Publication detail

The impact of tried acrylamide mitigation tools on the burden of highly exposed consumers

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

Original Title

Type

abstract

Language

English

Original Abstract

In close co-operation with domestic producers of cereal based foodstuffs which belong to the highest contributors of acrylamide intake, several tools of acrylamide reduction were successfully tried: an application of asparaginase pretreatment in biscuits, pastry and pancakes production; a partial replacement of ammonium raising agent with sodium salt in gingerbread production; a support of leavening in bread making; an application of natural antioxidants present in spices in honey cake production. Based on our survey of consumption habits of Slovak and Czech high-school students the adoption of mentioned tools could be reflected in a decrease of acrylamide burden of this highly exposed group up to 30 %.

Keywords

acrylamide, exposure estimation, intervention in food processing

Authors

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

Released

27. 9. 2011

ISBN

978-3-9501610-8-3

Book

Book of Abstract - 3rd MoniQA International Conference: Food Safety and Consumer Protection

Pages from

Pages to

Pages count

BibTex

@misc{BUT73910,
  author="Zuzana {Ciesarová} and Kristína {Kukurová} and Lucie {Marková}",
  title="The impact of tried acrylamide mitigation tools on the burden of highly exposed consumers",
  booktitle="Book of Abstract - 3rd MoniQA International Conference: Food Safety and Consumer Protection",
  year="2011",
  pages="1",
  isbn="978-3-9501610-8-3",
  note="abstract"
}