Detail publikace

Influence of Bread Making Technology on Acrylamide Formation

KUKUROVÁ, K. CIESAROVÁ, Z. MARKOVÁ, L. BEDNÁRIKOVÁ, A. SABO, B. KRAVEC, J. BEHÁN, T.

Originální název

Influence of Bread Making Technology on Acrylamide Formation

Typ

abstrakt

Jazyk

angličtina

Originální abstrakt

Acrylamide as a probably carcinogenic compound to human has been found in many processed food products. According to our recent studies acrylamide exposure from soft bread could achieving values up to 25% in total acrylamide intake that indicate the need of acrylamide minimization in this type of staple food.

Klíčová slova

acrylamide, bread, elimination

Autoři

KUKUROVÁ, K.; CIESAROVÁ, Z.; MARKOVÁ, L.; BEDNÁRIKOVÁ, A.; SABO, B.; KRAVEC, J.; BEHÁN, T.

Vydáno

14. 11. 2011

BibTex

@misc{BUT89704,
  author="KUKUROVÁ, K. and CIESAROVÁ, Z. and MARKOVÁ, L. and BEDNÁRIKOVÁ, A. and SABO, B. and KRAVEC, J. and BEHÁN, T.",
  title="Influence of Bread Making Technology on Acrylamide Formation",
  booktitle="CIIQ 2011, XXV Interamerican Congress of Chemical Engineering XVIII Chilean Congress of Chemical Engineering",
  year="2011",
  note="abstract"
}