Detail publikace

Acrylamide formation in cookies with coffee extracts

KUKUROVÁ, K. PASSOS, C. P. CIESAROVÁ, Z. BEDNÁRIKOVÁ, A. MEŠKOVÁ, E. MARKOVÁ, L. COIMBRA, M. A.

Originální název

Typ

článek ve sborníku ve WoS nebo Scopus

Jazyk

angličtina

Originální abstrakt

The aim of this study was the development of improved cereal products with various types of extracts prepared from coffee and the evaluation of quality and safety of these novel products. In this study, the addition to cookies of freeze-dried aqueous and ethanol soluble fractions, a microwave-assisted extract, and an oil extract recovered from the coffee residue, was evaluated on acrylamide content and preliminary sensory acceptance by consumers.

Klíčová slova

acrylamide, coffee extracts, functional cereal products, quality and safety

Autoři

KUKUROVÁ, K.; PASSOS, C. P.; CIESAROVÁ, Z.; BEDNÁRIKOVÁ, A.; MEŠKOVÁ, E.; MARKOVÁ, L.; COIMBRA, M. A.

Rok RIV

2012

Vydáno

23. 5. 2012

ISBN

978-86-7994-027-8

Kniha

Proceedings of 6th Central European Congress on Food

Strany od

189

Strany do

193

Strany počet

BibTex

@inproceedings{BUT93144,
  author="KUKUROVÁ, K. and PASSOS, C. P. and CIESAROVÁ, Z. and BEDNÁRIKOVÁ, A. and MEŠKOVÁ, E. and MARKOVÁ, L. and COIMBRA, M. A.",
  title="Acrylamide formation in cookies with coffee extracts",
  booktitle="Proceedings of 6th Central European Congress on Food",
  year="2012",
  pages="189--193",
  isbn="978-86-7994-027-8"
}