Detail publikace

Qualitative attributes of cereal products with reduced acrylamide level

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

Originální název

Typ

článek ve sborníku ve WoS nebo Scopus

Jazyk

angličtina

Originální abstrakt

The document CIAA Acrylamide Toolbox [7] revealed tools which are intended:i) To decrease the level of acrylamide precursors in raw materials; ii) To avoid acrylamide formation in food processing; iii) To facilitate acrylamide elimination. In our study, the mentioned approach has been projected in following applications: (1) a selection of raw material with reduced level of acrylamide precursors; (2) an asparaginase treatment before heating; (3) an intervention in formulations of food products. Adecision about an appropriate alternative depends on an expected effect of a specific intervention on final quality of a particular food item and on a probable impact on a decrease of acrylamide exposure.

Klíčová slova

acrylamide, cereal products, quality

Autoři

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

Rok RIV

2012

Vydáno

16. 9. 2012

ISBN

978-972-745-141-8

Kniha

11th Food Chemistry Meeting: New chalenges – Book of fulltext

Strany od

Strany do

Strany počet

BibTex

@inproceedings{BUT97666,
  author="CIESAROVÁ, Z. and KUKUROVÁ, K. and MARKOVÁ, L. and BASIL, E.",
  title="Qualitative attributes of cereal products with reduced acrylamide level",
  booktitle="11th Food Chemistry Meeting: New chalenges – Book of fulltext",
  year="2012",
  pages="1--4",
  isbn="978-972-745-141-8"
}