Detail publikace

Successes and limitations in acrylamide mitigation efforts - Part 2: Impact of interventions in cereal processing on exposure

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

Originální název

Typ

článek v časopise - ostatní, Jost

Jazyk

angličtina

Originální abstrakt

Cereal food processing encompasses a vast range of different products with many ingredients, processes, recipes and scales of operation. Since cereal processed foods pose as a significant source of acrylamide exposure, an implementation of appropriate tools of acrylamide mitigation is highly desirable. Several of them were verified in our laboratory, and they can be recommended in a commercial production of cookies, gingerbread and bread: (a) a replacemnt of ammonium hydrogen carbonate with alternative baking agents; (b) an application of asparaginase before heat treatment which has the potential to achieve more than 90% acrylamide reduction at optimal conditions for a particular type of product; (c) an improvement of bread making with CaCl2 and extra yeast addition; (d) addition of some natural antioxidants. However, in spite of these promising applications, the total elimination of acrylamide cannot be achieved. Adoption of mentioned interventions could reduce the acrylamide exposure up to 30 %.

Klíčová slova

acrylamide, mitigation, exposure, intervention, cereal food processing

Autoři

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

Rok RIV

2011

Vydáno

1. 7. 2011

ISSN

1722-6996

Periodikum

AGRO FOOD INDUSTRY HI-TECH

Ročník

Číslo

Stát

Italská republika

Strany od

Strany do

Strany počet

BibTex

@article{BUT73970,
  author="Zuzana {Ciesarová} and Kristína {Kukurová} and Lucie {Marková}",
  title="Successes and limitations in acrylamide mitigation efforts - Part 2: Impact of interventions in cereal processing on exposure",
  journal="AGRO FOOD INDUSTRY HI-TECH",
  year="2011",
  volume="22",
  number="4",
  pages="25--27",
  issn="1722-6996"
}