Natural asparagines helps acrylimide formation?

Recent findings by UK scientist Professor Don Mottram and his team at the University of Reading, suggest that the free amino acid asparagine, found naturally in potatoes and cereals, could play a key role in the formation of acrylamide, a suspected carcinogen. Tests show that when the amino acid is heated, it does react with sugar to create acrylamide, a process called the Maillard reaction.

 

Food Traceability 2006 conference will be held on February 1-2 2006 in Dallas, USA. This hot topic is driven by health scares, bioterrorism and new laws. It will become the largest RFID application but we cover DNA and many other vital technologies as well. For further details please visit www.trackingfood.com 

 

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