Detail publikačního výsledku
Successes and limitations in acrylamide mitigation efforts - Part 2: Impact of interventions in cereal processing on exposure
CIESAROVÁ, Z.; KUKUROVÁ, K.; MARKOVÁ, L.
Original Title
Successes and limitations in acrylamide mitigation efforts - Part 2: Impact of interventions in cereal processing on exposure
English Title
Successes and limitations in acrylamide mitigation efforts - Part 2: Impact of interventions in cereal processing on exposure
Type
Peer-reviewed article not indexed in WoS or Scopus
Original Abstract
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 %.
English abstract
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 %.
Keywords
acrylamide, mitigation, exposure, intervention, cereal food processing
Key words in English
acrylamide, mitigation, exposure, intervention, cereal food processing
Authors
CIESAROVÁ, Z.; KUKUROVÁ, K.; MARKOVÁ, L.
RIV year
2012
Released
01.07.2011
ISBN
1722-6996
Periodical
AGRO FOOD INDUSTRY HI-TECH
Volume
22
Number
4
State
Republic of Italy
Pages from
25
Pages to
27
Pages count
3
Full text in the Digital Library
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"
}