How to apply acrylamide mitigation tools in food technology

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F11%3APU94091" target="_blank" >RIV/00216305:26310/11:PU94091 - isvavai.cz</a>
Result on the web
—
DOI - Digital Object Identifier
—

Result language
angličtina
Original language name
How to apply acrylamide mitigation tools in food technology
Original language description
A permanent concern about acrylamide is arising from the fact that acrylamide belongs to the group of probably carcinogenic compounds to humans according to the classification of the International Agency for Research on Cancer since 1994. Due to the widespread occurrence of acrylamide in many staple foods, the European Commission endorses proactive industry efforts to mitigate acrylamide level in food products as low as reasonably achievable, and exhorts research institutions to continue in further investigation of the matter. A supported transfer of knowledge from VUP Food Research Institute towards food industry resulted in the following tools of acrylamide mitigation in cereal products which were successfully tried in commercial production of cookies, gingerbread and bread: (i) a selection of raw material with reduced level of acrylamide precursors; (ii) an application of asparaginase before heat treatment in pastry production achieving more than 90% reduction using appropriate inc
Czech name
—
Czech description
—

Publication year
2011
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
Proceedings of the 11th International Congress on Engineering and Food (ICEF11)
ISBN
978-960-89789-6-6
ISSN
—
e-ISSN
—
Number of pages
2
Pages from-to
1965-1966
Publisher name
Neuveden
Place of publication
Neuveden
Event location
Athens
Event date
May 22, 2011
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
—

Similar results(10)