Qualitative attributes of cereal products with reduced acrylamide level
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F12%3APU102311" target="_blank" >RIV/00216305:26310/12:PU102311 - 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
Qualitative attributes of cereal products with reduced acrylamide level
Original language description
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.
Czech name
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Czech description
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Classification
Type
D - Article in proceedings
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
2012
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Article name in the collection
11th Food Chemistry Meeting: New chalenges ? Book of fulltext
ISBN
978-972-745-141-8
ISSN
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e-ISSN
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Number of pages
4
Pages from-to
1-4
Publisher name
Neuveden
Place of publication
Neuveden
Event location
Bragança
Event date
Sep 16, 2012
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
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