Detail publikačního výsledku

Adoption of Acrylamide Mitigation Tools in Food Processing

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

Originální název

Adoption of Acrylamide Mitigation Tools in Food Processing

Anglický název

Adoption of Acrylamide Mitigation Tools in Food Processing

Druh

Abstrakt

Originální abstrakt

Acrylamide was found in a wide range of staple foods and due to its carcinogenicity the development of tools for its mitigation is highly recommended. Application of asparaginase enzyme is a very effective way of prevention of acrylamide formation in a process of Maillard reaction. Addition of calcium chloride and supporting of yeast fermentation. Spice addition to gingerbread. Replacement of ammonium rising agent with sodium salt.

Anglický abstrakt

Acrylamide was found in a wide range of staple foods and due to its carcinogenicity the development of tools for its mitigation is highly recommended. Application of asparaginase enzyme is a very effective way of prevention of acrylamide formation in a process of Maillard reaction. Addition of calcium chloride and supporting of yeast fermentation. Spice addition to gingerbread. Replacement of ammonium rising agent with sodium salt.

Klíčová slova

acrylamide, exposure, elimination

Klíčová slova v angličtině

acrylamide, exposure, elimination

Autoři

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

Rok RIV

2012

Vydáno

14.11.2011

Kniha

CIIQ 2011, XXV Interamerican Congress of Chemical Engineering XVIII Chilean Congress of Chemical Engineering

BibTex

@misc{BUT89703,
  author="Zuzana {Ciesarová} and Kristína {Kukurová} and Lucie {Marková}",
  title="Adoption of Acrylamide Mitigation Tools in Food Processing",
  booktitle="CIIQ 2011, XXV Interamerican Congress of Chemical Engineering XVIII Chilean Congress of Chemical Engineering",
  year="2011",
  note="Abstract"
}