Tools of acrylamide mitigation in cereal products
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F10%3APU97088" target="_blank" >RIV/00216305:26310/10:PU97088 - isvavai.cz</a>
Výsledek na webu
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DOI - Digital Object Identifier
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Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Tools of acrylamide mitigation in cereal products
Popis výsledku v původním jazyce
Acrylamide is a suspected carcinogenic and toxic molecule presented in many types of processed foods whose is formed during intense heat treatment as a consequence of the reaction between asparagine and a carbonyl source via Maillard reaction. Although the levels of acrylamide in the most cereal products are relatively low, final dietary exposure from this type of foods is significant. Cereal foods encompass a vast range of different products with many ingredients, processes, recipes and scales of operation. Within the CIAA Toolbox, four key compartments, including different parameters, have been listed with the potential for reducing acrylamide levels: agronomical, recipe, processing and final preparation. The following tools of acrylamide mitigationin cereal products were successfully applied in cookies, rosquillas and gingerbread from laboratory trials to commercial production: (i) a substitution of ammonium hydrogen carbonate with alternative baking agents where it was possible wi
Název v anglickém jazyce
Tools of acrylamide mitigation in cereal products
Popis výsledku anglicky
Acrylamide is a suspected carcinogenic and toxic molecule presented in many types of processed foods whose is formed during intense heat treatment as a consequence of the reaction between asparagine and a carbonyl source via Maillard reaction. Although the levels of acrylamide in the most cereal products are relatively low, final dietary exposure from this type of foods is significant. Cereal foods encompass a vast range of different products with many ingredients, processes, recipes and scales of operation. Within the CIAA Toolbox, four key compartments, including different parameters, have been listed with the potential for reducing acrylamide levels: agronomical, recipe, processing and final preparation. The following tools of acrylamide mitigationin cereal products were successfully applied in cookies, rosquillas and gingerbread from laboratory trials to commercial production: (i) a substitution of ammonium hydrogen carbonate with alternative baking agents where it was possible wi
Klasifikace
Druh
D - Stať ve sborníku
CEP obor
GM - Potravinářství
OECD FORD obor
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Návaznosti výsledku
Projekt
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Návaznosti
S - Specificky vyzkum na vysokych skolach
Ostatní
Rok uplatnění
2010
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název statě ve sborníku
5th Central European Congress on Food Book of Full Papers
ISBN
978-80-89088-89-8
ISSN
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e-ISSN
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Počet stran výsledku
4
Strana od-do
82-85
Název nakladatele
Neuveden
Místo vydání
Neuveden
Místo konání akce
Bratislava
Datum konání akce
18. 5. 2010
Typ akce podle státní příslušnosti
EUR - Evropská akce
Kód UT WoS článku
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