Detail publikace

The optimalization of bread mix composition to prepare low level acrylamide products using home bread maker

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

Originální název

Typ

abstrakt

Jazyk

angličtina

Originální abstrakt

The objective of the presented study was to transfer of research outputs relating to a very promising mitigation effect of selected inorganic salts in a model cereal matrix which was observed up to 75% to innovative and commercially available bread mix in a cooperation with a local producer for home preparing products with low acrylamide content using bread maker.

Klíčová slova

acrylamide, bread, elimination

Autoři

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

Vydáno

20. 10. 2010

ISBN

978-963-9970-08-3

Kniha

Women Chemists and Innovation. The Role of Women in Chemistry and Innovation in the European Research Area, with a focus on teh Visegrad Countries. Programme and Book of Abstracts.

Strany od

Strany do

Strany počet

BibTex

@misc{BUT73901,
  author="KUKUROVÁ, K. and CIESAROVÁ, Z. and MARKOVÁ, L. and SADECKÁ, J.",
  title="The optimalization of bread mix composition to prepare low level acrylamide products using home bread maker",
  booktitle="Women Chemists and Innovation. The Role of Women in Chemistry and Innovation in the European Research Area, with a focus on teh Visegrad Countries. Programme and Book of Abstracts.",
  year="2010",
  pages="1",
  isbn="978-963-9970-08-3",
  note="abstract"
}