Free asparagine and sugars profile of cereal species: the potential of cereals for acrylamide formation in foods.

Cereals-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.

The effects of industrial noise of higher spectrum on the workers’ auditory perception abilities.

Background/aim: Results of previous studies gave support to the idea that machines in power plants produce noise of different levels of loudness and frequency, and that it could cause deterioration of the hearing ability of workers. As a matter of fact, noiseinduced hearing loss is the most widespread occupational disease nowadays. As noise is a complex acoustic phenomenon, more factors have to be considered when studying it, such as frequency, intensity and the period of exposure.