Sledování akrylamidu v průběhu sladování a výroby piva

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F06%3A%230000362" target="_blank" >RIV/60193697:_____/06:#0000362 - 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

Monitoring of acrylamide content in the course of malting and beer production

Popis výsledku v původním jazyce

Acrylamide in food is produced in the course of Maillard s reaction and its precursors are reducing saccharides and amino acid asparagin. The quantity of mechanisms of the acrylamide origin in food depends on food composition and processing conditions. Acrylamide is created in a significant quantity by heat treatment of food above 120 °C, the highest quantity of acrylamide is created at 150 ? 180 °C. At higher temperatures acrylamide creation is substantially lower as the elimination reaction is fasterthan that producing acrylamide.Raw material for malt production is barley, a crop with content of nitrogen compounds and high content of starch. During malting enzymes increase the content of reducing saccharides in malt, during kilning biochemical changes are induced by temperature and melanoid substances originate. These conditions are favorable for acrylamide creation. Changes of acrylamide levels were followed in malt and subsequently in the produced beer.

Název v anglickém jazyce

Monitoring of acrylamide content in the course of malting and beer production

Popis výsledku anglicky

Acrylamide in food is produced in the course of Maillard s reaction and its precursors are reducing saccharides and amino acid asparagin. The quantity of mechanisms of the acrylamide origin in food depends on food composition and processing conditions. Acrylamide is created in a significant quantity by heat treatment of food above 120 °C, the highest quantity of acrylamide is created at 150 ? 180 °C. At higher temperatures acrylamide creation is substantially lower as the elimination reaction is fasterthan that producing acrylamide.Raw material for malt production is barley, a crop with content of nitrogen compounds and high content of starch. During malting enzymes increase the content of reducing saccharides in malt, during kilning biochemical changes are induced by temperature and melanoid substances originate. These conditions are favorable for acrylamide creation. Changes of acrylamide levels were followed in malt and subsequently in the produced beer.

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2006

Kód důvěrnosti údajů

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

Název statě ve sborníku

The Seventh European Meeting on Environmential Chemistry EMEC7

ISBN

80-214-3320-5

ISSN

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e-ISSN

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Počet stran výsledku

1

Strana od-do

211

Název nakladatele

University of Technology Brno

Místo vydání

Brno

Místo konání akce

Brno

Datum konání akce

6. 12. 2006

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

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