Food Safety is a Critical Aspect of Food Security: Reducing the Acrylamide-forming Potential of Wheat, Potato and RyeTuesday, 24 September 2013 at 11:30 Add to Calendar ▼2013-09-24 11:30:002013-09-24 12:30:00Europe/LondonFood Safety is a Critical Aspect of Food Security: Reducing the Acrylamide-forming Potential of Wheat, Potato and RyeAgriGenomics World Congress in John Innes Centre, Norwich, UKJohn Innes Centre, Norwich, UKSELECTBIOenquiries@selectbiosciences.com The formation of acrylamide from free asparagine and sugars during the cooking and processing of cereals, potatoes and other crops is one of the most difficult problems facing the food supply chain. This presentation will describe genetic and agronomic approaches to reducing the acrylamide-forming potential of wheat, rye and potato. |