Publication detail

On-going effort on acrylamide elimination in bisciuts

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

Original Title

Type

abstract

Language

English

Original Abstract

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.

Keywords

akrylamid, biscuits production, asparagináza

Authors

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

Released

3. 10. 2013

ISBN

1843-5114

Periodical

Papers of the International Symposium EURO-ALIMENT

State

Romania

Pages from

Pages to

Pages count

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"
}