Publication detail

Adoption of Acrylamide Mitigation Tools in Food Processing

CIESAROVÁ, Z. KUKUROVÁ, K. MARKOVÁ, L.

Original Title

Adoption of Acrylamide Mitigation Tools in Food Processing

Type

abstract

Language

English

Original Abstract

Acrylamide was found in a wide range of staple foods and due to its carcinogenicity the development of tools for its mitigation is highly recommended. Application of asparaginase enzyme is a very effective way of prevention of acrylamide formation in a process of Maillard reaction. Addition of calcium chloride and supporting of yeast fermentation. Spice addition to gingerbread. Replacement of ammonium rising agent with sodium salt.

Keywords

acrylamide, exposure, elimination

Authors

CIESAROVÁ, Z.; KUKUROVÁ, K.; MARKOVÁ, L.

Released

14. 11. 2011

BibTex

@misc{BUT89703,
  author="Zuzana {Ciesarová} and Kristína {Kukurová} and Lucie {Marková}",
  title="Adoption of Acrylamide Mitigation Tools in Food Processing",
  booktitle="CIIQ 2011, XXV Interamerican Congress of Chemical Engineering XVIII Chilean Congress of Chemical Engineering",
  year="2011",
  note="abstract"
}