Tools of acrylamide mitigation in cereal products

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F10%3APU97088" target="_blank" >RIV/00216305:26310/10:PU97088 - isvavai.cz</a>
Result on the web
—
DOI - Digital Object Identifier
—

Result language
angličtina
Original language name
Tools of acrylamide mitigation in cereal products
Original language description
Acrylamide is a suspected carcinogenic and toxic molecule presented in many types of processed foods whose is formed during intense heat treatment as a consequence of the reaction between asparagine and a carbonyl source via Maillard reaction. Although the levels of acrylamide in the most cereal products are relatively low, final dietary exposure from this type of foods is significant. Cereal foods encompass a vast range of different products with many ingredients, processes, recipes and scales of operation. Within the CIAA Toolbox, four key compartments, including different parameters, have been listed with the potential for reducing acrylamide levels: agronomical, recipe, processing and final preparation. The following tools of acrylamide mitigationin cereal products were successfully applied in cookies, rosquillas and gingerbread from laboratory trials to commercial production: (i) a substitution of ammonium hydrogen carbonate with alternative baking agents where it was possible wi
Czech name
—
Czech description
—

Publication year
2010
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
5th Central European Congress on Food Book of Full Papers
ISBN
978-80-89088-89-8
ISSN
—
e-ISSN
—
Number of pages
4
Pages from-to
82-85
Publisher name
Neuveden
Place of publication
Neuveden
Event location
Bratislava
Event date
May 18, 2010
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
—

Similar results(10)