Adoption of Acrylamide Mitigation Tools in Food Processing
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F11%3APU97092" target="_blank" >RIV/00216305:26310/11:PU97092 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Adoption of Acrylamide Mitigation Tools in Food Processing
Original language description
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.
Czech name
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Czech description
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Classification
Type
O - Miscellaneous
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2011
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů