Publication result detail
Improvement of Cereal Product Safety by Enzymatic Way of Acrylamide Mitigation
CIESAROVÁ, Z.; KUKUROVÁ, K.; BEDNÁRIKOVÁ, A.; MARKOVÁ, L.; BAXA, S.
Original Title
Improvement of Cereal Product Safety by Enzymatic Way of Acrylamide Mitigation
English Title
Improvement of Cereal Product Safety by Enzymatic Way of Acrylamide Mitigation
Type
Peer-reviewed article not indexed in WoS or Scopus
Original Abstract
This study compares pros and cons of enzyme treatment and a substitution of ammonium raising agent for sodium salt addition in manufactured gingerbreads with respect to their final sensory quality.
English abstract
This study compares pros and cons of enzyme treatment and a substitution of ammonium raising agent for sodium salt addition in manufactured gingerbreads with respect to their final sensory quality.
Keywords
acrylamide; gingerbread; l-asparaginase; raising agent
Key words in English
acrylamide; gingerbread; l-asparaginase; raising agent
Authors
CIESAROVÁ, Z.; KUKUROVÁ, K.; BEDNÁRIKOVÁ, A.; MARKOVÁ, L.; BAXA, S.
Released
01.01.2009
ISBN
1212-1800
Periodical
CZECH JOURNAL OF FOOD SCIENCES
Volume
27
Number
Special Issue
State
Czech Republic
Pages from
S96
Pages to
S98
Pages count
3
URL