Приказ основних података о документу

dc.creatorŽilić, Slađana
dc.creatorDodig, Dejan
dc.creatorVančetović, Jelena
dc.creatorBasić, Zorica
dc.creatorTitan, Primož
dc.creatorĐurić, Nenad
dc.creatorTolimir, Natasa
dc.date.accessioned2021-08-04T11:40:45Z
dc.date.available2021-08-04T11:40:45Z
dc.date.issued2017
dc.identifier.issn1944-0049
dc.identifier.urihttp://RIVeC.institut-palanka.rs/handle/123456789/242
dc.description.abstractCereals-based food is one of the major source of Maillard reaction products in the diet. Free amino acids and reducing sugars are considered to be the main precursors in the formation of these heat-induced compounds. In order to determine genetic resources with reduced potential for acrylamide formation, the content of sugars as well as free asparagine were analysed in a total of 30 cultivars of 10 varieties belonging to eight species (Triticum aestivum var. lutescens, T. aestivum var. alba, T. aestivum var. compactum, T. durum, T. spelta, T. dicoccum, Secale cereale, Hordeum vulgare var. nudum, Avena sativa var. nudum, and Zea mays var. indentata) grown at the same location in the 2015 growing season. Our results provide evidence of differences in the content of sugars and asparagine between and within species of small grain cereals and maize. The highest content of glucose, fructose and asparagine was found in cultivars of rye and hull-less oat. All maize varieties examined contained significantly higher amounts of non-reducing and total sugars (on average 1.25% and 2.36%, respectively) than small cereal grain species. Principal component analysis showed a high positive correlation between monoreducing sugars and asparagine in bread wheat, durum wheat and hull-less barley.en
dc.publisherTaylor & Francis Ltd, Abingdon
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31069/RS//
dc.rightsrestrictedAccess
dc.sourceFood Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment
dc.subjectCerealsen
dc.subjectasparagineen
dc.subjectsugarsen
dc.subjectacrylamideen
dc.subjectMaillard reaction productsen
dc.titleFree asparagine and sugars profile of cereal species: the potential of cereals for acrylamide formation in foodsen
dc.typearticle
dc.rights.licenseARR
dc.citation.epage713
dc.citation.issue5
dc.citation.other34(5): 705-713
dc.citation.rankM22
dc.citation.spage705
dc.citation.volume34
dc.identifier.doi10.1080/19440049.2017.1290281
dc.identifier.scopus2-s2.0-85013193175
dc.identifier.wos000404257700006
dc.identifier.pmid28150529
dc.type.versionpublishedVersion


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Приказ основних података о документу