Detail publikačního výsledku

Qualitative attributes of cereal products with reduced acrylamide level

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

Originální název

Qualitative attributes of cereal products with reduced acrylamide level

Anglický název

Qualitative attributes of cereal products with reduced acrylamide level

Druh

Stať ve sborníku v databázi WoS či Scopus

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.

Anglický 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

Klíčová slova v angličtině

acrylamide, cereal products, quality

Autoři

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

Rok RIV

2013

Vydáno

16.09.2012

ISBN

978-972-745-141-8

Kniha

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

Strany od

1

Strany do

4

Strany počet

4

Plný text v Digitální knihovně

http://hdl.handle.net/

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"
}