How to apply acrylamide mitigation tools in food technology

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F11%3APU94091" target="_blank" >RIV/00216305:26310/11:PU94091 - 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

How to apply acrylamide mitigation tools in food technology

Popis výsledku v původním jazyce

A permanent concern about acrylamide is arising from the fact that acrylamide belongs to the group of probably carcinogenic compounds to humans according to the classification of the International Agency for Research on Cancer since 1994. Due to the widespread occurrence of acrylamide in many staple foods, the European Commission endorses proactive industry efforts to mitigate acrylamide level in food products as low as reasonably achievable, and exhorts research institutions to continue in further investigation of the matter. A supported transfer of knowledge from VUP Food Research Institute towards food industry resulted in the following tools of acrylamide mitigation in cereal products which were successfully tried in commercial production of cookies, gingerbread and bread: (i) a selection of raw material with reduced level of acrylamide precursors; (ii) an application of asparaginase before heat treatment in pastry production achieving more than 90% reduction using appropriate inc

Název v anglickém jazyce

How to apply acrylamide mitigation tools in food technology

Popis výsledku anglicky

A permanent concern about acrylamide is arising from the fact that acrylamide belongs to the group of probably carcinogenic compounds to humans according to the classification of the International Agency for Research on Cancer since 1994. Due to the widespread occurrence of acrylamide in many staple foods, the European Commission endorses proactive industry efforts to mitigate acrylamide level in food products as low as reasonably achievable, and exhorts research institutions to continue in further investigation of the matter. A supported transfer of knowledge from VUP Food Research Institute towards food industry resulted in the following tools of acrylamide mitigation in cereal products which were successfully tried in commercial production of cookies, gingerbread and bread: (i) a selection of raw material with reduced level of acrylamide precursors; (ii) an application of asparaginase before heat treatment in pastry production achieving more than 90% reduction using appropriate inc

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

2011

Kód důvěrnosti údajů

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

Název statě ve sborníku

Proceedings of the 11th International Congress on Engineering and Food (ICEF11)

ISBN

978-960-89789-6-6

ISSN

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e-ISSN

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Počet stran výsledku

2

Strana od-do

1965-1966

Název nakladatele

Neuveden

Místo vydání

Neuveden

Místo konání akce

Athens

Datum konání akce

22. 5. 2011

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

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