Successes and limitations in acrylamide mitigation efforts - Part 2: Impact of interventions in cereal processing on exposure

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F11%3APU94162" target="_blank" >RIV/00216305:26310/11:PU94162 - 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

Successes and limitations in acrylamide mitigation efforts - Part 2: Impact of interventions in cereal processing on exposure

Popis výsledku v původním jazyce

Cereal food processing encompasses a vast range of different products with many ingredients, processes, recipes and scales of operation. Since cereal processed foods pose as a significant source of acrylamide exposure, an implementation of appropriate tools of acrylamide mitigation is highly desirable. Several of them were verified in our laboratory, and they can be recommended in a commercial production of cookies, gingerbread and bread: (a) a replacemnt of ammonium hydrogen carbonate with alternativebaking agents; (b) an application of asparaginase before heat treatment which has the potential to achieve more than 90% acrylamide reduction at optimal conditions for a particular type of product; (c) an improvement of bread making with CaCl2 and extrayeast addition; (d) addition of some natural antioxidants. However, in spite of these promising applications, the total elimination of acrylamide cannot be achieved. Adoption of mentioned interventions could reduce the acrylamide exposure

Název v anglickém jazyce

Successes and limitations in acrylamide mitigation efforts - Part 2: Impact of interventions in cereal processing on exposure

Popis výsledku anglicky

Cereal food processing encompasses a vast range of different products with many ingredients, processes, recipes and scales of operation. Since cereal processed foods pose as a significant source of acrylamide exposure, an implementation of appropriate tools of acrylamide mitigation is highly desirable. Several of them were verified in our laboratory, and they can be recommended in a commercial production of cookies, gingerbread and bread: (a) a replacemnt of ammonium hydrogen carbonate with alternativebaking agents; (b) an application of asparaginase before heat treatment which has the potential to achieve more than 90% acrylamide reduction at optimal conditions for a particular type of product; (c) an improvement of bread making with CaCl2 and extrayeast addition; (d) addition of some natural antioxidants. However, in spite of these promising applications, the total elimination of acrylamide cannot be achieved. Adoption of mentioned interventions could reduce the acrylamide exposure

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

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 periodika

AGRO FOOD INDUSTRY HI-TECH

ISSN

1722-6996

e-ISSN

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Svazek periodika

22

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

IT - Italská republika

Počet stran výsledku

3

Strana od-do

25-27

Kód UT WoS článku

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EID výsledku v databázi Scopus

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