Search Results for: Germ of cereals
reducing acrylamide in breakfast cereals what is acrylamide?
acrylamide is a substance that naturally forms in carbohydrates products (coffee, potatoes and grains) during every-day high temperature toasting, baking and frying (at above 120degc and low- moisture), due to a reaction between sugars and an amino acids naturally present in many foods. this is part of...
http://www.ceereal.eu/images/infographic/acrylamide_30460749.pdf