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Detail publikace
CIESAROVÁ, Z. KUKUROVÁ, K. MARKOVÁ, L. FENCL, J.
Originální název
On-going effort on acrylamide elimination in bisciuts
Typ
abstrakt
Jazyk
angličtina
Originální abstrakt
Acrylamide is a undesirable compound which is formed during heat treatment of food products. Undeniable effort, which has been made by many institutions responsible for the safety of foods, resulted in recommendations and instructions on how to implement appropriate tools for acrylamide elimination in food processing. A producer of biscuits on the Slovak food market enabled to undergo asparaginase treatment in biscuit processing in order to prevent acrylamide formation during baking. As a result, biscuits dedicated for diabetics, with a reduced level of acrylamide, up to 50%, were produced.
Klíčová slova
akrylamid, biscuits production, asparagináza
Autoři
CIESAROVÁ, Z.; KUKUROVÁ, K.; MARKOVÁ, L.; FENCL, J.
Vydáno
3. 10. 2013
ISSN
1843-5114
Periodikum
Papers of the International Symposium EURO-ALIMENT
Stát
Rumunsko
Strany od
21
Strany do
Strany počet
1
BibTex
@misc{BUT102185, author="CIESAROVÁ, Z. and KUKUROVÁ, K. and MARKOVÁ, L. and FENCL, J.", title="On-going effort on acrylamide elimination in bisciuts", booktitle="Papers of the International Symposium EURO-ALIMENT - AROUND FOOD", year="2013", journal="Papers of the International Symposium EURO-ALIMENT", pages="1", issn="1843-5114", note="abstract" }