RECENT ADVANCES IN MITIGATION OF ACRYLAMIDE IN FOODS

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F10%3APU90515" target="_blank" >RIV/00216305:26310/10:PU90515 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

RECENT ADVANCES IN MITIGATION OF ACRYLAMIDE IN FOODS

Popis výsledku v původním jazyce

Acrylamide as a probably carcinogenic compound has been found in many staple foods in a level attracting attention of food safety bodies and consumers as well. Besides coffee and potato specialities like potato chips and crisps there is a wide range of cereal based products (bread, crisp bread, cookies, crackers, cakes, gingerbreads, breakfast cereals) which substantially contribute to human exposure of acrylamide. The results demonstrate the exposure of acrylamide from food varies between 0.13 and 4.1ug of acrylamide per kg of body weight daily with the highest contribution of biscuits (37 %). The share of biscuits on acrylamide intake increases with lower age of consumers. That is the reason why the substantial effort of acrylamide reduction is aimed at cereal sector. Tools leading to acrylamide reduction are applied with following intentions: To decrease the level of precursors in raw materials To avoid acrylamide formation during processing of foods To facilitate acrylamide elimin

Název v anglickém jazyce

RECENT ADVANCES IN MITIGATION OF ACRYLAMIDE IN FOODS

Popis výsledku anglicky

Acrylamide as a probably carcinogenic compound has been found in many staple foods in a level attracting attention of food safety bodies and consumers as well. Besides coffee and potato specialities like potato chips and crisps there is a wide range of cereal based products (bread, crisp bread, cookies, crackers, cakes, gingerbreads, breakfast cereals) which substantially contribute to human exposure of acrylamide. The results demonstrate the exposure of acrylamide from food varies between 0.13 and 4.1ug of acrylamide per kg of body weight daily with the highest contribution of biscuits (37 %). The share of biscuits on acrylamide intake increases with lower age of consumers. That is the reason why the substantial effort of acrylamide reduction is aimed at cereal sector. Tools leading to acrylamide reduction are applied with following intentions: To decrease the level of precursors in raw materials To avoid acrylamide formation during processing of foods To facilitate acrylamide elimin

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2010

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

Women Chemists and Innovation. The Role of Women in Chemistry and Innovation in the European Research Area, with a focus on teh Visegrad Countries. Programme and Book of Abstracts.

ISBN

978-963-9970-08-3

ISSN

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e-ISSN

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Počet stran výsledku

1

Strana od-do

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Název nakladatele

Neuveden

Místo vydání

Neuveden

Místo konání akce

Keszthely

Datum konání akce

20. 10. 2010

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

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