Publication detail

Improvement of Cereal Product Safety by Enzymatic Way of Acrylamide Mitigation

CIESAROVÁ, Z. KUKUROVÁ, K. BEDNÁRIKOVÁ, A. MARKOVÁ, L. BAXA, S.

Original Title

Improvement of Cereal Product Safety by Enzymatic Way of Acrylamide Mitigation

Type

journal article - other

Language

English

Original Abstract

This study compares pros and cons of enzyme treatment and a substitution of ammonium raising agent for sodium salt addition in manufactured gingerbreads with respect to their final sensory quality.

Keywords

acrylamide; gingerbread; l-asparaginase; raising agent

Authors

CIESAROVÁ, Z.; KUKUROVÁ, K.; BEDNÁRIKOVÁ, A.; MARKOVÁ, L.; BAXA, S.

Released

1. 1. 2009

ISBN

1212-1800

Periodical

Czech J. Food Scencies (Special Isue)

Year of study

27

Number

Special Issue

State

Czech Republic

Pages from

S96

Pages to

S98

Pages count

3

URL

http://www.potravinarstvo.com