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CIESAROVÁ, Z. KUKUROVÁ, K. MARKOVÁ, L. BASIL, E.
Original Title
Qualitative attributes of cereal products with reduced acrylamide level
Type
conference paper
Language
English
Original Abstract
The document CIAA Acrylamide Toolbox [7] revealed tools which are intended:i) To decrease the level of acrylamide precursors in raw materials; ii) To avoid acrylamide formation in food processing; iii) To facilitate acrylamide elimination. In our study, the mentioned approach has been projected in following applications: (1) a selection of raw material with reduced level of acrylamide precursors; (2) an asparaginase treatment before heating; (3) an intervention in formulations of food products. Adecision about an appropriate alternative depends on an expected effect of a specific intervention on final quality of a particular food item and on a probable impact on a decrease of acrylamide exposure.
Keywords
acrylamide, cereal products, quality
Authors
CIESAROVÁ, Z.; KUKUROVÁ, K.; MARKOVÁ, L.; BASIL, E.
RIV year
2012
Released
16. 9. 2012
ISBN
978-972-745-141-8
Book
11th Food Chemistry Meeting: New chalenges – Book of fulltext
Pages from
1
Pages to
4
Pages count
BibTex
@inproceedings{BUT97666, author="CIESAROVÁ, Z. and KUKUROVÁ, K. and MARKOVÁ, L. and BASIL, E.", title="Qualitative attributes of cereal products with reduced acrylamide level", booktitle="11th Food Chemistry Meeting: New chalenges – Book of fulltext", year="2012", pages="1--4", isbn="978-972-745-141-8" }