closest

Variation in asparagine concentration in Nebraska wheatDOI 10.1002/cche.10023Read

Genetic variation and possible SNP markers for breeding wheat with low-grain asparagine, the major precursor for acrylamide formation in heat-processed products.Semantic proximity Read

Assessing the variation and genetic architecture of asparagine content in wheat: What can plant breeding contribute to a reduction in the acrylamide precursor?Semantic proximity Read

Reduced free asparagine in wheat grain resulting from a natural deletion of TaASN-B2: investigating and exploiting diversity in the asparagine synthetase gene family to improve wheat quality.Semantic proximity Read

Variation of Free Asparagine Concentration and Association with Quality Parameters for Hard Red Spring Wheat Grown in North DakotaSemantic proximity Read

(1)H-NMR screening for the high-throughput determination of genotype and environmental effects on the content of asparagine in wheat grain.Semantic proximity Read

Field Trials and Baking Studies of Ultra-Low Asparagine, Genome Edited (CRISPR/Cas9) and Mutant (TILLING) Wheat.Semantic proximity Read

Different wheat loci are associated to heritable free asparagine content in grain grown under different water and nitrogen availability.Semantic proximity Read

Effects of genotype and environment on free amino acid levels in wheat grain: implications for acrylamide formation during processing.Semantic proximity Read

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

Effect of pre-harvest sprouting on physicochemical changes of proteins in wheat.Semantic proximity Read

Quality and Safety Aspects of Cereals (Wheat) and Their Products.Semantic proximity Read

Genotype and Agronomic Management Interactions Shape the Accumulation of Immunogenic and Toxic Gluten Peptides in Durum Wheat.Semantic proximity Read