On-going effort on acrylamide elimination in bisciuts
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F13%3APU105561" target="_blank" >RIV/00216305:26310/13:PU105561 - isvavai.cz</a>
Result on the web
—
DOI - Digital Object Identifier
—
Alternative languages
Result language
angličtina
Original language name
On-going effort on acrylamide elimination in bisciuts
Original language description
Acrylamide is a undesirable compound which is formed during heat treatment of food products. Undeniable effort, which has been made by many institutions responsible for the safety of foods, resulted in recommendations and instructions on how to implementappropriate tools for acrylamide elimination in food processing. A producer of biscuits on the Slovak food market enabled to undergo asparaginase treatment in biscuit processing in order to prevent acrylamide formation during baking. As a result, biscuits dedicated for diabetics, with a reduced level of acrylamide, up to 50%, were produced.
Czech name
—
Czech description
—
Classification
Type
O - Miscellaneous
CEP classification
GM - Food industry
OECD FORD branch
—
Result continuities
Project
—
Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2013
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů