On-going effort on acrylamide elimination in bisciuts

Kód výsledku v 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>
Výsledek na webu
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DOI - Digital Object Identifier
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Jazyk výsledku
angličtina
Název v původním jazyce
On-going effort on acrylamide elimination in bisciuts
Popis výsledku v původním jazyce
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.
Název v anglickém jazyce
On-going effort on acrylamide elimination in bisciuts
Popis výsledku anglicky
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.

Rok uplatnění
2013
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Podobné výsledky(10)