Detail publikačního výsledku

Influence of Bread Making Technology on Acrylamide Formation

KUKUROVÁ, K.; CIESAROVÁ, Z.; MARKOVÁ, L.; BEDNÁRIKOVÁ, A.; SABO, B.; KRAVEC, J.; BEHÁN, T.

Originální název

Influence of Bread Making Technology on Acrylamide Formation

Anglický název

Influence of Bread Making Technology on Acrylamide Formation

Druh

Abstrakt

Originální abstrakt

Acrylamide as a probably carcinogenic compound to human has been found in many processed food products. According to our recent studies acrylamide exposure from soft bread could achieving values up to 25% in total acrylamide intake that indicate the need of acrylamide minimization in this type of staple food.

Anglický abstrakt

Acrylamide as a probably carcinogenic compound to human has been found in many processed food products. According to our recent studies acrylamide exposure from soft bread could achieving values up to 25% in total acrylamide intake that indicate the need of acrylamide minimization in this type of staple food.

Klíčová slova

acrylamide, bread, elimination

Klíčová slova v angličtině

acrylamide, bread, elimination

Autoři

KUKUROVÁ, K.; CIESAROVÁ, Z.; MARKOVÁ, L.; BEDNÁRIKOVÁ, A.; SABO, B.; KRAVEC, J.; BEHÁN, T.

Rok RIV

2012

Vydáno

14.11.2011

Kniha

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

BibTex

@misc{BUT89704,
  author="KUKUROVÁ, K. and CIESAROVÁ, Z. and MARKOVÁ, L. and BEDNÁRIKOVÁ, A. and SABO, B. and KRAVEC, J. and BEHÁN, T.",
  title="Influence of Bread Making Technology on Acrylamide Formation",
  booktitle="CIIQ 2011, XXV Interamerican Congress of Chemical Engineering XVIII Chilean Congress of Chemical Engineering",
  year="2011",
  note="Abstract"
}