Acrylamide formation in cookies with coffee extracts
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F12%3APU99233" target="_blank" >RIV/00216305:26310/12:PU99233 - 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
Acrylamide formation in cookies with coffee extracts
Original language description
The aim of this study was the development of improved cereal products with various types of extracts prepared from coffee and the evaluation of quality and safety of these novel products. In this study, the addition to cookies of freeze-dried aqueous andethanol soluble fractions, a microwave-assisted extract, and an oil extract recovered from the coffee residue, was evaluated on acrylamide content and preliminary sensory acceptance by consumers.
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
Proceedings of 6th Central European Congress on Food
ISBN
978-86-7994-027-8
ISSN
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e-ISSN
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Number of pages
5
Pages from-to
189-193
Publisher name
Neuveden
Place of publication
Neuveden
Event location
Novi Sad
Event date
May 23, 2012
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
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